When summer settles in, I love stepping back and letting him claim the grill. These Low Country Boil Kebabs bring bold flavor with smoky andouille, sweet corn, charred shrimp and a generous shake of Old Bay for a backyard classic with a coastal upgrade. It is relaxed, colorful and just elevated enough for a Cincinnati summer evening when the patio lights come on and dinner lingers a little longer.
Ingredients
- 1 pound large shrimp, peeled and deveined, tails on
- 12 ounces andouille sausage, sliced into 1½-inch pieces
- 12 small red potatoes, halved
- 3 ears corn, cut into thick rounds
- 8 ounces button mushrooms
- 1 medium green zucchini, cut into thick rounds
- 1 medium yellow zucchini, cut into thick rounds
- 2-3 Tablespoons olive oil
- 1½-2 Tablespoons Old Bay seasoning
- ½ teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
- 1 lemon, cut into wedges
- Optional finish: 2 Tablespoons melted butter mixed with 2 cloves minced garlic and chopped fresh parsley
Directions
- Bring a large pot of salted water to a boil. Cook potatoes for 10-12 minutes until just fork tender. Add corn during the last 5 minutes. Drain and cool slightly.
- In a large bowl, toss shrimp, sausage, potatoes, corn, mushrooms and zucchini with olive oil, Old Bay, salt and pepper.
- Thread ingredients evenly onto 8 long skewers so each includes shrimp, sausage, potatoes, corn and vegetables.
- Preheat grill to medium high. Grill 8-10 minutes, turning occasionally.
- Brush with garlic butter (optional), squeeze fresh lemon over top and serve immediately.
Enjoy!
About Brooke Griffin Farmer
Brooke Griffin Farmer is a USA Today best-selling author, entrepreneur, former Cincinnati Bengals cheerleader and Fitness Universe champion. She’s passionate about helping women live well—body, mind and spirit. Brooke is the creator of Move Pray Love, a podcast and lifestyle brand that blends faith, food and wellness. She lives in Cincinnati with her husband and children.
@BrookeGriffinFarmer | OurFarmerHouse.com