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Low Country Kabobs Recipe

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We took the ingredients from a traditional low country grill and threaded them onto skewers for a fun and festive presentation.—Taste of Home Cooking School
TOTAL TIME: Prep: 30 min. Grill: 10 min.
MAKES:6 servings
TOTAL TIME: Prep: 30 min. Grill: 10 min.
MAKES: 6 servings


  • 12 small red potatoes, quartered
  • 3 medium ears sweet corn, cut into 1-inch slices
  • 1/3 cup butter, melted
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon seafood seasoning
  • 1 pound smoked kielbasa or Polish sausage, cut into 1-inch slices
  • 1-1/2 pounds uncooked medium shrimp, peeled and deveined

Nutritional Facts

2 kabobs equals 566 calories, 37 g fat (15 g saturated fat), 215 mg cholesterol, 1536 mg sodium, 26 g carbohydrate, 3 g fiber, 32 g protein.


  1. Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 5 minutes. Add corn; cook for 3-5 minutes longer or until potatoes are tender. Drain.
  2. In a small bowl, combine the butter, oil, salt, garlic powder and seafood seasoning.
  3. On 12 metal or soaked wooden skewers, alternately thread kielbasa, shrimp, potatoes and corn. Grill, covered, over medium heat or broil 4 in. from the heat for 3-4 minutes on each side or until shrimp turn pink, basting with butter mixture. Yield: 12 kabobs.
Originally published as Low Country Kabobs in Taste of Home Cooking School Collection Spring 2011, p17

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviewed Jul. 6, 2014

"These kabobs are DELISH! The right amount of seasoning and the shrimp, corn and sausage goes excellent together. I also used chopped onion. These were well received at a recent backyard BBQ."

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