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Low Country Kabobs

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
    12 kabobs


  • 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


  • 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.
  • In a small bowl, combine the butter, oil, salt, garlic powder and seafood seasoning.
  • 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.
Nutrition Facts
2 kabobs: 566 calories, 37g fat (15g saturated fat), 215mg cholesterol, 1536mg sodium, 26g carbohydrate (2g sugars, 3g fiber), 32g protein.

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  • homemadewithlove
    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.