Blackstone Summer Shrimp Kabobs
Blackstone Summer Shrimp Kabobs are a light and healthy dinner recipe for the griddle or flat top grill.
A tasty way to use use all those garden zucchini, yellow squash, and tomatoes!
Making kabobs on the griddle is super nice because you don’t need to soak the skewers, and everything cooks more evenly compared to a traditional grill.
How to make Blackstone Summer Shrimp Kabobs
First slice the zucchini and yellow squash into half inch, half circles.
Slice some sausage as well and set up a cute little kabob making station.
Make the kabobs by alternating the shrimp, tomatoes, sausage, zucchini, and yellow squash.
Then brush both sides with olive oil and season with your favorite Cajun seasoning blend.
Preheat your Blackstone griddle or flat top grill to medium for several minutes.
Then add some cooking oil of choice and the skewers.
They will cook 2 to 3 minutes per side.
Flip them using tongs, or brave it and use your hands like my dad and I did!
You could totally serve these just like this.
But I made a dipping sauce using mayo, lemon juice, more Cajun seasoning, and hot sauce.
What a gorgeous summer dinner, or in our case it was the lunch that I served when my parents came to visit.
Serve Blackstone Summer Shrimp Kabobs with the dipping sauce and lemon wedges 🙂
If you like Blackstone Summer Shrimp Kabobs, you might also like these griddle recipes…
Blackstone Parmesan Pesto Shrimp Toast
If you are a shrimp fanatic like me, these little shrimp toasts are incredible!
Blackstone Summer Shrimp Stir Fry
Similar to the kabobs, but made more like a stir fry.
And Blackstone Lemon Feta Salmon
Healthy Blackstone Griddle Recipes
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Blackstone Summer Shrimp Kabobs
Equipment
- Blackstone Griddle
- Flat Top Grill/ Griddle
Ingredients
- 1 to 2 zucchini (depending on size) cut into half circles, 1/2 inch thick
- 1 to 2 yellow squash (depending on size) cut into half inch circles, 1/2 inch thick
- 1 pint cherry or grape tomatoes
- 1 pound jumbo shrimp peeled and deveined
- 12 ounces smoked or andouille sausage sliced
- 8 to 10 wooden skewers
- olive oil, Cajun seasoning blend
- 1/2 cup mayo (or plain Greek yogurt)
- 1 tablespoon lemon juice
- 1 teaspoon Cajun seasoning (or more if desired)
- a few dashes of your favorite hot sauce
- lemon wedges for squeezing over top
Instructions
- Make the kabobs by putting the zucchini, yellow squash, tomatoes, shrimp, and sausage slices on the skewers in any order you prefer.
- Brush both sides of the kabobs with olive oil and season with Cajun seasoning (my seasoning blend already had salt, if yours does not season lightly with salt as well).
- For the dipping sauce, mix together the mayo or Greek yogurt, lemon juice, Cajun seasoning, and hot sauce.
- Preheat your griddle to medium heat for several minutes. Add some olive oil (or any cooking oil you prefer) and place the kabobs on the griddle.
- Cook 2 to 3 minutes, flip them and cook another 2 to 3 minutes. Serve with the dipping sauce and lemon wedges to squeeze over top.
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