Wicked Hot Sausage & Shrimp Kabobs

Wicked Hot Sausage; Shrimp Kabobs

Want to be an instant Grill Hero? Make kabobs. Quick. Easy. Delicious.



  • 1 PK-14 OZ Queen City Sausage Wicked Jalapeno (any favorite Queen City Sausage will do nicely)
  • 1 LB. Precooked Shrimp—the larger the better
  • 2 Red Bell Peppers
  • 2 Yellow Bell Peppers
  • 1 Large Red Onion
  • 1 Cutie Orange, Peeled
  • Glaze: Orange Marmalade and Sweet Chili Sauce: Mix the two together equally to make 6 OZ.
  • 8 Kabob Sticks—14” or so


  1. Coat or spray the grill with cooking oil to prevent sticking. Preheat grill to 300 degrees. If skillet, medium-low heat
  2. Note: Wicked and shrimp are precooked. Want everything to be served hot and browned but not over cooked
  3. Slice the Wicked into 1.5” pieces. Add a starter piece to the top of the skewer
  4. Cut the onion into 8 wedges. Add a wedge to the skewer
  5. Cut the peppers into 2” X 2” pieces
  6. Add all remaining ingredients in this order: Cutie piece, shrimp, Wicked, pepper. Repeat
  7. Place on grill to brown. Turn
  8. 5 Minutes before serving apply the marmalade and sweet chili sauce

Serves 4