The flavors of a traditional Jambalaya all come together over your grill with these Jambalaya Kabobs. These kabobs are a great addition to any barbecue and are suitable for many dietary needs including Keto, Gluten Free, Paleo, and Dairy Free.
If you are using wooden skewers be sure to soak them in water for at least 30 minutes before adding the meat and veggies. In a large bowl, combine the cut up chicken thighs and the shrimp. Set aside
In a separate small bowl, combine all of the seasoning with the oil and the Worcestershire sauce. Once combined, pour this mixture over the chicken and shrimp. Stir to combine, ensuring that every pieces is coated in the seasoning.
Allow it to marinate in the fridge for 30 minutes, up to several hours.
Meanwhile, prepare the vegetables and sausage.
Assemble the kabobs by placing the shrimp, chicken, sausage and vegetables on the skewer. You can keep with a pattern or not - whatever suits your fancy :) Keep the kabobs in the fridge once assembled until ready to cook.
Preheat the grill to high heat (450 degrees) Once heated, place the kabobs onto the hot grill and cook for 4-5 minutes on each side, or until the chicken has reached an internal temp of at least 165 degrees F (Be sure to read my tips in the post to ensure proper cooking times)
Notes
This recipe serves 6, with about 2 kabobs per serving. However, the yield will vary based upon how tightly you thread your kabobs.