If you love the bold flavors of Louisiana jambalaya but want something easy enough for a backyard cookout, these Grilled Jambalaya Kabobs are about to become your new favorite summer dinner. Juicy chicken, smoky andouille sausage, tender shrimp, colorful bell peppers, and sweet onions are marinated in a zesty Cajun seasoning blend before being grilled to perfection.
These jambalaya skewers deliver everything you love about traditional jambalaya in a fun, easy-to-eat kabob form. They’re packed with smoky, spicy flavor and pair perfectly with rice, grilled corn, or a fresh summer salad.
Whether you’re hosting a barbecue, feeding a crowd, or simply looking for a new grilling recipe, these Cajun-inspired kabobs are guaranteed to impress.
More Cajun Inspired Recipes You’ll Love
Why You’ll Love These Grilled Jambalaya Kabobs
- Loaded with authentic Cajun flavors
- Easy to prepare ahead of time
- Great for cookouts and summer entertaining
- Packed with chicken, shrimp, and sausage
- Naturally gluten-free
- Family-friendly with adjustable spice levels
- Ready in about 30 minutes
Ingredients
For the Kabobs
- 1 pound boneless skinless chicken breasts, cut into chunks
- 12 ounces andouille sausage, sliced into thick rounds
- 1 pound large shrimp, peeled and deveined
- 2 bell peppers, cut into large chunks
- 1 large red onion, cut into wedges
- 8 ounces mushrooms
- 1 zucchini, sliced into thick rounds
For the Cajun Marinade
- ¼ cup olive oil
- 2 tablespoons lemon juice
- 4 cloves garlic, minced
- 1 tablespoon Cajun seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- ½ teaspoon black pepper
- 1 teaspoon kosher salt
Optional Garnish
- Fresh parsley
- Lemon wedges
- Extra Cajun seasoning
How to Make Grilled Jambalaya Kabobs
Step 1: Prepare the Marinade
In a large bowl, whisk together olive oil, lemon juice, garlic, Cajun seasoning, smoked paprika, oregano, onion powder, garlic powder, cayenne pepper, black pepper, and salt.
Step 2: Marinate
Add the chicken and shrimp to the marinade and toss until evenly coated.
Cover and refrigerate for at least 30 minutes or up to 4 hours.
Step 3: Assemble the Skewers
Thread the chicken, shrimp, andouille sausage, bell peppers, onions, mushrooms, and zucchini onto skewers, alternating ingredients for colorful presentation.
Step 4: Grill
Preheat grill to medium-high heat.
Place kabobs on the grill and cook for 10-12 minutes, turning occasionally, until the chicken reaches 165°F and the shrimp are pink and cooked through.
Step 5: Serve
Remove from grill and sprinkle with fresh parsley and additional Cajun seasoning if desired.
Serve immediately with rice, dirty rice, grilled corn, or potato salad.
Tips for the Best Jambalaya Kabobs
- Soak wooden skewers for 30 minutes before grilling.
- Cut ingredients into similar-sized pieces for even cooking.
- Don’t overcook the shrimp.
- Use authentic andouille sausage for the best Cajun flavor.
- Add pineapple chunks for a sweet and spicy variation.
What to Serve with Grilled Jambalaya Kabobs
Grilled Jambalaya Kabobs
- Total Time: 42 minutes
- Yield: 6 SERVINGS 1x
Description
These Grilled Jambalaya Kabobs combine juicy Cajun-marinated chicken, shrimp, smoky andouille sausage, and colorful vegetables for a Louisiana-inspired grilling recipe that’s perfect for summer cookouts, backyard barbecues, and easy weeknight dinners.
Ingredients
For the Marinade
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 4 cloves garlic, minced
- 1 tablespoon Cajun seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
For the Kabobs
- 1 pound boneless skinless chicken breast, cut into chunks
- 1 pound large shrimp, peeled and deveined
- 12 ounces andouille sausage, sliced
- 1 red bell pepper, cut into chunks
- 1 yellow bell pepper, cut into chunks
- 1 green bell pepper, cut into chunks
- 1 large red onion, cut into chunks
- 8 ounces mushrooms
- 1 zucchini, sliced into thick rounds
- Metal or soaked wooden skewers
Instructions
- In a large bowl, whisk together olive oil, lemon juice, garlic, Cajun seasoning, smoked paprika, oregano, onion powder, garlic powder, cayenne, salt, and pepper.
- Add the chicken and shrimp to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes.
- Preheat your grill to medium-high heat.
- Thread the chicken, shrimp, sausage, bell peppers, onion, mushrooms, and zucchini onto skewers, alternating ingredients.
- Place the kabobs on the grill and cook for 10 to 12 minutes, turning every few minutes until the chicken reaches 165°F and the shrimp are cooked through.
- Remove from the grill and allow to rest for 5 minutes before serving.
- Garnish with fresh parsley and lemon wedges if desired.
Notes
- Soak wooden skewers for at least 30 minutes before grilling.
- Adjust the Cajun seasoning to control the spice level.
- Use authentic andouille sausage for the most authentic jambalaya flavor.
- These kabobs pair perfectly with dirty rice, Cajun rice, grilled corn, or potato salad.
- Prep Time: 30 minutes
- Cook Time: 12 MINUTES
- Category: Dinner
- Method: Grilling
- Cuisine: CAJUN INSPIRED
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet or microwave until warmed through.
Frequently Asked Questions
Can I make these kabobs ahead of time?
Yes. Assemble the skewers up to 24 hours in advance and refrigerate until ready to grill.
Can I use different proteins?
Absolutely. Pork, steak, or extra chicken all work well in this recipe.
Can I make them less spicy?
Reduce the Cajun seasoning and omit the cayenne pepper.
Can I cook these indoors?
Yes. A grill pan or broiler works well if outdoor grilling isn’t an option.
Final Thoughts
These Grilled Jambalaya Kabobs bring together all the smoky, spicy flavors of classic Louisiana cooking in a quick and easy grilled dinner. Packed with shrimp, chicken, sausage, and colorful vegetables, they’re perfect for summer cookouts, weeknight dinners, and backyard gatherings. One bite and you’ll understand why they’re always the first thing to disappear from the grill.
