Jambalaya Kabobs

Jambalaya Kabobs - Cajun-spiced chicken, shrimp, sausage and veggies on grill-ready skewers! | foxeslovelemons.com

Wow, it’s already about time for Father’s Day again? It seems like we were just celebrating this! The last year has seriously flown by. Father’s Day is doubly special for my Dad, because his birthday is always right around (or on) Father’s Day as well. My Dad is pretty easy to please  – we take him to a Detroit Tigers game, buy him a beer and a hot dog, and it’s all good. After all, it’s almost always a beautiful, sunny June day in Michigan. What more could you need, really?


Well, I also like to make dinner for my Dad after we get back from the baseball game, and I always want to make sure it’s something he’ll really like. I don’t subject him to my favorite food, because if I tried to serve him beets, I’m pretty sure I’d never live it down.

Jambalaya Kabobs - Cajun-spiced chicken, shrimp, sausage and veggies on grill-ready skewers! | foxeslovelemons.com

This Father’s Day, I’m firing up the grill for Jambalaya Kabobs. I’ve had this recipe idea bouncing around in my head for several years now. In fact, at my old job as a recipe tester for a publishing company, I pitched this idea to my boss, and she thought it sounded weird and ignored my suggestion.

Well, since I’m the CEO of Foxes Love Lemons, I made the executive decision that my Dad would like to celebrate his two favorite holidays with a dish like these Jambalaya Kabobs (my husband, a father to our little yellow dog, enjoyed them too). While they weren’t much in the looks department, they were very tasty. Hey, some things just don’t photograph well (especially if you accidentally cook them a little too long while listening to your husband tell you about his business trip to China that he literally JUST got home from 10 minutes prior). What are ya gonna do?

Jambalaya Kabobs - Cajun-spiced chicken, shrimp, sausage and veggies on grill-ready skewers! | foxeslovelemons.com

These just scream DAD to me: they’re grilledthere’s multiple kinds of meat on them, they’re sort of spicy, and there’s no beets in sight. I took many of the ingredients of a classic jambalaya – chicken thighs, andouille sausage, shrimp, green peppers, tomato and onion – sprinkled some cajun seasoning on them, threaded them onto skewers and grilled ’em up. I hope my Dad is proud to have a daughter who can grill. Ya taught me well, Dad.

Jambalaya Kabobs - Cajun-spiced chicken, shrimp, sausage and veggies on grill-ready skewers! | foxeslovelemons.com

Dad’s not much of a wine drinker, but he won’t turn down a glass on a special occasion. For his Birthday/Father’s Day/It’s Finally Summer celebration, I’m pairing these jambalaya kabobs with a glass of Gallo Family Vineyards Pinot Noir. You can really never go wrong with this wine – it’s medium bodied, fruity, and seems to pair with just about anything. Gallo Café Zinfandel would be another good choice for this meal – it can be served chilled, which would be a nice complement to the slightly spicy cajun fare.

Use the Gallo store locator to find a bottle for you and Dad (and use this coupon for $1 off!). Also, be sure to connect with Gallo Family Vineyards on FacebookTwitterInstagram, and YouTube.

Jambalaya Kabobs - Cajun-spiced chicken, shrimp, sausage and veggies on grill-ready skewers! | foxeslovelemons.com

Jambalaya Kabobs

Yield: 4 servings

Prep Time: 20 minutes

Cook Time: 8 minutes


  • 16 bamboo skewers
  • 16 large shrimp, peeled and deveined (see note)
  • 3/4 lb. boneless, skinless chicken thighs (see note)
  • 3 tablespoons cajun or creole seasoning (I use Emeril's version)
  • 2 green bell peppers, seeded and cut into 2-inch pieces
  • 1 medium white onion, cut into 2-inch pieces
  • 18 grape tomatoes
  • 12 ounces smoked sausage or andouille, cut into 1-1/2-inch pieces
  • BBQ sauce for glazing (optional)


  1. Place skewers in large dish and cover with water. Let stand 15 minutes.
  2. Meanwhile, preheat grill for direct grilling over medium-high heat. Sprinkle shrimp and chicken with cajun seasoning.
  3. Thread bell peppers, onion, tomatoes, sausage, shrimp and chicken onto double sets of skewers.
  4. Transfer skewers to grill. Cook, turning frequently, 6 to 8 minutes, or until internal temperature of chicken reaches 165 degrees F. Brush with BBQ sauce, if desired, during the last minute of cooking.

Note: I recommend using the largest shrimp you can find, and cutting the chicken thighs into pieces slightly smaller than the shrimp, so that everything cooks at the same rate.

Making one of my recipes? Please let me know by sharing a photo on my Facebook page, or uploading to Instagram or Twitter with the tag #foxeslovelemons. It would make my day!

Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards. Sponsored posts help me pay for the costs associated with this blog (groceries…lots of groceries), and help support me as I pursue a career in recipe development and food photography. 

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  1. The company you worked for as a recipe tester was crazy for saying this is weird. It is far from it! Totally tasty kabobs as far as I’m concerned.

  2. Love these kabobs! Perfect for Father’s Day.

  3. I love this simplicity of this flavorful man food dish!

  4. Lori! I love these grilled kabobs!! and looks like he got the royal treatment with the Detroit Tigers game and the grilling! love this!

  5. I have to say: I really do like the idea of these kabobs – I love the flavors of jambalaya! Your dad must have a similar birthday to mine – we are always celebrating my birthday and Father’s Day at the same time at my house as well!

  6. I love when the CEO makes these kind of decision — it always leads to an amazing recipe!

  7. I just love jambalaya and in kabob form, just amazing! What a creative recipe!!

  8. What a sensational kabob! The combination of ingredients are delicious and that color!!!
    Renee – Kudos Kitchen

  9. Your boss was soooo wrong. This isn’t weird at all, it’s creative! Laughing at the image of you putting a plate of beets in front of your dad.

  10. Love this idea, Lori! I think they look delicious!

  11. You made an excellent decision Ms. CEO!!! Your kabobs look great…even while listening to hubby tell you about his trip!

  12. Love love love these, Lori! So creative and my hubby will go crazy for them!

  13. The Kabobs are my kind of meal on the grill.I can’t wait to taste them.Did not know that you cooked with fire.

  14. Homerun! Looks like you’ve prepared the perfect meal for your baseball-loving-meat-eating man folk =) Love the photos – of people and food!

  15. Last comment was from Dad

  16. Sounds like a perfect Dad kind of kebob to me!

  17. Your boss didn’t know what she was missing! Your kabobs sound crazy good to me!!!

  18. Can’t wait to taste the kabobs on Father’s Day.Did not know that you used fire to cook!What would be a great desert after would be a fresh strawberry pie! hint hint

  19. What a great way to spend Father’s Day! And what a great recipe to make. Those kabobs look A-mazing!

  20. These look amazing, Lori. Love the flavors!!

  21. This is the perfect twist on jambalaya for summer! I really need to try grilling shrimp.

  22. Love the flavor this packs! Any Dad would LOVE this!

  23. I’m curious. Was this recipe the dog/camera incident? If so, everything looks delicious and I could lick the screen. I won’t but I could and your former company doesn’t know what they are talking about. Give me all the meat on a stick.

  24. Thanks, Liz! She totally missed out, because now this is MY recipe! Booyah!

  25. Well, you’re not getting these kabobs on Sunday, but I promise you’re getting something just as good, maybe even a little better. Plus a strawberry pie.

  26. Oh yes, I grill shrimp all the time! I suggest getting the REALLY big ones, as those grill the best. Plus, you can get by with serving jut a few per person, because they’re huge!

  27. How’d you know, Susan? haha. Yes, so I took these pictures, and AS I was eating these kabobs for dinner, the dog/camera incident happened. I always think it’s a good idea to grab a few quick photos at the table near the grill right before we chow down, but I don’t think I’m allowing my camera outside again. At least not with this crazy dog around.

  28. Total Dad food…I love it! Such a creative recipe…looks very tasty!

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