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Shrimp, Halloumi and Sausage Kebabs with Basil and Lime Marinade

Staff Writer
Summer Kebabs

Summer Kebabs

Perfect for a festical tailgate or for a pre-concert barbecue, this recipe screams summer. 

Deliver Ingredients


  • 12 medium shrimp
  • 3 Tablespoons coconut oil
  • 1 Cup fresh basil
  • 1/3 Cup lime juice
  • Zucchini, thinly sliced
  • Red pepper thinly sliced
  • chorizo sausage sliced 1/2 inch pieces (turkey, chicken or chorizo)
  • 1 package Halloumi cheese sliced 1/2 inch pieces
  • 1 box cherry tomatoes sliced in half
  • 1 pinch salt
  • 1 Pinch pepper


Wash and prepare the vegetables. Clean the shrimp and slice the sausages.

Blend the lime juice and coconut oil with the basil salt and pepper in a small blender.

Pour the mixture over the vegetables and the shrimp and sausage. Let it marinate
for an hour.

Thread the skewers with the marinated ingredients as follows, red pepper, halloumi,
zucchini and shrimp.

Then tuck a sausage piece into the arc of the shrimp and continue with zucchini, halloumi, red pepper.

Repeat until the skewer is complete.

Grill on an open grill or pan on a medium heat and continue to baste with any remaining marinade for about 10 minutes.

Sausage Shopping Tip

Try to use fresh sausage whenever you can; they are full of flavor and don't have the high level of preservatives and nitrates that packaged sausage has.

Sausage Cooking Tip

Fresh sausage should be cooked to an internal temperature of 160 degrees.

Sausage Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.