We took the ingredients from a traditional Carolina low country grill and threaded them onto skewers for a fun and festive presentation.
—TASTE OF HOME TEST KITCHEN
PREP: 30 MIN. • GRILL: 10 MIN. • MAKES: 12 KABOBS
12 small red potatoes, quartered
3 medium ears sweet corn, cut into 1-inch slices
1/3 cup butter, melted
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon seafood seasoning
1 pound smoked kielbasa or Polish sausage, cut into 1-inch slices
1 1/2 pounds uncooked medium shrimp, peeled and deveined
1. Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 5 minutes. Add the corn; cook for 3-5 minutes longer or until potatoes are tender. Drain.
2. In a small bowl, combine the butter, oil, salt, garlic powder and seafood seasoning.
3. On 12 metal or soaked wooden skewers, alternately thread kielbasa, shrimp, potatoes and corn. Grill, covered, over medium heat or broil 4 in. from the heat for 3-4 minutes on each side or until shrimp turn pink, basting with butter mixture.