Recipe: Ty Kabobb

Recipe by Kid Pit Master Ty Machado & Adrian Davila, Owner of Davila's BBQ


  • 1 qt. lb. Davila's sausage link
  • 1 lb. smoked beef brisket, cut into one inch cubes 
  • 16-20 count shrimp, peeled and de-veined
  • 1 red and 1 yellow bell pepper, cut into 1 inch squares 
  • 1 yellow onion cut into 1 inch squares
  • Cherry tomatoes 
  • Olive oil 
  • Davila's all purpose rub for seasoning 
  • Davila's BBQ sauce for basting
  • 12 inch bamboo skewers, soaked in water


  • Toss onions, peppers and tomatoes in a bowl with seasoning to taste and 1/2 cup olive oil.
  • Toss shrimp in bowl with 1/2 cup olive oil and seasoning to taste.
  • Assemble skewers with grape tomato, onion, bell pepper then shrimp. Repeat vegetables, place sausage; repeat vegetables, place brisket.
  • Place over high heat in grill approx. 3-4 inches from heat source for 4-6 minutes making sure not to over cook. 
  • When the kabobs are 1/2 way done, baste with Davila's BBQ sauce using a basting brush.