Grilled Kielbasa Kabobs With Balsamic Honey Glaze (Printable Version)
Savory sausage and fresh vegetables skewered, grilled, and coated in a sweet balsamic honey finishing glaze.
# What You Need:
→ Meats
01 - 1 lb kielbasa sausage, cut into 1-inch pieces
→ Vegetables
02 - 1 red bell pepper, cut into 1-inch pieces
03 - 1 yellow bell pepper, cut into 1-inch pieces
04 - 1 red onion, cut into wedges
05 - 1 zucchini, sliced into 1/2-inch rounds
06 - 8 oz button mushrooms, cleaned and stems trimmed
→ Balsamic Honey Glaze
07 - 1/4 cup balsamic vinegar
08 - 2 tbsp honey
09 - 1 tbsp Dijon mustard
10 - 2 tbsp olive oil
11 - 1 clove garlic, minced
12 - 1/2 tsp kosher salt
13 - 1/4 tsp freshly ground black pepper
# How-To:
01 - Preheat grill to medium-high heat, approximately 400°F. Clean and oil the grates to prevent sticking.
02 - In a small bowl, whisk together balsamic vinegar, honey, Dijon mustard, olive oil, minced garlic, kosher salt, and freshly ground black pepper until smooth and well combined. Set aside.
03 - Thread kielbasa pieces, red and yellow bell peppers, red onion wedges, zucchini rounds, and mushrooms alternately onto skewers, distributing ingredients evenly across each skewer.
04 - Brush the assembled kabobs lightly with a portion of the glaze, reserving the majority for basting during grilling.
05 - Place kabobs on the preheated grill. Cook for 10 to 15 minutes, turning occasionally, until the vegetables are tender and the kielbasa is lightly charred on the edges.
06 - During the final 5 minutes of grilling, brush the kabobs several times with the remaining glaze, allowing it to caramelize onto the surface.
07 - Remove kabobs from the grill and let rest for 2 minutes before serving to allow the juices to settle.
# Expert Tips:
01 -
- The balsamic honey glaze walks the perfect line between tangy and sweet, and it caramelizes on the grill into something almost candy like on the edges of the kielbasa.
- Everything cooks on one set of skewers, so you get your protein and vegetables done at the same time with zero extra pans to wash.
02 -
- Soak wooden skewers in water for at least 30 minutes before grilling or they will catch fire, which I learned the hard way during a dinner party that ended with more ash than kabobs.
- If you want even deeper flavor, toss the sliced kielbasa and vegetables in a few tablespoons of the glaze and let them marinate in the fridge for half an hour before threading them onto skewers.
03 -
- Cut all your vegetables and kielbasa to roughly the same thickness so everything finishes cooking at the same time instead of pulling half raw onions off a perfectly charred skewer.
- Apply the glaze in layers rather than all at once, because building it up gradually creates a thicker, stickier coating that actually adheres to the kabobs instead of dripping into the fire.