Grilled Kielbasa Kabobs Balsamic Honey (Print version)
Smoky sausage and vibrant veggies grilled with tangy balsamic honey glaze for a perfect summer dish.
# 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
# Directions:
01 - Set grill to medium-high heat, targeting approximately 400°F. Allow grates to fully heat for optimal searing.
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 vegetables are tender and kielbasa is lightly charred.
06 - During the last 5 minutes of grilling, brush the kabobs several times with the remaining glaze, allowing it to caramelize onto the ingredients.
07 - Remove kabobs from the grill and let rest for 2 minutes before serving to allow juices to redistribute.
# Expert advice:
01 -
- The glaze walks the line between sweet and sharp so perfectly that even people who pick at their vegetables go back for seconds.
- Everything cooks on one set of skewers, which means almost zero cleanup and maximum time outside with your guests.
02 -
- If you are using wooden skewers, soak them in water for at least 30 minutes beforehand or they will catch fire and your evening will take an unfortunate turn.
- Reserving most of the glaze for the final minutes of grilling instead of slathering it all on at the start prevents the honey from burning black and bitter.
03 -
- Flat metal skewers keep everything from spinning when you try to flip them, which saves a surprising amount of frustration over a hot grill.
- Let the glaze simmer in a small saucepan for two minutes before brushing it on so it thickens slightly and clings to the kabobs like a proper finishing sauce.