Grilled Kielbasa Kabobs Balsamic Honey Glaze (Print Version)
Smoky kielbasa and vibrant veggies skewered, grilled, and finished with sweet balsamic honey coating for effortless summer dining.
# What You Need:
→ Meats
01 - 1 pound 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 medium zucchini, sliced into 1/2-inch rounds
06 - 8 ounces button mushrooms, cleaned and stems trimmed
→ Balsamic Honey Glaze
07 - 1/4 cup balsamic vinegar
08 - 2 tablespoons honey
09 - 1 tablespoon Dijon mustard
10 - 2 tablespoons olive oil
11 - 1 clove garlic, minced
12 - 1/2 teaspoon kosher salt
13 - 1/4 teaspoon freshly ground black pepper
# Preparation Steps:
01 - Preheat grill to medium-high heat, approximately 400°F. Ensure grates are clean and lightly oiled 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 bell pepper, yellow bell pepper, 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 skewers on the preheated grill. Cook for 10 to 15 minutes, turning occasionally, until vegetables are tender and the kielbasa develops a light char.
06 - During the final 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 does double duty as a light marinade and a finishing baste so every bite carries that sweet tangy punch.
- Kielbasa is already cooked which means you are really just charring and heating through, taking the stress out of guessing doneness.
- Cleanup is minimal since everything cooks on skewers and the glaze comes together in one bowl.
02 -
- If you are using wooden skewers, soak them in water for at least 30 minutes beforehand or they will catch fire on the grill.
- Resist the urge to slather all the glaze on at the start because the honey will burn before the kielbasa is ready.
03 -
- Letting the raw kielbasa and vegetables sit in a few spoonfuls of glaze for 30 minutes before grilling adds another layer of flavor that is absolutely worth the extra time.
- A chilled pilsner or a light Pinot Noir alongside these kabobs is the kind of pairing that makes a Tuesday dinner feel like aoccasion.