Grilled Kielbasa Kabobs Balsamic Honey (Printable)
Smoky sausage and fresh vegetables skewered, grilled, and coated in a sweet-tangy balsamic honey glaze for an irresistible summer main dish.
# Ingredient List:
→ 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 Make:
01 - Preheat grill to medium-high heat, approximately 400°F.
02 - In a small bowl, whisk together balsamic vinegar, honey, Dijon mustard, olive oil, minced garlic, kosher salt, and 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 and cook for 10 to 15 minutes, turning occasionally, until vegetables are tender and kielbasa is lightly charred.
06 - During the final 5 minutes of grilling, brush the kabobs several times with the remaining glaze to build a caramelized, sticky coating.
07 - Remove kabobs from the grill and let rest for 2 minutes before serving to allow juices to redistribute.
# Helpful Tips:
01 -
- The balsamic honey glaze caramelizes on the grill and creates a sticky, glossy finish that makes everything taste like it took hours instead of minutes.
- You can swap vegetables based on whatever is wilting in your crisper drawer and it still turns out beautifully.
- Cleaning up is almost nothing since everything cooks on skewers over open flame.
02 -
- If using wooden skewers, soak them in water for at least 30 minutes or they will ignite and your beautiful kabobs will literally go up in smoke.
- Do not rush the glaze application to the beginning or the sugars will burn before the sausage cooks through.
03 -
- Marinate the kielbasa and vegetables in half the glaze for 30 minutes before grilling and the flavor penetrates twice as deep.
- A chilled pilsner or a light Pinot Noir is the glass this dish has been waiting for all along.