Grilled Kielbasa Kabobs With Balsamic Honey Glaze (Printable)
Smoky sausage and vibrant veggies grilled with a sweet balsamic honey finish
# What You'll 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 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
# Directions:
01 - Preheat grill to medium-high heat, approximately 400°F. Allow grates to heat thoroughly 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 skewers 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 generously several times with the remaining balsamic honey glaze, allowing it to caramelize onto the ingredients.
07 - Remove the kabobs from the grill and let them rest for 2 minutes to allow the glaze to set before serving.
# Expert Tips:
01 -
- The balsamic honey glaze walks that perfect line between tangy and sweet, and it makes everything it touches taste like you tried way harder than you actually did.
- Kielbasa is already fully cooked, so you are really just warming it through and getting those gorgeous char marks, which means this is nearly impossible to mess up.
02 -
- If you are using wooden skewers, soak them in water for at least 30 minutes or they will catch fire and you will be serving charred sticks instead of dinner.
- Reserve a small amount of glaze before basting if you want a clean dipping sauce on the side, otherwise it all ends up on the grill.
03 -
- Cut all your vegetables the same size so everything finishes cooking at the same time and you are not stuck pulling raw zucchini off a fully charred skewer.
- Apply glaze in layers rather than all at once and you will build a lacquered finish that looks like it came from a restaurant kitchen.