Grilled Kielbasa Kabobs With Balsamic Honey Glaze (Printable)
Smoky kielbasa and vibrant vegetables grilled with tangy-sweet balsamic honey glaze for a perfect summer dinner.
# What You'll 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 Make It:
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 the 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 the 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.
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 the juices to redistribute.
# Expert Advice:
01 -
- The glaze caramelizes on the grill and creates this gorgeous lacquered finish that makes everyone think you tried way harder than you actually did.
- It is one of those meals that scales effortlessly from a Tuesday dinner for two to a Saturday cookout for twelve.
- Cleanup is almost nonexistent since everything cooks on skewers and nothing touches your stove.
02 -
- Soak wooden skewers for at least 30 minutes or they will catch fire and your beautiful kabobs end up tasting like a campfire accident.
- If you want to marinate the kielbasa and vegetables in half the glaze for 30 minutes beforehand, the flavor penetrates deeply and the whole dish levels up.
03 -
- Cut all your vegetables the same size so everything finishes cooking at the same time instead of having burnt mushrooms and crunchy zucchini.
- Warm the honey slightly before whisking it into the glaze so it blends smoothly instead of clumping at the bottom of the bowl.