Grilled Kielbasa Kabobs With Balsamic Honey Glaze (Printable)
Savory kielbasa and vibrant veggies grilled to charred perfection with sweet-tangy balsamic honey coating.
# 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 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
# 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 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. 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 kabobs several times with the remaining glaze, allowing it to caramelize on the surface.
07 - Remove kabobs from the grill and let rest for 2 minutes before serving to allow juices to redistribute.
# Expert Suggestions:
01 -
- The glaze caramelizes on the grill and creates this sticky, tangy crust on the kielbasa that people actually moan about out loud.
- It uses one bowl, one grill, and zero complicated techniques, which means you can make it while carrying on a conversation with a drink in your other hand.
02 -
- Soak wooden skewers in water for at least 30 minutes or they will catch fire on the grill, which I learned the hard way during a dinner party.
- If you marinate the kielbasa and vegetables in half the glaze for 30 minutes before grilling, the flavor penetrates deeply and the results are dramatically better.
03 -
- Leave a little space between pieces on the skewer so the heat can reach all sides and everything chars evenly instead of steaming.
- Apply the glaze in thin layers during grilling rather than dumping it all on at once for the best caramelized texture.