Grilled Kielbasa Kabobs With Balsamic Honey Glaze (Printable version)
Savory kielbasa and fresh veggies skewered, grilled, and glazed with balsamic honey for a sweet and smoky summer dish.
# What you need:
→ Meat
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 medium 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 - Set your grill to medium-high heat, targeting approximately 400°F. Allow the grates to fully heat for even cooking.
02 - In a small bowl, whisk together the balsamic vinegar, honey, Dijon mustard, olive oil, minced garlic, kosher salt, and black pepper until the mixture is smooth and well combined. Set aside.
03 - Thread the 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 - Lightly brush the assembled kabobs with a portion of the glaze, reserving the majority of the mixture for basting during grilling.
05 - Place the kabobs on the preheated grill and cook for 10 to 15 minutes, turning occasionally, until the 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 meat and vegetables.
07 - Remove the kabobs from the grill and let them rest for 2 minutes before serving to allow the juices to redistribute.
# Expert tips:
01 -
- The glaze caramelizes on the grill and creates this sticky, tangy crust that makes every bite feel like a small revelation.
- It comes together in about half an hour, which means you can pull it off on a random Tuesday without any planning.
02 -
- If you are using wooden skewers, soak them in water for at least thirty minutes or they will catch fire and ruin the entire evening.
- Reserving most of the glaze for basting rather than dumping it all on at the start is what creates that layered, lacquered finish.
03 -
- Rotate the skewers a quarter turn every few minutes rather than constantly shuffling them, which gives each side a proper char without disturbing the glaze.
- A silicone basting brush holds onto the glaze better than a bristle one and will not shed stray hairs onto your dinner.