Grilled Kielbasa Kabobs With Balsamic Honey Glaze (Printable)
Smoky sausage and fresh vegetables skewered, grilled, and glazed with balsamic honey for a sweet and savory summer main dish.
# 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 - Set grill to medium-high heat, targeting approximately 400°F. Allow grates to fully heat for optimal searing.
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 skewers on the preheated grill. Cook for 10 to 15 minutes, turning occasionally, until vegetables are tender and kielbasa develops a light char.
06 - During the final 5 minutes of grilling, brush the kabobs generously several times with the remaining balsamic honey glaze to build a caramelized finish.
07 - Remove kabobs from the grill and let rest for 2 minutes before serving to allow juices to settle.
# Expert Hacks:
01 -
- The glaze does double duty as a marinade and a finishing brush so every single bite carries that sweet tangy punch.
- Kielbasa is already fully cooked which means you cannot really mess up the timing even if you get distracted by your guests.
02 -
- If you are using wooden skewers you must soak them in water for at least 30 minutes or they will catch fire on the grill and that is a mistake you only make once.
- Reserving most of the glaze for the end rather than brushing it all on at the start prevents the honey from burning and turning bitter over direct heat.
03 -
- Cut all your vegetables to roughly the same size so everything finishes cooking at the same time and you are not stuck with raw onion next to mushy zucchini.
- A chilled pilsner or a light Pinot Noir pairs beautifully with the smoky sweet flavors and makes the whole meal feel like a celebration.