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–+ servings

Grilled Kielbasa Kabobs with Smoky Honey Mustard Glaze

Juicy smoked kielbasa, charred bell peppers, and sweet red onion on skewers with a smoky honey mustard barbecue glaze. An easy grill night winner.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 1
Course: Main Course
Cuisine: American
Calories: 600
Ingredients Method Nutrition Notes

Ingredients
  

For the Kielbasa Skewers
  • 1 1/2 pounds smoked kielbasa, sliced into 1 inch pieces about 680 g
  • 2 medium red bell peppers, seeded and cut into 1 1/2 inch chunks
  • 1 medium green bell pepper, seeded and cut into 1 1/2 inch chunks
  • 1 large red onion, peeled and cut into 1 1/2 inch chunks
For the Glaze
  • 1/2 cup barbecue sauce
  • 2 tablespoons Dijon mustard
  • 1 tablespoon honey
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon black pepper
For Finishing
  • 2 tablespoons chopped fresh parsley

Method
 

Prep
  1. Whisk the barbecue sauce, Dijon mustard, honey, smoked paprika, and black pepper together in a small bowl until smooth. Measure out about 1/3 cup of the glaze and set it aside for finishing the cooked kabobs.
  2. Thread the kielbasa, bell peppers, and red onion alternately onto skewers, packing in 4 to 5 pieces of kielbasa per skewer with vegetables tucked between them. Brush all sides generously with the remaining glaze from the bowl.
Grill
  1. Preheat a gas or charcoal grill to medium high heat, about 400 to 450 degrees F. Lightly oil the grates with avocado oil or another high smoke point oil. Arrange the skewers on the grill and cook for 12 to 15 minutes, turning every 3 to 4 minutes, until the vegetables are charred at the edges and the kielbasa is heated through with good grill marks.
  2. During the final 2 minutes of grilling, brush the kabobs with the leftover brushing glaze. Move them to a platter and let rest for 2 minutes.
  3. Slide the contents off the skewers onto plates, or serve the kabobs right on the skewers. Drizzle with the reserved serving glaze and sprinkle with chopped parsley.

Nutrition

Calories: 600kcalCarbohydrates: 38gProtein: 22gFat: 39gSaturated Fat: 15gCholesterol: 102mgSodium: 1980mgFiber: 2gSugar: 21g

Notes

If you use wooden skewers, soak them in water for at least 30 minutes before grilling so they do not burn.
Metal skewers are a great reusable option and do not need soaking.
Keep the kielbasa, peppers, and onion pieces about the same size so everything cooks evenly.
Swap in zucchini, mushrooms, cherry tomatoes, or summer squash for any of the peppers.
You can prep the skewers and glaze a day ahead and keep them covered in the refrigerator.
Leftovers reheat well in a skillet or in the oven; these are great for lunch bowls over rice or greens.
Serve with grilled sourdough or a simple green salad for a full meal.

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