Ingredients
Method
- Preheat a grill to medium-high heat (about 400°F). If using wooden skewers, soak them in water for 30 minutes. Slice the kielbasa into 1-inch chunks, cut bell peppers into 1-inch pieces, and separate the red onion into wedges.
- In a small bowl, whisk together the balsamic vinegar, honey, brown sugar, melted butter, and smoked paprika until smooth.
- Thread the kielbasa, bell pepper pieces, and red onion wedges onto the skewers, alternating the ingredients.
- Brush each kabob generously with the balsamic honey glaze, coating all sides.
- Grill the kabobs for 10 to 12 minutes, turning and basting with additional glaze every few minutes, until the edges are caramelized and lightly charred. Let rest for 2 minutes before serving warm.
Nutrition
Notes
If using wooden skewers, soak them in water at least 30 minutes to prevent burning.
Substitute turkey or chicken kielbasa for a lighter option.
For a spicier glaze, add 1/2 teaspoon chili powder or a pinch of cayenne.
Use melted avocado oil instead of butter for a dairy-free version.
Leftover kabobs keep in an airtight container in the fridge for up to 3 days; reheat in a skillet or on the grill.
The glaze can be made up to 3 days ahead and kept refrigerated; whisk again before using.
Wait until the last few minutes of grilling to apply most of the glaze so the sugars caramelize without burning.