A fun and easy way to add some variety to the grill for your holiday cookout! The sweet balsamic glaze makes these sausage and pepper shish-kabobs especially tasty. You will find pasture-raised, organic-fed kielbasa and red and yellow sweet peppers at the market this week!
- 3 14 oz Kielbasas (cut into 2″ chunks)
- 2 Yellow peppers
- 2 Red peppers
- 1 Pineapple
- 1/2 cup Honey
- 1/3 cup Balsamic Vinegar
- 1/4 tsp Fresh ground pepper
- 1/4 teaspoon Salt
Prepare the balsamic honey glaze glaze by combining the honey, vinegar, pepper, and salt in a small bowl, then set aside.
Chop peppers into 1-2″ squares. Prepare pineapple by cutting off the exterior skin, top, and bottom, so only the flesh remains. Cut pineapple into 1-2″ chunks, discarding the core.
Add ingredients to skewers, alternating kielbasa, red pepper, pineapple, then yellow pepper. Repeat until all ingredients have been used.
If using a charcoal grill, light briquets in a chimney starter and pour the hot coal out over 1 half of the grill, leaving the other side empty.
Lightly oil grill grate with a paper towel to prevent sticking, then lay the kabobs on the grill in a straight line.
Periodically rotate kabobs from front to back, over the coals, to ensure they cook evenly. Turn the kabobs as needed to allow each side to cook. and periodically brush with glaze, reserving some for the end.
Kabobs are done with kielbasa is heated through and starting to blacken slightly. Paint with any remaining glaze and serve immediately.