Kielbasa Apple Kabobs

Nothing says summer like a good ol’ kabob!  If you’re looking for a new take on this traditional barbecue fare, this is Kielbasa Apple Kabob recipe is the one you’re looking for.   Not only is kielbasa generally more affordable than your usual steak, it’s full of flavor.  The apples, peppers, and onion cooked on the grill with a sweet and sour glaze taste just like summer.

Kielbasa Apple Kabobs

This is such a great recipe for those dog-days of summer when you don’t want to heat up the oven.  It can be prepared and grilled all in about 30 minutes!

First, make the glaze.  Mix together the sugar and cornstarch, then stir in the liquids.


Bring that to a boil, and cook until it’s thickened.  It won’t take long: just a minute or two.


Let it cool while you make the kabobs.  If you don’t like any of the peppers or onions, leave them out!  That’s the great thing about kabobs… You can make them exactly to your taste.  I always make a skewer or two with green peppers for me (I love them!), but I leave the green peppers off for my husband (he hates them!).  Any extras you have can go on a skewer of their own.  I usually have one that’s just vegetables, because that’s how it works out.

Ready to Kabob

Ready to Grill

Grill, brushing with glaze and turning occasionally, until veggies are cooked and sausage is heated through.


Kielbasa Apple Kabobs

Serving Size: 4 to 6 servings

1/4 cup white sugar
1 tablespoon cornstarch
3/4 cup cranberry juice
2 tablespoons apple cider vinegar
2 teaspoons soy sauce
1 pound smoked kielbasa, cut into slices
1 large or 2 small tart apples, such as Granny Smith
1 medium red bell pepper, cut into 1 inch pieces
1 medium green bell pepper, cut into 1 inch pieces
1/2 medium yellow onion, cut into 1 inch pieces

To prepare glaze: In a small saucepan, mix together sugar and cornstarch. Stir in cranberry juice, vinegar, and soy sauce. Bring to a boil over medium heat. Cook and stir for 1 to 2 minutes, or until thickened. Cool while preparing the kabobs.

On metal or wooden skewers, alternate threading sausage, peppers, apple, and onion pieces. Grill over indirect heat, turning and brushing with glaze occasionally. Kabobs will be done when heated through (about 10 minutes).

Adapted from Taste of Home

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