Kielbasa Kababs Recipes

KIELBASA KABOBS

Steps:

• If using bamboo skewers, soak in water at least 30 minutes before using to prevent burning. Heat oven to 350°F. Line 15x10x1-inch pan with foil; spray with cooking spray.
• Cut kielbasa at an angle into 48 chunks, about 1 inch each. On each skewer, thread 4 chunks of sausage; place in pan.
• In small bowl, mix preserves and orange juice with fork; brush glaze over kabobs. Turn kabobs over; brush other side.
• Bake about 45 minutes or until kielbasa is browned.

KIELBASA APPLE KABOBS

Steps:

• In a large saucepan, combine sugar and cornstarch. Stir in cranberry juice, vinegar and soy sauce. Bring to a boil; cook and stir for 1-2 minutes or until thickened. , On metal or soaked wooden skewers, alternately thread sausage, apples and peppers. Grill, uncovered, over indirect heat for 8 minutes or until heated through, turning and brushing with glaze occasionally.

KIELBASA KABABS

Steps:

• Mix oil, salt, pepper and thyme into a storage bag.
• Then add rest of ingredients.
• Marinate 10 minutes.
• Skewer alternating 2 of each ingredient on each skewer.
• Grill for 10 minutes turning frequently.
• Not to burn.
• Serve with a side salad.

KIELBASA PINEAPPLE KABOBS

Steps:

• 1. Peel and core pineapple and cut into good sized chunks; place in bowl and set aside.
• 2. Peel and cut onions into good sized wedges, seperated into at least 2 pieces deep; place in bowl and set aside.
• 3. Clean and core Bell Peppers, cut into good sized chunks; place in bowl and set aside.
• 4. Thread ingredients onto skewers alternating along the way. Place on hot grill or broil in oven. After about 5 minutes on heat source, brush with your favorite barbeque sauce turning and brushing with sauce every few minutes or so. Grill or broil until desired doneness. Just make sure sausage is throughly cooked thru. Serve over rice.

SWEET AND SOUR KIELBASA KABOBS

Steps:

• In small saucepan, combine brown sugar, cornstarch, apple juice, cider vinegar and orange peel; blend well.
• Cook over medium heat until it boils and thickens, stirring constantly.
• Thread skewers with kielbasa, bell peppers, onions, and pineapples.
• When ready to barbeque, place kabobs on preheated grill.
• Cook 4 minutes.
• Brush with glaze, turn and glaze again.
• Cook 3-5 minutes or until hot and browned.
• Serve with any remaining glaze.

GRILLED KIELBASA KEBABS

Steps:

• Preheat grill or broiler to high.
• Thread 8 12-inch skewers, alternating sausage and vegetables.
• Combine oil, mustard, lemon juice and soy sauce in a jar. Season w/salt and pepper. Secure lid and shake to blend thoroughly.
• Place skewers on grill rack and brush w/half the sauce. Cook 6 minutes, turn and brush w/remaining sauce.
• Cook until browned, about 4 minutes.

KIELBASA CHICKEN KABOBS

Steps:

• In a small bowl, combine the first seven ingredients. Remove 1/2 cup for basting; cover and refrigerate. Divide remaining marinade between two large resealable plastic bags. Add chicken to one bag; add the kielbasa, pineapple and vegetables to the other bag. Seal bags and turn to coat; refrigerate for at least 2 hours., On 16 metal or soaked wooden skewers, alternately thread the chicken, kielbasa, pineapple and vegetables., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill kabobs, covered, over medium heat or broil 4 in. from the heat for 10-15 minutes or until chicken is no longer pink, turning frequently and basting with reserved marinade.

KIELBASA APPETIZERS

Steps:

• Combine the beer, barbecue sauce, brown sugar, and Dijon mustard in a large skillet over medium heat. Bring to a boil, stirring occasionally; reduce heat to low and add the kielbasa. Simmer until kielbasa is browned and glazed, about 1 hour.

KIELBASA KABOBS FOR A CROWD

Steps:

• 1. Make these the day before you plan on cooking them.
• 2. It is recommended to soak skewers a few hours before assembling kabobs, so they don't catch fire on grill. I never do because I have them full & this never happens.
• 3. Layer meat, then pineapple, then mushroom, then bell pepper, then onion, in that order on skewer. Repeat until skewer is full, pushing them tightly together as you go. Begin & end with your meat of choice.
• 4. Place in a large plastic container that has a tight fitting lid.
• 5. Pour the soy sauce, mixed with 1/2 cup of the pineapple juice & brown sugar over them. Put lid on & gently invert them. Do this for a minute or so, until well coated.
• 6. Place in fridge overnight, inverting every so often.
• 7. When ready to cook, preheat grill to around 350°. Spray with cooking spray.
• 8. Lay the kabobs on grill & brush with the marinade. Sprinkle on the seasons.
• 9. Close the lid on grill.
• 10. Turn the kabobs after about 10 minutes. Brush again & season again. Finish cooking with lid closed, another 5-10 minutes.