Sign in to see ingredients
Create a free account to unlock this content
Don't have an account? Sign up free
Per serving
Calculating nutrition...
- 1
Get the potatoes going
Halve or quarter the red potatoes so the pieces are about bite-size. Toss them in a large microwave-safe bowl with the water, cover, and microwave on high until just tender, 6-8 minutes. Drain and set aside to cool a bit. This is the only shortcut you need — raw potatoes will never cook through on a skewer before everything else burns.
- 2
Mix the glaze
Stir the honey, Dijon mustard, and orange zest together in a small bowl. That is it. Taste it — it should be sweet up front with a mustard bite on the back end.
- 3
Build the skewers
Slice the kielbasa into 1/2-inch coins and slice the summer squash and zucchini into 1/2-inch rounds. Thread everything onto 8 metal skewers, alternating sausage, potato, yellow squash, and zucchini. If you are using wooden skewers, soak them in water first or they will turn into kindling. Brush the loaded skewers with half the glaze.
- 4
Hit the grill
Oil the grate and set up for medium direct heat. Grill the kabobs uncovered for 10-16 minutes, turning every few minutes and basting with the rest of the glaze as you go, until the vegetables are tender and the sausage is heated through with some char on the edges. Keep basting near the end — that is where the sticky glaze layers up.
- 5
Serve
Pull them off and let them sit a minute so nobody burns their mouth. Serve right on the skewers.
Sign in to see all instructions
Create a free account to unlock this content
Don't have an account? Sign up free
Honey Mustard Sausage and Squash Kabobs
Created by: BackyardGrillCo
Ingredients
- 1 lb red potatoes
- 1 tbsp water
- 1/2 cup honey
- 1/4 cup Dijon mustard
- 1/2 tsp orange zest
- 1 lb smoked turkey kielbasa
- 2 yellow summer squash
- 2 zucchini
Instructions
- Get the potatoes goingHalve or quarter the red potatoes so the pieces are about bite-size. Toss them in a large microwave-safe bowl with the water, cover, and microwave on high until just tender, 6-8 minutes. Drain and set aside to cool a bit. This is the only shortcut you need — raw potatoes will never cook through on a skewer before everything else burns.
- Mix the glazeStir the honey, Dijon mustard, and orange zest together in a small bowl. That is it. Taste it — it should be sweet up front with a mustard bite on the back end.
- Build the skewersSlice the kielbasa into 1/2-inch coins and slice the summer squash and zucchini into 1/2-inch rounds. Thread everything onto 8 metal skewers, alternating sausage, potato, yellow squash, and zucchini. If you are using wooden skewers, soak them in water first or they will turn into kindling. Brush the loaded skewers with half the glaze.
- Hit the grillOil the grate and set up for medium direct heat. Grill the kabobs uncovered for 10-16 minutes, turning every few minutes and basting with the rest of the glaze as you go, until the vegetables are tender and the sausage is heated through with some char on the edges. Keep basting near the end — that is where the sticky glaze layers up.
- ServePull them off and let them sit a minute so nobody burns their mouth. Serve right on the skewers.