Kielbasa Kabobs For A Crowd 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 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.

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.

KIELBASA CHICKEN KABOBS

Steps:

• In a small bowl, combine first 7 ingredients. Remove 1/2 cup for basting, cover and refrigerate. Divide remaining marinade between 2 large resealable plastic bags. Add chicken to 1 bag; add 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 thread all the meat, pineapple and veggies.
• Using long handles tongs, dip a paper towel in cooking oil and lightly coat the grill rack. Grill kabobs, covered, over medium heat or broil 4 inches from heat for 10-15 minutes or until chicken is no longer pink, turning frequently and basting with reserved marinade.

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.