Kielbasa and Veggie Kabobs

Kielbasa and Veggie Kabobs
Servings: 6 Prep 30 mins Cook 12 mins Grill 10 mins


  • 18 small white potatoes (1 pound)
  • 3 medium-sized carrots, peeled and cut into 18 pieces (about 1 inch thick)
  • 1 1 pound package fully cooked kielbasa, cut into 18 slices (about 1-inch thick)
  • 1 sweet green pepper, cored, seeded and cut into eighteen 1-inch pieces
  • 1 large zucchini (about 3/4 pound), cut into 18 slices, about 1 inch thick
  • 1/2 cup bottled honey-mustard dressing, plus optional extra for dressing salad
  • 6 metal skewers (15 inch)
  • 2 bags (10 ounces each) European-blend salad mix

Make It

1. Prepare outdoor grill with medium coals, or heat gas grill to medium, or see Broiler Method, below.

2. Place potatoes and carrots in medium-size saucepan. Cover with cold water. Bring to a boil over high heat. Reduce heat to medium; simmer until fork-tender, 12 to 15 minutes. Drain and reserve.

3. Evenly divide kielbasa, potatoes, carrots, green peppers and zucchini on the 6 metal skewers, alternating pieces. Brush generously with dressing.

4. Grill skewers, covered, turning frequently to avoid burning and brushing with dressing, until vegetables are crisp-tender and meat is heated through, 10 to 12 minutes.

5. Serve with salad blend and additional dressing on the side if desired. Makes 6 servings.

Broiler Method:

6. Heat broiler. Coat broiler-pan rack with cooking spray. Place skewers on rack in pan. Brush generously with dressing. Broil 10 to 12 minutes, turning frequently and brushing with additional dressing.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 437, Fat, total (g): 31, chol. (mg): 51, sat. fat (g): 9, carb. (g): 27, fiber (g): 5, pro. (g): 14, sodium (mg): 1013, Percent Daily Values are based on a 2,000 calorie diet.