Sweet & Sour Grilled Kebobs in Less Than 30-Minutes!
Cooking on the grill during summer is a regular thing around Lac du Nibiinaabe. I love it when those meals can be prepared in only minutes. And it’s a double bonus when those meals are guilt-free and figure-friendly. When that happens, life can’t get much better!
These guilt-free sweet and sour grilled kielbasa kabobs fill all those requirements.
About the Sauce:
We’ve included our go-to recipe for an easy homemade sweet and sour sauce to slather on them after grilling. Because the sauce elevates the kebobs for making the kielbasa and veggies taste over the top delicious. But if making sauce is not your thing, this awesome bottled sauce will make them just as good.
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Involve the Family:
This is an excellent dinner for involving the whole family in the meal process. If you have kids at home, you can count on plenty of help to push everything onto the skewers. Of course, your husband will enjoy grilling the kebobs outdoors. And if it’s raining, these are still simple to make using a grill pan on the stove.
Make them Vegan
Parting Thoughts
In the end, any way you make these kebobs, be sure to plan on making enough for plenty of second helpings!
XXO
Kymberley
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How to Make Guilt-Free Sweet & Sour Grilled Kielbasa Kabobs
EQUIPMENT
- Small saucepan
- Outdoor Grill or Grill Pan
- Cutting Board
- Metal or Bamboo Grilling Skewers
- Utensils (Cooks Knife, Whisk, Measuring Cups & Spoons, Basting Brush, Tongs)
INGREDIENTS
For Homemade Sweet & Sour Sauce – (May substitute prepared Sweet & Sour Sauce)
- 6 ounces Pineapple Juice about 2/3 cup
- ⅓ cup Rice Vinegar
- ⅓ cup light Brown Sugar
- 3 tablespoons gluten-free Ketchup
- 1 tablespoon gluten-free Tamari
- 1 tablespoon Cornstarch plus one tablespoon water to make a slurry
For the Kebobs
- 1 package Kielbasa Turkey or variety of your choice, sliced [1]
- ½ each Bell Peppers green, yellow, and red, cut into pieces for skewers
- ½ large Red Onion cut into pieces for skewers
- ¼ head Cauliflower cut into pieces for skewers
- 2 teaspoons Grapeseed Oil + more for oiling grill grates
INSTRUCTIONS
To Make the Sweet & Sour Sauce
- Combine the pineapple juice, rice vinegar, sugar, ketchup, and Tamari in a small saucepan and bring to a boil. Reduce the heat to a simmer, and whisk in the cornstarch slurry, continually stirring until thickened.6 ounces Pineapple Juice, 1/3 cup Rice Vinegar, 1/3 cup light Brown Sugar, 3 tablespoons gluten-free Ketchup, 1 tablespoon gluten-free Tamari, 1 tablespoon Cornstarch
- Let the sauce cool at room temperature. Store extra sauce in the refrigerator for up to 2-3 weeks.
To Make the Kebobs
- Preheat the outdoor grill or stovetop grill pan to medium heat –
350 °F - Skewer kielbasa, bell pepper, onion, and cauliflower onto grilling skewers [2]1 package Kielbasa, 1/2 each Bell Peppers, 1/2 large Red Onion, 1/4 head Cauliflower
- Brush with Grapeseed Oil, place on oiled grill grates, and grill for seven minutes. Using tongs, flip and continue grilling for an additional seven minutes or until vegetables are lightly charred and tender.2 teaspoons Grapeseed Oil
- Remove from the grill and brush with the sweet and sour sauce. Serve immediately.
KITCHEN NOTES
[1] May substitute any flavored variety of kielbasa though it may alter the nutritional value per serving.
[2] If using bamboo skewers, presoak them in water for 10-15 minutes to prevent burning.
Nutrition
Recipe Card with Nutrition powered by WP Recipe Maker
(Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.)
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