These delicious grilled sausage kabobs are loaded with squash, zucchini, and potatoes all brushed with a sweet honey mustard glaze. Serve them over rice with the extra glaze and you have an easy summer dinner!
My mom loved to plan grilled dinners during our summers growing up.
It’s like she closed down the kitchen and gave my dad a permanent position next to the barbeque.
We had plenty of hamburgers and hot dogs, but when my mom made these grilled sausage kabobs we knew we were in for a treat.
The sweet glaze on the meat and the fresh zucchini and squash made this one of my favorite summer dinners growing up and one that I love to cook for my family.
In a 3-quart microwave-safe dish, combine 8 small red potatoes and 1 tablespoon water; COVER tightly with lid or plastic wrap. MICROWAVE on high for 5 to 7 minutes or until tender, stirring once. DRAIN, cover, and set aside.
In the same microwave-safe dish, COMBINE 2 small zucchini cut into 1 inch even-sized pieces, 2 small yellow summer squash cut into 1 inch even-sized pieces, and 1 tablespoon water.
(If you have a zucchini that’s bigger on one end, you can cut the larger circles in half, just make sure there’s enough veggie to fit around the skewer).
COVER tightly and MICROWAVE on high for 2 to 3 minutes or until tender, stirring once. DRAIN.
While the vegetables are cooking, COMBINE ½ cup honey, ¼ cup Dijon mustard and 2 tablespoons orange juice in a small bowl and CUT 1 pound kielbasa into 1-inch pieces.
To ASSEMBLE, alternate the veggies and meat on metal skewers and brush with glaze.
PLACE the kabobs on a medium-high heat grill and COOK for 8 to 10 minutes or until there are grill marks on the meat and vegetables.
SERVE with remaining glaze and cooked rice.
Recipe Tips and Substitutions
Yukon Gold potatoes are a great substitution for the red potatoes if you like the flavor better.
Make sure you add the water to the dish when you microwave the potatoes and squash or they will dry out.
You can substitute turkey sausage for the kielbasa or beef sausage if you’d like to save some calories. The kielbasa tastes better but it definitely has more calories.
Try one of these honey substitutes if you don’t have any on hand.
More Like This
Want more zucchini recipes? Try these!
- Lasagna Zucchini Boats
- Scrambled Eggs with Zucchini
- Italian Ground Turkey Patties With Vegetables
- Zucchini, Black Bean, and Rice Skillet
- Posh Squash (Zucchini and Yellow Squash Casserole)
These particular kabobs take just 8-10 minutes.
If you’re using raw meat with your kabobs, be sure to cook until the meat reaches an internal temperature of at least 165 degrees (for poultry and pork). This will vary depending on the type and thickness of your meat.
Kabobs can go directly onto the grill. This gives the meat and veggies a nice char for much more flavor!
If you have a grill with wide grates, you may consider placing the kabobs on horizontally so they don’t get stuck (or fall into the flame!).
If you’re using wooden kabob sticks you should soak them in water before you grill.
This will keep the sticks from catching fire while your food cooks.
Just place them in a bowl of water for about 20 minutes while you prepare the vegetables, meat and sauce.
If you’re worried about burning the vegetables, start with a lower heat and longer cooking time. Make sure you turn the kabobs every so often so they cook evenly and don’t burn.
You should also chop any meat you use into small, bite-sized pieces so they don’t add to the cooking time.
You can use a little oil to prevent the kabobs from sticking.
The glaze in this recipe should be enough to prevent the kabobs from getting stuck! It creates a delicious coating without becoming too sticky.
I hope your family loves these sausage kabobs! If you make it, be sure to take a picture and tag me on Instagram with @ashcroftfamilytable and use the hashtag #ashcroftfamilytable.
And if you’d like to get a 4-week meal plan featuring my recipes, just enter your email in the form above and you’ll get it straight to your inbox!
- 8 small red potatoes, cut into quarters
- 1 Tablespoon water
- 2 small zucchini, cut into 1-inch even-sized pieces
- 2 small yellow summer squash, cut into 1-inch even-sized pieces
- 1 Tablespoon water
- 1 pound kielbasa, cut into 1-inch pieces
- Cooked rice
Honey Mustard Glaze
- ½ cup honey
- ¼ cup Dijon mustard
- 2 Tablespoons orange juice
- In a 3-quart microwave-safe dish, combine potatoes and 1 tablespoon water. Cover tightly with a lid or plastic wrap. Microwave on high for 5 to 7 minutes or until tender, stirring once. Drain and set aside.
- In the same microwave-safe dish, combine zucchini, yellow squash, and water. Cover tightly and microwave on high for 2 to 3 minutes or until tender, stirring once. Drain.
- While the vegetables are cooking, combine all glaze ingredients in a small bowl.
- Once the vegetables are tender, alternate veggies and meat on metal skewers and brush with glaze.
- Place on a grill heated to medium heat and cook for 8 to 10 minutes, rotating occasionally. Kabobs are done when there are grill marks on the meat and vegetables
- Serve with remaining glaze and cooked rice.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 374Total Fat: 18gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 41mgSodium: 832mgCarbohydrates: 65gFiber: 5gSugar: 24gProtein: 13g