Fellow Spice Chick Betsy and I finally had a rare opportunity to get together in her hometown of Grayling. We hit the town with hurricane force, going everywhere to include the kitchen sink and it was fantastic! We are both foodies that usually develop our recipes alone, in our private kitchens. However, this was one of a few times in a year that we actually had the opportunity to cook and create together. Why is it so great to incorporate sticks into cooking? We had to ask ourselves that very same question. Perhaps a cave chick thing, post if you know the answer. As you can imagine, this is going to be good! Hold on to your hats, Caramelized Kielbasa coming at you. Here we go….
Soak wooden skewers in water for approximately 20 minutes (to prevent forest fires :D)
1 package Kielbasa or Smoked Sausage
2 Bell Peppers (your choice of color)
1 Spanish (red) Onion
1 Package Button Mushrooms
3-4 TBSP Balsamic Vinegar
3 TBSP Olive Oil
3 TBSP Honey
1/2 Tsp Kosher Salt
1/4 Tsp Fresh Ground Pepper
Assembly and So On….
Cut skewer ingredients into 1 to 1 1/2 inch pieces and feed onto skewers in an alternate fashion
Preheat grill to mid level heat
In the meantime, mix baste ingredients together in a sealed tight and shake proof bowl and incorporate well
Place kabobs on the grill and baste generously, turning frequently
The kabobs should take on a caramelized look and be browned on the edges
Serve with kicked up corn….and Bam Pow! Dinner is served.
Hope you enjoy as much as we did!