These kielbasa sausage shish kebab skewers are made with smoked kielbasa, cherry tomatoes, green and yellow bell peppers, and red onion, brushed with a garlicky honey glaze and grilled until charred at the edges.

Since the sausage is already cooked, you’re really just after color and caramelized veggies, so dinner’s done in about 15 minutes.

Make them for backyard cookouts, weeknight dinners, or game day when you need something people can grab.

I serve them over rice or with a side from these summer side dishes.

If you like quick grilled dinners and finger-food skewers, these are worth saving too:

Ingredients You’ll Need

Any fully cooked smoked sausage works here, including turkey kielbasa if you want it lighter. Use firm cherry tomatoes, since soft ones split and slide off the skewer.

Ingredients

1 lb (450 g) smoked kielbasa sausage, cut into 1-inch rounds
1 1/2 cups cherry tomatoes
1 green bell pepper, cut into 1-inch pieces
1 yellow bell pepper, cut into 1-inch pieces
1 medium red onion, cut into 1-inch chunks
3 tablespoons olive oil
1 tablespoon honey
1 tablespoon soy sauce
2 cloves garlic, minced
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/4 teaspoon black pepper
8 to 10 wooden or metal skewers

Directions

If you’re using wooden skewers, soak them in water for at least 30 minutes.
Dry skewers catch fire on the grill and can snap when you turn them.
Metal skewers skip this step and also conduct heat into the center of each piece.
Flat metal skewers are even better, because round ones let the sausage spin when you flip.
Slice the kielbasa into 1-inch rounds on a slight angle (more surface area means more char).
Cut the green and yellow bell peppers and the onion into pieces about the same size as the sausage.
Separate the onion chunks into stacks of two or three layers so they stay on the skewer and cook evenly.
In a small bowl, whisk together the olive oil, honey, soy sauce, garlic, smoked paprika, oregano, and black pepper.
Taste it.
Kielbasa is already salty, so this glaze is meant to add sweetness and smoke rather than more salt.
Thread the sausage, tomatoes, peppers, and onion onto the skewers, alternating as you go.
Leave a tiny gap between pieces instead of jamming them together, because tightly packed skewers steam instead of char.
Push the tomatoes on gently through the stem end so they don’t burst.
Start and end each skewer with a piece of pepper or onion, since they grip the skewer better than tomatoes do.
Lay the skewers on a tray and brush them on all sides with about two thirds of the glaze.
Save the rest for the end.
You can grill right away, or cover and chill them for up to 4 hours if you’re prepping ahead.
Preheat the grill to medium-high (about 400 to 425°F) and oil the grates with a folded paper towel and tongs.
Grill the skewers for 10 to 12 minutes, turning every 3 minutes, until the sausage has dark grill marks and the peppers are tender-crisp.
Honey burns fast, so if you see flare-ups, move the skewers to a cooler part of the grill for a minute.
No grill? Bake them on a foil-lined sheet pan at 425°F for 15 to 18 minutes, flipping halfway, then broil for 2 minutes for color.
The air fryer works too at 390°F for 10 to 12 minutes in a single layer.
Either way, check the onions, since they’re the last thing to soften.
Brush the hot skewers with the reserved glaze right after they come off the heat.
Let them rest for 2 minutes so the glaze sets and the tomatoes cool a little (they get molten inside).
Serve hot over rice or with a fresh salad and enjoy!

Important Recipe Notes

Kielbasa is already cooked. You’re grilling for color and to cook the vegetables, not for food safety. Pull the skewers when the peppers are tender-crisp, even if the sausage looks done earlier.
Cut everything the same size. Even 1-inch pieces mean the peppers and onions finish at the same time as the sausage. Big onion wedges are the most common reason kebabs come out half-raw.

Don’t skip the reserved glaze. Brushing on fresh glaze at the end gives you a glossy finish and a hit of garlic that cooking alone takes away.
Keep the heat at medium-high, not high. The honey in the glaze will scorch over very high heat. If your grill runs hot, set up one cooler zone to move skewers onto.
Double-skewer for easy flipping. Running two parallel skewers through each kebab stops the pieces from spinning around when you turn them. It’s a small thing that makes a big difference with round sausage slices.
Pick a good kielbasa. Look for a Polish-style smoked kielbasa with a firm, coarse texture. The very soft, finely ground kinds can crack and fall apart on the skewer once they heat up.
Make ahead. Assemble and glaze the skewers up to 4 hours ahead and keep them covered in the fridge. Let them sit out for 15 minutes before grilling.
Storage and reheating. Slide everything off the skewers and keep in an airtight container in the fridge for up to 4 days. Reheat in a skillet over medium heat for 4 to 5 minutes, or in the air fryer at 375°F for 4 minutes.

How to Serve, Store & Customize This Recipe

Serving:

Serve the kielbasa skewers hot over white rice, cauliflower rice, or couscous so the glaze has something to soak into.

They’re also good tucked into warm pita with a spoonful of garlic yogurt sauce. For a party, cut the skewers in half and pile them on a platter with a mustard dip.

Storage:

Leftovers keep for 3 to 4 days in a sealed container in the fridge. The tomatoes soften once chilled (that’s expected), but the sausage and peppers hold up well.

I don’t recommend freezing the cooked vegetables, since they turn watery when thawed.

Customization:

Swap the kielbasa for andouille if you want more heat, or chicken sausage for a lighter version.

Zucchini, pineapple chunks, and button mushrooms all thread well alongside the peppers. Add a pinch of red pepper flakes to the glaze if you like a little kick.