Peggi Anne Tebben


Every year in October, we have an Octoberfest for about 40 of our friends. Where I live, people don't get out as much in the winter, so this is so we can visit before winter sets in. We make all the meat dishes & everyone else brings the sides & desserts.
These are a big hit.


★★★★★ 5 votes

30 Kabobs
1 Hr
20 Min


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4 pkg
any kind kielbasa sausage(cut in bite size chunks), chicken chunks, beef chunks, etc
2 can(s)
dole pineapple chunks (it matters), reserve 1/2 cup juice
onions, any kind, cut in bite size chunks
bell peppers, any kind, cut in bite size chunks
1 (16 oz.) box
whole mushrooms, cut in half from top, down through stem
3/4 c
brown sugar
1 c
soy sauce
california style garlic seasoning with parsley
montreal steak seasoning
short or long wooden skewers

How to Make KIELBASA KABOBS for a crowd


  • 1Make these the day before you plan on cooking them.
  • 2It is recommended to soak skewers a few hours before assembling kabobs, so they don't catch fire on grill. I never do because I have them full & this never happens.
  • 3Layer meat, then pineapple, then mushroom, then bell pepper, then onion, in that order on skewer. Repeat until skewer is full, pushing them tightly together as you go. Begin & end with your meat of choice.
  • 4Place in a large plastic container that has a tight fitting lid.
  • 5Pour the soy sauce, mixed with 1/2 cup of the pineapple juice & brown sugar over them. Put lid on & gently invert them. Do this for a minute or so, until well coated.
  • 6Place in fridge overnight, inverting every so often.
  • 7When ready to cook, preheat grill to around 350°. Spray with cooking spray.
  • 8Lay the kabobs on grill & brush with the marinade. Sprinkle on the seasons.
  • 9Close the lid on grill.
  • 10Turn the kabobs after about 10 minutes. Brush again & season again. Finish cooking with lid closed, another 5-10 minutes.

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About KIELBASA KABOBS for a crowd

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