KIELBASA KABOBS for a crowd

By Peggi Anne Tebben
@cookiequeen

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.

Rating:

★★★★★ 5 votes

Comments:

29 Comments

Serves:

30 Kabobs

Prep:

1 Hr

Cook:

20 Min

Method:

Grill

Ingredients

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
2: onions, any kind, cut in bite size chunks
3: 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
30: short or long wooden skewers

How to Make KIELBASA KABOBS for a crowd

Step-by-Step

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.