- 3 tablespoons orange marmalade
- 1 teaspoon Chinese five-spice powder
- 1 pound Johnsonville® Polish Kielbasa Split Rope Sausage or Polish sausage, cut into 1-inch pieces
- 3 large apricots, pitted and quartered
- 2 medium plums, pitted and quartered
- In a small bowl, mix marmalade and five-spice powder. Alternately thread kielbasa, apricots and plums onto four metal or soaked wooden skewers.
- Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Grill kabobs, covered, over medium heat or broil 4-6 in. from heat 6-8 minutes or until heated through, turning and basting frequently with marmalade mixture during the last 3 minutes. Yield: 4 servings.
Originally published as Kielbasa Fruit Kabobs in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p214
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