Reviewed: May 8, 2012

I'm just learning to cook on a grill, so this was a great recipe to start with since the meat was already cooked (didn't have to worry about doneness as much). The flavors together were amazing! I used an 8-wedge apple slicer and it made the apples the perfect thickness. I wouldn't change anything about this recipe.

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Reviewer:

KRISAZG

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Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Reviewed: Aug. 14, 2011

Great dinner. The whole family loved it. The ingredients create really good flavor combinations. Never would have thought of pairing apples with kielbasa and cranberry glaze. We added fresh mushrooms to our kabobs.

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Reviewer:

Berly96

Cooking Level: Intermediate

Reviewed: Aug. 5, 2011

This was fantastic. I made it in a skillet and served it with potato pancakes (latkes).

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Reviewer:

DMEDTRANS

Reviewed: Dec. 28, 2010

This is the second year using this recipe & everyone raves about it! One of the biggest hits!!!

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Reviewer:

Pat Johsnon

Home Town: Parsippany, New Jersey, USA

Reviewed: Oct. 15, 2010

This is an excellent recipe! I sautéed everything in a wok instead of making kabobs. I also used pineapple (instead of apples) and turkey kielbasa.

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Reviewer:

Molly Stone

Cooking Level: Intermediate

Living In: Burnsville, Minnesota, USA

Reviewed: Sep. 7, 2010

This has become a regular meal around our house. Love, love love it!

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Reviewer:

Tami

Cooking Level: Expert

Reviewed: Sep. 5, 2010

Excellent glaze!! I substituted pineapple chunks for the apples. I was able to make 16 kabobs (w/ 3 pieces of meat, pepper & pineapple per kabob) by using 2 pkgs Hillshire Farms kielbasa, 1lg can pineapple chunks, 1 green pepper and 1 red pepper. The above recipe make plenty of glaze for the 16. Many compliments when served to guests last evening!

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Reviewer:

H. Robbins

Cooking Level: Expert

Reviewed: Jul. 10, 2010

A change from the usual kabob! I added chunks of onion to the mix because we like them, and we were not disappointed. The glaze caramelizes a little on the grill, and makes it taste all the better.

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Reviewer:

Alicia S.

Cooking Level: Intermediate

Reviewed: Jul. 10, 2010

i substituted turkey kielbasa to lower the fat content.....this recipe was delicious!!....the cranberry juice adds so much to the sauce....will use the sauce over and over again!!....

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Reviewer:

nikmarie1117

Reviewed: Jul. 5, 2010

I made these for guest on the 4th of July, everyone loved them. I will say I was a little alarmed at first when cooking the sauce, the viniger was quite smelly. But once on the kabobs, it was tasty. Thanks for sharing...

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