Ingredients
1 pound small red potatoes, halved or quartered if desired1 tablespoon water1/2 cup honey1/4 cup Dijon mustard1/2 teaspoon grated orange zest1 pound smoked turkey kielbasa, sliced 1/2 inch thick2 small yellow summer squash, sliced 1/2 inch thick2 small zucchini, sliced 1/2 inch thick
Preparation
In a large microwave-safe bowl, combine potatoes and water. Cover and microwave on high until tender, 6-8 minutes; drain and set aside. For glaze, combine the honey, mustard and orange zest in a small bowl.
On 8 metal or soaked wooden skewers, alternately thread the sausage, potatoes, yellow squash and zucchini; brush with half of the glaze.
On a lightly oiled grill rack, grill kabobs, uncovered, over medium heat or broil 4 in. from the heat until vegetables are tender and sausage is heated through, 10-16 minutes, basting frequently with glaze.
