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Grilled Kielbasa Foil Packets with potatoes, green beans, and onions served in an open foil wrap.
Daniel

Grilled Kielbasa Foil Packets

Smoky kielbasa, tender potatoes, and sweet peppers steam together in foil for the easiest summer dinner with zero cleanup.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the Packets
  • 14 oz Polish kielbasa sliced into 1/2-inch rounds
  • 1.5 lbs Yukon Gold potatoes cut into 1/2-inch cubes
  • 1 large red bell pepper cut into 1-inch pieces
  • 1 medium yellow onion cut into wedges
  • 3 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 3/4 tsp kosher salt
  • 1/2 tsp black pepper freshly ground
  • 2 tbsp fresh parsley chopped, for serving
  • 2 tbsp Dijon mustard for serving (optional)

Equipment

  • Grill (gas or charcoal)
  • Heavy-duty aluminum foil
  • Large Mixing Bowl

Method
 

Prep
  1. Preheat your grill to medium-high heat (about 400°F). Place the cubed potatoes in a microwave-safe bowl with 2 tablespoons water, cover, and microwave for 4 minutes until just starting to soften. This jump-starts the cooking so everything finishes together on the grill.
  2. Drain the potatoes and transfer to a large bowl. Add the kielbasa, bell pepper, onion, olive oil, garlic powder, smoked paprika, salt, and pepper. Toss until everything is evenly coated with oil and seasonings.
Form the packets
  1. Tear four 18-inch sheets of heavy-duty foil. Divide the kielbasa mixture evenly among them, mounding it in the center of each sheet. Fold the short sides up and over, then crimp tightly, and roll up the ends to seal completely. You want a tight packet so steam stays inside.
Grill
  1. Place the packets directly on the grill grates and close the lid. Cook for 20-25 minutes, rotating the packets once halfway through. The potatoes should be fork-tender and the kielbasa lightly browned when you peek inside. Careful of the steam when opening.
Serve
  1. Transfer the packets to plates or a platter. Open carefully, sprinkle with fresh parsley, and serve with Dijon mustard on the side for dipping.

Notes

Par-cooking the potatoes in the microwave is the secret to even cooking without burning the kielbasa. For camping, prep everything at home and store in a zip-top bag, then assemble packets at your site. Swap in baby potatoes halved to skip the par-cooking step entirely.