Meatball & Kielbasa Skewers with Red Pepper Aioli

Directions

1. Preheat a grill to medium-high; at least 5 minutes for a gas grill. For a charcoal grill, heat the charcoal to very hot with an ash coating, then push the coals to one side of the grill. When the grill is ready – you should be able to hold your hand one inch above the grill grates for only a second – lightly rub the clean grill grate with an oil soaked paper towel using a pair of tongs. If using wooden skewers, soak in water for at least 1 hour.
2. Boil the whole potatoes in salted water for 10 minutes until tender. Drain and place in a large bowl.
3. Cut the bell peppers in half, discard the seeds and stems.
4. Lightly rub one half of the red bell pepper with a drizzle of olive oil and grill 10-15 minutes on both sides until the skin is well charred. Place the grilled half pepper in a bowl, cover with plastic wrap and allow to cool.
5. Cut the remaining red pepper half and the yellow pepper into 1 ½” – 2” pieces and set aside.
6. For the aioli: once the charred red pepper half has cooled, peel and discard the skin.
7. Tear the pepper into several pieces and place in a mini food processor or blender; process until finely chopped.
8. Add the mayonnaise, vinegar, creamy garlic sauce, salt, smoked paprika and cayenne.
9. Process until smooth. Serve sauce with the grilled skewers. Sauce can be made up to 2 days ahead and refrigerated.
10. For the skewers: place the defrosted meatballs in a medium bowl and toss with 1 tablespoon olive oil, 1 teaspoon salt, and 1 teaspoon smoked paprika; toss to coat.
11. To the bowl with the potatoes, add the bell pepper pieces, onion wedges and remaining 3 tablespoons olive oil, 1 teaspoon salt, ½ teaspoon cayenne, and remaining 1 ½ teaspoons paprika; toss gently to coat.
12. Build the skewers by thread the meatballs, bell pepper pieces, potatoes, kielbasa, and one onion wedge, onto 8-10 skewers.
13. Arrange the skewers on an oiled grill rack on the preheated grill.
14. Grill skewers, covered, turning occasionally, until lightly charred and vegetables are crisp-tender, 8-10 minutes.
15. Remove skewers from grill; tent skewers loosely with aluminum foil to keep warm.
16. Garnish with chopped parsley and serve warm with pita bread and the roasted red pepper aioli.