Grilled Brat Shish Kabobs

The Spicy Beer Mustard BBQ Sauce elevates the brats and the vegetable kabobs into a rich and colorful feast with memorable flavor.
Prep Time : 20 minutes
|
Cook Time : 10 minutes
|
Servings : 6

Grilled Brat Shish Kabobs

Kabobs are always fun to make and the smoky, spicy flavor of these tips them into the realm of the fantastic. Because they’re easy and appetizing, we bet these will earn a place on your regular menu for Sunday suppers, tailgating or barbecue parties.

Except for the potatoes, the vegetables cook in a similar timeframe as the brats, so the grilling process is super simple. I cut the potatoes (I really prefer Yukon Gold) in two-inch chunks and steam them until I can just pierce them with a fork and feel resistance in the center. Although famers markets are starting to disappear in many places, it’s worth the effort to find and serve locally grown potatoes when they are available. Be sure to leave the peels on the potatoes.

The flavors of the brats, zucchini, onion, peppers, and potatoes blend with the Buzz Savories Spicy Beer Mustard and the ravishing colors glow on the serving plate. Plan on people asking for seconds. 

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Grilled Brat Shish Kabobs

The Spicy Beer Mustard BBQ Sauce elevates the brats and the vegetable kabobs into a rich and colorful feast with memorable flavor.
Course Main Course
Cuisine American
Keyword Easy Cooking, grilling, Light Dinner Meal, picnic
Prep Time 20 minutes
Cook Time 10 minutes
Servings 6

Equipment

  • grill

What You'll Need:

  • 8 fresh brats
  • ¾ cup Spicy Beer Mustard
  • ¾ cup apple cider vinegar
  • 2 Tb. brown sugar
  • 1 ½ Tb. butter melt nthe butter
  • 1 Tb. ketchup
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1 tsp. hot sauce (optional)
  • 3 medium zucchini Cut in 1 ½ inch chunks
  • 2 medium red onions Slice in petals large enough to skewer
  • 3 medium red and yellow and green peppers Cut into sizes that will grill quickly but large enough to show their colors on the shish kabob
  • 12 chunks Yukon gold potato or other potatoes that are cut into 2 inch pieces Steam the potatoes so they are done yet still crisp in the center
  • 1 Tb. olive oil
  • ¼ tsp. salt and pepper or more for taste

How To Prepare:

Barbecue Sauce

  • Combine Spicy Beer Mustard, apple cider vinegar, grown sugar, melted butter, ketchup and salt and pepper and hot sauce if desired.
  • In a large bowl, combine the vegetables and the olive oil and salt to season.

Shish Kabobs

  • Fire-up a medium hot grill, then arrange the shish kabobs starting with a potato, brat, a pepper, brat, zucchini, brat, onion and brat and repeat ending with a potato.
  • Slather with BBQ sauce and grill 6 minutes, turn and baste, grill 3 minutes, turn and baste, grill 3 minutes more, turning and basting until done.
  • Serve with a salad and/or crusty bread.

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