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.
Servings 6
Equipment
- grill
Ingredients
- 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
Instructions
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.