Grilled brat kabobs with vegetables and mustard BBQ sauce
Ingredients
Mustard BBQ Sauce
3/4 cup yellow mustard
3/4 cup apple cider vinegar
2 tbs light brown sugar
1 tbs ketchup
1 tsp coarse kosher salt
1/2 tsp ground black pepper
1 tsp hot sauce (like Frank’s)
1 tsp garlic powder
In her blog post, O’Neal says the special Mustard BBQ sauce is “the perfect glaze for the brat kabobs” and “adds a tangy twist” to the dish. (Courtesy of Wendy O’Neal/Around My Family Table)
Kabobs
1 package Johnsonville Brats, any flavor
2 medium zucchini
2 bell peppers, any color
1 large red onion
1 small package whole button mushrooms
1 small container grape or cherry tomatoes
10 baby potatoes
Instructions
- In a medium saucepan, combine all the ingredients for the BBQ sauce, stir and let simmer over medium-low heat for 10 minutes. Stir occasionally. Soak bamboo skewers in water.
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Start grill and prepare for medium-hot, direct grilling.
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Cut brats into 5 pieces each and cut vegetables (except small potatoes, tomatoes, and mushrooms) in to 2-inch pieces. Remove bamboo skewers from water and fill up skewers with 2-3 pieces of meat and various vegetables. Leave a 2-inch piece of bamboo open at the end for easy turning and top the skewers with a potato or a mushroom to help keep everything secure.
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Remove BBQ sauce from heat, taste, and adjust seasonings. Reserve half the sauce. Put skewers on the grill over direct heat for 6 minutes. Turn and let cook 6 more minutes. Turn once again and baste with BBQ sauce, let cook 3 minutes before turning again. Baste and let finish cooking about 3 more minutes.
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Let cool slightly before serving with reserved Mustard BBQ sauce.
https://www.foxnews.com/food-drink/grilled-brat-vegetable-kabobs-recipe