The following recipe and photography is courtesy of Graham R. and his dog, Carl. For more of their delicious food ventures, visit them on Instagram @cookingwithcarrrl.
Do you smell that? That hypnotizing scent of burning charcoal mixed with grilled meats and fresh veggies? That can only mean one thing, grilling season is here!
To kick off the season for cooking over an open flame, I made Brat Kabobs! This is a fun and unique way to serve brats and allows you to customize each skewer to your liking. Fresh vegetables are nice, but Heinen’s Saddleberk sausages steal the show. Saddleberk is known for producing high quality, handmade sausages in central Ohio. The casing has a great “snap,” and the inside of the brats are incredibly tender. As the summer season gets closer, be sure to keep an eye out for Heinen’s sausages behind the meat counter; they come in a variety of flavors and would be equally delicious on these skewers.
One reason I love kabobs is that you really don’t need a recipe; anything goes! If it can be skewered, it can be kabobbed! We eat with our eyes, so I opted for colorful vegetables that thrive during the summer months. Vibrant yellow squash, zucchini and colorful bell peppers are perfect for the grill and go really well with brats, but go ahead and pick out what you like! To add extra flavor, I recommend marinating and basting the kabobs with Heinen’s garlic caprese dressing. This is one of my favorite dressings and it is amazing with the fresh grilled veggies and brats. It adds a little zip to the kabobs that everyone will love!
- Cook time:
- Prep time:
- Total time:
- 1 pack Saddleberk brats
- 1 package baby bella mushrooms
- 1 yellow squash
- 1 zucchini
- 1 red bell pepper
- 1 orange bell pepper
- 1 red onion
- 6 oz. Heinen’s garlic caprese dressing
- 1 tsp. salt
- 1/2 tsp. freshly cracked pepper
- 6 kabob skewers, wood or metal
- When it comes to kabobs, size matters! It’s important that all the veggies are relatively the same size. This is key to allowing the kabob to rest on the grill and cook evenly.
- Slice all the veggies into roughly 1-inch x 1-inch squares. Slice the brats into 5 equal-sized pieces.
- If using wooden skewers, soak them in water at least 30 minutes before adding any food. This will give them added strength to hold all the delicious elements and keep them from burning on the grill.
- Assemble the kabobs any way you like. This is a great time to get the kids involved! I recommend starting with an end of sausage and finishing the other end with another piece of sausage.
- Once the kabobs are constructed, place them in a large container and brush with the marinade. Place in the refrigerator until ready to grill.
- Preheat the grill to 450˚F. Remove the kabobs from the fridge while the grill is heating and season with salt and pepper. When the grill is up to temperature, place the kabobs on the grill and cook for 2 minutes before rotating.
- After each rotation, brush the skewers with the dressing. Keep roaring every 2 minutes until the kabobs are charred all over, about 10 minutes total. Remove from the grill and serve immediately.
- To serve, place the skewers over a bed of rice or place them in brat buns! Top with extra garlic caprese dressing and fresh parsley. Enjoy!