Bratwurst and Summer Vegetable Kabobs with BBQ Kraut
Recipe and photography by Abby Mosler, @SweetRindandSalt.
Looking for the ultimate summer grilling recipe? These Bratwurst and Summer Vegetable Kabobs with Frank's Sweet & Smoky BBQ Kraut combine juicy grilled bratwurst, fresh zucchini, summer squash, colorful bell peppers, onions, and cherry tomatoes on easy-to-make skewers. Finished over a bed of smoky, tangy BBQ kraut, this simple recipe is packed with bold flavor and perfect for backyard barbecues, weeknight dinners, tailgates, and cookouts. Ready in about 40 minutes, these grilled bratwurst kabobs are a fresh and delicious way to enjoy seasonal vegetables and the rich, smoky taste of Frank's Sweet & Smoky BBQ Kraut.
Ingredients
1 summer squash
1 zucchini
2 bell peppers
1 red onion
12 – 16 oz. cherry tomatoes
5 bratwurst links
2 – 3 tbsp. olive oil
2 – 3 tbsp. Cajun seasoning
1 (16 oz.) jar Frank’s Sweet and Smoky BBQ Kraut, drained
6 skewers
Instructions
- Preheat your grill to medium heat (about 350 to 375 degrees F). If using wooden skewers, soak them in water for 20 to 30 minutes.
- While the skewers are soaking, slice the summer squash and zucchini into circles that are about ¼-inch to ½-inch thick. Add to a large mixing bowl. Next, chop the bell peppers and onion into chunks that are about 1-inch to 1 ½-inches and add to the bowl along with the cherry tomatoes.
- Drizzle the olive oil over the vegetables. Toss until everything is coated in oil. Next, add the Cajun seasoning to the vegetables and toss until everything is coated in seasoning.
- Slice the bratwurst into pieces that are about 1-inch to 1 ½-inches long. You should be able to get 5 to 6 pieces out of each link. Set aside.
- Now you can start assembling your kabobs. Add the vegetables and sausage pieces evenly to the skewers, alternating meat and vegetables on each skewer. Add a pinch or two of Cajun seasoning to each piece of bratwurst.
- Soak a paper towel in oil, roll it up, and rub it along the clean and heated grill grates using tongs. Place the skewers on the center section of the grill and close the lid. Cook for 3 to 5 minutes. Flip and cook for another 3 to 5 minutes, or until both sides of the sausage and vegetables are lightly charred and the sausage is cooked through.
- Remove the kabobs from the grill and serve over Frank’s Sweet and Smoky BBQ Kraut.
