Name: The Best BBQ Beer Brat Kabobs on the Grill
Prep time: 30 min
Cook time: 30 min
Total time: 1 h 5 min
Ingredients: 1 package Bratwurst sausages, cut into 1 inch pieces; 1 green bell pepper, cut into 1 inch pieces; 1 red bell pepper, cut into 1 inch pieces; 1 medium zucchini, cut into 1 inch pieces; 1 medium yellow squash, cut into 1 inch pieces; 2 cups fresh mushrooms; 1 medium red onion cut into 1 inch pieces; 6 10 inch wooden skewers

Best Beer Brat Kabobs

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These are the best beer brat kabobs ever! Using beer brats goes step beyond your typical beef kabob. They turn out tender, juicy and flavorful!

You can make kabobs out of just about anything. Usual kabobs include either beef or chicken, marinated or slathered in sauce. Vegetables and more can be added to your preference or leave them as just a full meat kabob. Seafood kabobs are delicious too!

It just depends on what you are in the mood for when it comes to arranging your ingredients. The most common vegetables to use are onions, tomatoes, peppers, and squash. Squash works well on kabobs because it grills really nice and hangs on good. Cherry tomatoes and mushrooms are some of my favorites to add on the stick too.

Making the Kabobs

For this one I used beer brats that had been soaked overnight in a good strong IPA o soak in some extra flavor. The veggies I chose were red onion, red, and green bell pepper to go with mushrooms, yellow squash, and zucchini.

Cut all of your ingredients into pieces about an inch in diameter. Cut the beer brats into one inch chunks as well. I typically start with a piece of meat for the first piece to help hold things on, then layer on the vegetables and more meat. Try to get meat or a vegetable that is not likely to fall apart on the far end to hold it all together too.

You can be super OCD and make sure each kabob has the same vegetable pattern and that they all look identical. I usually have kids help, and they all come out varied in order and constituents. How ever you do it, kabobs are always delicious!

Once you have everything strung up on your kabob skewers, it’s time to hit the grill. Since the veggies can fall off, I grill them over a low-medium heat. This ensures that the veggies get cooked, but not over cooked. This temp worked really well with the beer brats for this recipe too. I would rather have a crunchy bell pepper than an under cooked piece of sausage. Be sure to use a meat thermometer to verify the meat is fully cooked.

Once done, take these babies back inside and pair them up with some potato or pasta salad to finish off the BBQ motif for dinner. Best served hot with a nice big glass of cold iced tea on a slow summer evening!