Bratwurst And Chicken Kabobs Recipes

BRATWURST KABOBS

Steps:

• Soak wooden skewers in water at least 30 minutes before placing on the grill.
• In a resealable plastic bag or bowl, combine soy sauce, apple juice and hot mustard.
• Add onions, yellow squash and peppers and refrigerate for one hour.
• Drain and reserve marinade.
• Thread bratwurst and vegetables alternately on skewers.
• Brush with reserved marinade.
• Grill over medium heat, turn and baste often, until vegetables are soft and bratwurst is cooked, approximately 15 to 20 minutes.

SAUSAGE & CHICKEN KABOBS

Steps:

• In a large resealable plastic bag, combine first five ingredients; add chicken and sausage. Seal bag and turn to coat; refrigerate 1 hour. , Meanwhile, place potatoes in a large microwave-safe bowl. Cover and microwave on high 6-8 minutes or until almost tender, stirring twice. , Drain and discard marinade. On metal or soaked wooden skewers, alternately thread chicken, potatoes, sausage and pineapple. Grill, covered, over medium heat 10-15 minutes or until chicken juices run clear, turning frequently. Serve with ranch dressing.

CHICKEN & SAUSAGE KABOBS

Steps:

• Preheat grill to medium-high heat. Take 4 links of skinless smoked sausage (I like Ekrich) and slice it on an angle. Cut up the chicken to about the same size pieces as the sausage. Cut the french bread loaf longways down the middle, then slice the same size as the chicken & sauasge too. Skewer the kabobs as follows: bread, sausage, bay leaf, chicken. Baste the kabobs with extra-virgin olive and season with salt and freshly ground black pepper.
• Place skewers on the hot grill and cook until golden brown, turning to get an even color all over. Baste with lemon juice as they cook.

THE BEST CHICKEN AND SAUSAGE KEBABS EVER!

Steps:

• Cut the chicken and sausage into thick pieces of roughly equal size and place in a large ziploc bag.
• In a small bowl or measuring cup, whisk together the remaining ingredients for the marinade. Pour the marinade into the ziploc bag with the meat, seal and distribute so all of the meat is covered with marinade. Let sit for a minimum of two hours or up to eight.
• When finished marinating, skewer the meat onto metal or wooden skewers, alternating two pieces of sausage, then two pieces of chicken.
• Grill for 20 minutes or until done, turning the kebabs once halfway during cooking.
• Serve on a platter, and take the meat off the skewers at the table. It makes a nice presentation.

GRILLED CREOLE CHICKEN AND SAUSAGE KABOBS

Steps:

• Heat coals or gas grill for direct heat. Place potato wedges in microwavable dish. Add 2 tablespoons water. Cover and microwave on High about 4 minutes, stirring once, just until potatoes begin to soften; drain.
• Thread potatoes, chicken, sausage and bell pepper alternately on each of six 12-inch metal skewers. Mix remaining ingredients.
• Cover and grill kabobs 4 to 6 inches from medium heat 15 to 20 minutes, turning kabobs 2 or 3 times and brushing with chili sauce mixture during last 5 to 8 minutes of grilling, until chicken is no longer pink.