Bratwurst And Chicken Kabobs Recipes

CHICKEN SAUSAGE SKEWERS

Steps:

• For the marinade: Whisk the oil, parsley, chives, soy sauce, garlic, lemon zest and pepper in a medium bowl.
• For the skewers: Alternating the vegetables and meat, thread 3 pieces each of sausage, zucchini and lemon, and 2 pieces each of fennel and bell pepper onto each skewer. Pour or brush the marinade over the skewers. Refrigerate for at least 1 hour until ready to grill.
• Preheat a gas or charcoal grill. Oil the grill with vegetable oil. Grill the skewers, turning occasionally, until the sausage is cooked through, 15 to 20 minutes.
• Arrange on a platter and serve.

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.

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.

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.

KABOBS

Steps:

• In a large resealable plastic bag, mix the teriyaki sauce, honey, garlic powder, and ginger. Place red bell peppers, onion wedges, mushrooms, beef, and chicken in the bag with the marinade. Seal, and refrigerate 4 to 24 hours.
• Preheat grill for medium-high heat.
• Discard marinade, and thread the meat and vegetables onto skewers, leaving a small space between each item.
• Lightly oil the grill grate. Grill skewers for 10 minutes, turning as needed, or until meat is cooked through and vegetables are tender.

CABBAGE AND BRATS

Steps:

• Cut cabbage in half through the core. Remove core and cut cabbage into 1/4-in. slices; set aside. Cut onion in half and cut into 1/4-in. slices; set aside. In a large nonstick skillet coated with cooking spray, cook and stir bratwurst over medium-high heat for 8 minutes or until browned on all sides. Drain and remove bratwurst; set aside and keep warm., Add cabbage and onion to the same skillet; cook and stir for 6 minutes. Sprinkle with soy sauce, garlic powder and pepper. Cook and stir for 4 minutes longer. Return bratwurst to skillet. Cook for 2 minutes. Cover; reduce heat and simmer for 5 minutes or until vegetables are tender and bratwurst is cooked through. Serve immediately.