First, I have to start by saying happy 31st anniversary to my amazing parents! You both inspire me and I pray that Joel and I will be as happy as you two when we’ve been married for 31 years! I love you so much and hope that you have a wonderful anniversary!
Onto the kabobs! We are trying to get all the grilling in we can before the days of summer are long gone. And they will be soon around here.
I love kabobs but the problem I always encounter is that everything has a different cook time. Because of this, I don’t make them very often which is really too bad since it’s a full meal on a stick….no worrying about side dishes. So, to combat this problem I parboiled and blanched the longer cooking items so that they could all be threaded together on the skewers and I wouldn’t have to worry about undercooking the chicken or burning the veggies. Plus, I was able to put them all together while Noah napped and just throw them in the fridge. Then when dinner rolled around I simply grabbed them out of the fridge, preheated the grill and we had dinner on the table in less than 15 minutes. Gotta love that on a weeknight!
The combinations are endless when it comes to these kabobs. A more traditional take would be to swap out the potatoes, broccoli and zucchini with peppers and onions. Go with whatever your family enjoys!
Chicken Bratwurst and Veggie Kabobs
5 chicken bratwurst (approx. 19 oz.)
2 medium russet potatoes, diced into 1-inch chunks
1 cup broccoli florets
2-3 small zucchini, sliced into 1/4-inch rounds
2-3 Tbsp. olive oil
Salt and pepper to taste
Wooden skewers, soaked for 30 minutes
1. Parboil potatoes for 10 minutes. Meanwhile, boil the brats until they are cooked through, about 8 minutes. When potatoes have 1 minute left, add the broccoli. Drain. Toss all the veggies in olive oil.
2. Remove brats and allow to cool enough to handle. Cut into 1-inch chunks. Preheat grill to medium-high heat.
3. Thread brats alternatively with veggies. Grill 3 minutes per side, seasoning with salt and pepper.