“Chunks of Bob Evans® Beer Brats, bell pepper, red onion, squash and mushrooms are grilled on skewers and brushed with spicy barbecue sauce for a tasty and easy summer meal.” - by Bob Evans®
Ingredients
Adjust Servings
Original recipe yields 6 kabobs
Directions
- Soak wooden skewers in water 30 minutes. Alternately thread bratwurst and vegetables onto skewers. Grill or broil kabobs 12 to 15 minutes or until brats are cooked through, turning and brushing occasionally with barbecue sauce. Refrigerate leftovers.
Nutrition
Amount Per Serving (6 total)
- Calories
- 435 cal
- 22%
- Fat
- 19.5 g
- 30%
- Carbs
- 44.6 g
- 14%
Based on a 2,000 calorie diet
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Reviews (12)
Rate This Recipe
LADYGWYN
"Nice tasty kebabs and easy prep items. Only thing I had different was the amount it made.With all the same ingredients (could only find regular Johnsonville brats),I manage to make 8 long kebabs. 7 ad..." See moreults and 3 kids loved them so this recipe is a keeper."
Spunky Buddy
"Don't even second guess brushing barbecue sauce on brats and vegetables. I was a rock star with this tonight! Maybe it was the Corky's barbecue sauce from Memphis. Or maybe it was our own Johnsonvil..." See morele beer brats from Wisconsin. Whatever the reason, these were, as my mother-in-law put it, "suberb." We had these with "Scalloped Potatoes for the BBQ," a recipe also from this site."
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