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BBQ Beer Brat Kabobs

BBQ Beer Brat Kabobs

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Bob Evans(R)

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.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 435 kcal
  • 22%
  • Fat:
  • 19.5 g
  • 30%
  • Carbs:
  • 44.6g
  • 14%
  • Protein:
  • 21.4 g
  • 43%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 895 mg
  • 36%

Based on a 2,000 calorie diet


  1. 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.
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Donny D

Very tasty ,very easy , and over all very good ! Did I mention , very colorful !


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 adults 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 Johnsonville 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.