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Amy’s Brat Kabobs



1/2 cup soy sauce

6 ounces frozen apple juice concentrate, thawed

2 tablespoons Dijon mustard

1 red pepper, cut into 2 pieces

1 green pepper, cut into 2 pieces

1 yellow or orange pepper, cut into 2 pieces

1 red onion, cut into wedges

6 fresh brats

1 bottle (12 ounces) beer

1 cup water

Skewers (if they’re wooden, make sure to soak ’em in water for a few hours!)

Mustard for dipping (optional)


Whisk together soy sauce, apple juice concentrate, and mustard. Pour half of the sauce over the peppers and onions and let marinate for an hour. Set aside the rest of the sauce. Place brats in large pan. Add water and beer and simmer for about 10 minutes. Remove from pan and let cool slightly. Slice each brat into 5 equal pieces and thread onto metal or soaked wooden skewers with marinated vegetables. Brush the kabobs with that reserved marinade and grill until veggies are tender and brats are golden brown, turning and basting frequently with the reserved marinade. Serve with your favorite mustard on the side for dipping.

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