Sweet Bourbon Kabobs

2 to 4

5 of 5 Average (2 reviews)

These kabobs turned out great. I started off by making a sweet bourbon marinade with bourbon, liquid smoke, brown sugar, and Worcestershire sauce and boiling that down. Dipping the Johnsonville bratwurst into the marinade first I then skewered with a mixture of tomatoes, cubanelle peppers, and red onions. With an occasional brushing of the marinade over the kabobs this recipe is sure to please!

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Grilling, Lunch, Dinner, Snacks & Apps, Brats

Ingredients Directions Reviews Print Recipe

1 package
(19 ounces) JOHNSONVILLE® Original Bratwurst
2
Cubanelle peppers, medium sized
1 medium
purple onion
8 to 12
cherry tomatoes
6 ounces
Worcestershire sauce
1/2 teaspoon
garlic powder
1/2 teaspoon
liquid smoke
1/2 cup
brown sugar
1/3 cup
bourbon (I used Woodford Reserve for the recipe)
1/4 teaspoon
ginger
OPTIONAL:
4 cans light beer for pre-boiling brats

Bring beer to a boil in a pot large enough to partially cook the bratwurst. While that is coming to a boil mix Worcestershire, garlic powder, liquid smoke, brown sugar, bourbon and ginger in a small pot. Let that come to a boil then allow to simmer until the mixture has reduced by 50%.
Place brats in boiling beer and flash boil them for about 3 to 5 minutes. Remove and chop each brat into quarters. Dip them into the still simmering bourbon mixture and remove from heat.
Chop pepper and purple onion into large enough pieces to skewer and match the size of the brats. Skewer all items in any order you prefer.
Take leftover bourbon mixture and use to brush over the kabobs while grilling. Cook on grill for around 10 minutes, basting frequently.