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Fire up the grill for these Brat & Vegetable Kabobs with Mustard BBQ Sauce. The Mustard BBQ sauce adds a tangy twist to the kabobs. It’s the perfect glaze for the brat kabobs since nothing pares better with a grilled brat than some yellow mustard.
This post is in partnership with Johnsonville Brats.
Brat & Vegetable Kabobs with Mustard BBQ Sauce
Nothing screams summer more than firing up the grill for a party with friends. But this time I wanted something besides just a brat on a bun so I chopped up a ton of veggies, cut each brat into 4 pieces, and thread them onto skewers. Making brats on a stick was a brilliant idea, if I do say so myself.
Just throwing these brat kabobs by themselves would be delicious, but I thought making a Mustard BBQ sauce would really take them over the top. And I bet you have everything in your pantry to whip up this BBQ sauce, it only takes about 10 minutes so there really no reason not to make it.
Johnsonville’s Brats are my go-to grilling food for July Fourth – because you can’t spell sausage without U-S-A! Any Johnsonville brats will do, but I really loved the Firecracker Brats. They are only here for a limited time, so be sure to pick up a few packages for your next cook out.
Mustard BBQ Sauce
We had friends over last weekend and we made a ton of these Brat & Vegetable Kabobs. We did make a few without the BBQ sauce, but ya know what…those are the only ones that didn’t get eaten up (at first). When everyone went back for 2nds and 3rds they grabbed the skewers and added their own mustard bbq sauce. Yeah…they really are that good with the sauce. I just can’t tell y’all enough how scrumptious this combo is.
Check out my other recipes using Johnsonville products:
Mustard BBQ Sauce
- 3/4 cup yellow mustard
- 3/4 cup apple cider vinegar
- 2 tbls light brown sugar
- 1 1/2 tbl butter (regular or dairy free)
- 1 tbl ketchup
- 1 tsp coarse kosher salt
- 1/2 tsp ground black pepper
- 1 tsp hot sauce (like Frank's)
- 1 tsp garlic powder
- 1 package Johnsonville Brats, any flavor
- 2 medium zucchini
- 2 bell peppers, any color
- 1 large red onion
- 1 small package whole button mushrooms
- 1 small container grape or cherry tomatoes
- 10 baby potatoes
- 10 bamboo skewers
- In a medium saucepan, combine all the ingredients for the BBQ sauce, stir and let simmer over medium-low heat for 10 minutes. Stir occasionally. Soak bamboo skewers in water.
- Start grill and prepare for medium-hot, direct grilling.
- Cut brats into 5 pieces each and cut vegetables (except small potatoes, tomatoes, and mushrooms) in to 2 inch pieces. Remove bamboo skewers from water and fill up skewers with 2-3 pieces of meat and various vegetables. Leave a 2 inch piece of bamboo open at the end for easy turning and top the skewers with a potato or a mushroom to help keep everything secure.
- Remove BBQ sauce from heat, taste, and adjust seasonings. Reserve half the sauce. Put skewers on the grill over direct heat for 6 minutes. Turn and let cook 6 more minutes. Turn once again and baste with BBQ sauce, let cook 3 minutes before turning again. Baste and let finish cooking about 3 more minutes.
- Let cool slightly before serving with reserved Mustard BBQ sauce.
To keep it gluten free, don't pick the Johnsonville Beer Brats. Always read the labels.