Gramma Debbie's German-American Kabob
Gramma Debbie's Kitchen, June 7th, German-American Celebration
German American Kabobs:
- 4 Brats
- 1 lb Red skin potatoes, smaller the better
- 1 Red Onion, large
- 1 lb Spring Mix or Salad Greens of your choice
- Bamboo or wooden skewers
Mustard Dill Vinaigrette
- 2 tsp brown sugar
- 1 tbsp brown mustard (good German mustard!)
- 2 tbsp apple cider vinegar
- ½ cup extra virgin olive oil
- 1 tbsp minced fresh dill
GRILL-TOP INSTRUCTIONS FOR POTATOES:
- Skewer the potatoes, raw, separately and place them on the grill to get them cooking first.
- Grill on the coolest part of the grill, so they don’t char on the outside before they get done in the middle.
- Wrapping with foil would also be a good idea, for the first 10 minutes.
MAKE THE VINAIGRETTE, see recipe above.
- Cut brats into 1 inch long pieces. If potatoes are larger than the brat pieces, cut them into halves or quarters.
- Peel and cut onions into 1 inch chunks.
- Drain the potatoes (or remove from the grill) and put into a bowl, drizzle the vegetables and meat pieces with the vinaigrette. Toss to coat.
- Skewer the vegetables with the brats in whatever size / order you prefer.
- Grill until they are nicely browned.
- Serve as is, or remove the skewers and serve on top of the greens with a little more of the vinaigrette as desired.