Bratwurst and Chicken Kabobs

Name: Bratwurst and Chicken Kabobs
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 12 kabobs.
Cuisine: North America, Midwest
Ingredients: 1/4 cup balsamic vinegar; 1/4 cup cider vinegar; 2 tablespoons pepper jelly; 2 tablespoons stone-ground mustard; 1 teaspoon salt; 1/2 teaspoon pepper; 1/2 cup olive oil, divided; 1 can (15 ounces) peach halves in light syrup, drained and cut into 1/2-in. cubes; 2/3 cup minced onion; 1 jar (12 ounces) mango chutney; 6 boneless skinless chicken breasts (6 ounces each); 1 package (14 ounces) fully cooked bratwurst links; 2 each medium green pepper, sweet red pepper and yellow pepper; 1 large onion; 3 tablespoons brown sugar bourbon seasoning

Add a Review

Test Kitchen Approved

Total Time

Prep: 40 min. Grill: 10 min.

Makes

12 kabobs

I made these lively chicken kabobs as a thank-you gift while visiting my relatives in Norway They loved eating them almost as much as I loved cooking for them! If you prefer less heat in the chutney, you can use honey in place of pepper jelly. Also, any variety of vegetables will work with these. —Anna Davis, Springfield, Missouri

Bratwurst and Chicken Kabobs Recipe photo by Taste of Home

Next Recipe

Ingredients

1/4 cup balsamic vinegar
1/4 cup cider vinegar
2 tablespoons pepper jelly
2 tablespoons stone-ground mustard
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup olive oil, divided
1 can (15 ounces) peach halves in light syrup, drained and cut into 1/2-in. cubes
2/3 cup minced onion
1 jar (12 ounces) mango chutney
6 boneless skinless chicken breasts (6 ounces each)
1 package (14 ounces) fully cooked bratwurst links
2 each medium green pepper, sweet red pepper and yellow pepper
1 large onion
3 tablespoons brown sugar bourbon seasoning

Directions

Whisk together vinegars, pepper jelly, mustard, salt and pepper. Gradually whisk in 1/3 cup olive oil until blended. Add peaches, minced onion and chutney.
Cut chicken into 1-in. cubes and bratwursts into 1-in. slices. Cut peppers into large squares and onion into cubes. Toss with brown sugar bourbon seasoning and remaining oil.
On 12 metal or soaked wooden skewers, alternately thread meat and vegetables. Grill skewers, covered, on a greased grill rack over medium-high direct heat, turning occasionally, until chicken is no longer pink and vegetables are tender, 10-12 minutes. If desired, sprinkle with additional brown sugar bourbon seasoning during grilling. Serve with chutney.

Test Kitchen tip

We used McCormick brown sugar bourbon seasoning for this recipe.

Nutrition Facts

1 kabob: 433 calories, 21g fat (5g saturated fat), 71mg cholesterol, 1249mg sodium, 37g carbohydrate (24g sugars, 2g fiber), 23g protein.

Bratwurst and Chicken Kabobs

Total Time

Makes

Read Next

Ingredients

Directions

Nutrition Facts

Recommended Video

More from Taste of Home