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Turn beer brats into gluten free and low carb kebabs with grilled peppers and onions. 

beer brat kebabs on a serving platter

You know it’s summer when the beer brats start showing up on the dinner menu. Beer brats are a summer staple just like corn on the cob. By about early July, though, beer brats served up in buns with onions and spicy brown mustard are getting old. Just like hamburgers and hot dogs. You could make brats in a foil packet just like Foil Packet Hot Dog Recipe. Or you can skip the bun making beer brat kebabs.

How to Make Beer Brats

A package of Johnsonville original brats

You can make any brat into a beer brat and it’s worth it for the added flavor.  Some brat companies sell “beer” brats in the package, but we have found that those don’t have the same flavor as making your own. To make beer brats, simply boil the brats in a beer and water mix before grilling. 

My mom always used the cheapest beer she could find. But we have found that the stronger the beer, the stronger the beer brat flavor. Our favorite beer to use is a stout. 

Raw brats cut into thirds on a cutting board

To make beer brat kebabs start by cutting each brat into 3 equal size pieces. 

Pieces of brats boiling in liquid in a pot on a stove

Pour a bottle or can of beer into a pot large enough to fit all the brats comfortably. Fill the rest of the pot up with water so that it is about 2/3 full. Bring to a boil. Once the liquid is boiling, put the brats into the liquid. Boil for about 15-20 minutes or until the brats are cooked thoroughly. 

Red bell pepper and white onion cut up in to large chunks on a cutting board

While the brats are boiling, cut up bell peppers and onion into large pieces. You can cut them any way you like for kebabs. Keeping the pieces thick will help them not to burn on the grill. To keep onions from burning, you can stack several pieces on top of each other. You can do the same for peppers although they tend not to burn quite as easily. 

brats, onions, and red peppers on kebab skewers on a platter

When the brats are done cooking, drain the water from the pot. Allow the brats to cool to the touch. Thread the brat pieces, onions and peppers on to kebab skewers. Metal skewers hold up longer and are easy to reuse. Place the kebabs on a platter. 

Pre-heat your grill on high until it is about 400-500 degrees for 5-10 minutes. Turn the heat down to medium-medium low. Cook the beer brat kebabs until the kebabs are browned and the vegetables are tender and cooked. Keep turning the kebabs about every 5 -10 minutes. The brats are already cooked so you are only browning them. But the onions and pepper need to be cooked. 

Once cooked and browned, remover from the grill. Serve kebabs with Slow Cooker Corn on the Cob Recipe or a 3 Ingredient Slow Cooker 7UP Cake Recipe.

Beer Brat Kebabs

Beer Brat Kebabs

Turn summer brats into beer brat kebabs!

Ingredients

  • Brats, any kind
  • Bell pepper, any color except green
  • Onion

Instructions

  1. Cut each brat into thirds.
  2. Pour a bottle or can of beer into a pot large enough to fit all the brats comfortably. Fill the rest of the pot up with water so that it is about 2/3 full. Bring to a boil.
  3. Once the liquid is boiling, put the brats into the liquid. Boil for about 15-20 minutes or until the brats are cooked thoroughly.
  4. Cut the bell peppers and onion into large pieces.
  5. When the brats are done cooking, drain the water from the pot. Allow the brats to cool.
  6. Thread the brat pieces, onions and peppers on to kebab skewers. Metal skewers hold up longer and are easy to reuse. Place the kebabs on a platter. 
  7. Pre-heat your grill on high until it is about 400-500 degrees for 5-10 minutes. Turn the heat down to medium-medium low.
  8. Cook the beer brat kebabs until the kebabs are browned and the vegetables are tender and cooked.
  9. Keep turning the kebabs about every 5 -10 minutes. The brats are already cooked so you are only browning them. But the onions and pepper need to be cooked. 
  10. Remove kebabs from heat and serve.

 

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