Using Apples on Kabobs

Monday, July 12, 2010 @ 10:07 AM

A different twist to making kabobs on your Brinkmann Grill would be to add some tart apple chunks to your skewers. It is a nice way to swing into late summer and early fall barbecue grilling. There are many different recipes out there & many combos of meat and vegetables to add to the mix. Best meats I would suggest to use with apples would be pork, chicken & sausage or kielbasa. Sweet onions make a nice addition as well as sweet peppers & sweet potato. There are lots of glazes out too. Many involve some brown sugar &\or cinnamon, pineapple juice, soy sauce,apple jelly etc. This is a great, healthy¬† addition to add to your kabobs. It is also a great experimental fruit as it adds a touch of juicy sweetness & doesn’t overpower.

As I said there are many combos that can be created. Whatever your taste buds and imagination can come up with.You could even just do apple & onion chuck skewers  glazed with brown sugar water glaze as a side dish for your smoked pork loin or beer can chicken. You just cut the apple & onion into chunks, remove apple seeds, alternate threading an apple, then an onion. Place kabobs on the grill, some what indirect grilling, they can still burn. Cook approx. 5 minutes & then glaze with brown sugar water. Let cook about 1 more minute & serve.

When cooking apple kabobs with precooked sausage, thread the skewers with sausage cut into approx. 1 1\2″- 2″ pieces thread skewers with 1″ apple chunks, 1″ onion chunks & sausage, leaving a small space between each. Place on the grill & grill over medium heat for about 10 mins. turning frequently. In the mean time, in a small sauce pan, heat 1\3 cup apple jelly & 1\4 tsp dried thyme. Heat on medium low, stirring constantly, until the jelly melts. After the 10 mins. of kabob grilling, brush with apple jelly mixture & cook another 2 mins. Serve immediately.

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3 Responses to “Using Apples on Kabobs”

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