Pork

Grilled Oktoberfest Kabobs

Preparation
10 minutes
Cook Time
20 minutes
Serves
4
Difficulty
3/10

Behind the Recipe

Just Add Lederhosen

Oktoberfest has always sounded like heaven to me. A month-long festival where people from all over the world come together to eat, drink, and wear awesome clothes? Sign me up. Only thing is, a round-trip flight to Munich in September isn’t exactly cheap. So I got to thinking… How might I bring a taste of Oktoberfest to me? Enter Grilled Oktoberfest Kabobs.

These tasty euro-style kabobs have exactly what you want in a fall cookout: kielbasa, onions, and potatoes coated with maple-beer sauce and stacked on a skewer. Even though Grilled Oktoberfest Kabobs may not be the authentic sausage or schnitzel you’d find at a true German festival, man do they pair well with an ice cold märzen. Prost!

Ingredients

1 packet kielbasa (12 oz.)
12 mini potatoes trimmed
1 yellow onion, quartered
½ cup pure maple syrup
1 cup dark beer
½ tsp. salt
Chopped parsley
Freshly cracked pepper

Preparation

Prep kabobs by cutting kielbasa into even 1-inch slices.
Cut halfway through each mini potato several times to create that signature hasselback look.
Quarter yellow onion and separate layers into bite-sized pieces.
Guide kielbasa slices, mini potatoes, and onion pieces onto skewers, alternating ingredients.
Whisk together maple syrup, salt, and dark beer. Surely, you can find a use for the rest of that beer you cracked open.
Drizzle half of your maple-beer sauce over skewers and keep the other half handy. It’s grill time!

Cooking Instructions

1

Set up your Nexgrill for medium, direct heat. About 350 degrees.
2

Place your kabobs directly on the cooking surface and grill for 8-10 minutes, occasionally basting with maple-beer sauce.
3

After 10 minutes, turn kabobs and brush with more maple-beer sauce.
4

Grill kabobs another 10 minutes or so, turning and brushing occasionally until kielbasa is heated through and potatoes and onion are crisp.
5

Plate your kabobs, garnish with parsley and pepper, and serve with grainy mustard if that’s your style. Jawohl!

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