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Everyone loves easy barbecue recipes!
1/2 cup Haddar Brown Sugar
1/2 cup deli-style mustard, such as Haddar
salt
freshly ground pepper
12 ounces Mexican or Polish style sausages
1 green pepper, seeded and cut into large pieces
1 red pepper, seeded and cut into large pieces
1 large sweet Vidalia onion, quartered
2 ears of corn, such as Beleaves Frozen Corn, peeled and cut into 1-inch rounds
Heat grill to medium-high heat. Scrape grates clean with a metal brush and then brush with oil or wipe with an oil-dampened paper towel.
Soak six skewers in cold water for 20 minutes to keep them from burning.
Cut the sausages on the diagonal into one-and-a-half-inch pieces.
Thread the sausage and vegetables alternately onto skewers; set aside.
In a mixing bowl, combine the brown sugar and mustard. Add salt and pepper to taste.
Place each skewer on the grill and cook for approximately two minutes. Turn and cook for another two minutes. Brush each kabob with the glaze mixture while still on the grill. Turn again and add more glaze, making sure not to burn. Continue grilling for another five minutes or until the vegetables are tender and golden brown.
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