Tuesday, June 24, 2014

Tasty Tuesday - Chicken & Brat Kabobs

Welcome to Tasty Tuesday. 

I have never in my life used a BBQ before. I've eaten plenty of yums
straight off the BBQ, I've ordered somethings at restaurants that have 
the word "BBQ" in it, I've been invited & attended BBQ's as events. 
But never have a used a BBQ in all of my life.

So in an effort to participate in being a human, I thought I ought to try.
And so the idea of Kabob's entered my head and whisked me away to drool land,
where we all lived happily and carnivorously ever after... Care to Join?

Here's what I did!

Disclaimer: I did mine in a different marinading order and think the way
I typed it below is better than what I did... 
Thus a lil difference in photos and directions.

8 Chicken Tenderloins

5 Beer Brats

2 Large Green Peppers
(add more colors if you'd like)

1 Large Onion

1-2 bottles Teriyaki marinade 

Note: Need long skewers

Let's start at the very beginning. A very good place to start.

No really, when you wake up at the beginning 
of the morning, get the Brats on to boil.
You don't need to cook them 100% but at least 50% cooked.
While they're boiling, get the Veggies washed and cut. 
Cut them in large pieces about 1x1 inch at the smallest. 
(I think mine where closer to 2x2 inches)
This is especially important for the onion, seeing as how we're all
used to dicing or thin-slicing for those lil cry-babies.
When the veggies are cut and the brats is cooked to your liking,
Get your raw tenderloins and brats on the cutting board and cut them up.
Same thing, cut that meet to about 2 x 2 inches.
(not an exact science friends, just don't make them tiny)
Now that everything is cut (including any additional veggies you want)
Put it all in a gallon freezer zip lock bag and pour in 1-2 bottle of the
Teriyaki marinade. (this is your preference)
I might even suggest you put your chicken in a separate bag to 
marinade and combine it all when you skewer it later.

Let that sit in the refrigerator all the live long day, 
while you go about frolicking in field, picking daisies 
and any other major priorities you have to get through. 

About an hour before you want to eat, take that bag of goodies out
and start skewering it. I'm pretty sure I just did a healthy rotation
of all 4 things over and over and over again. 
But hey, you can live on the edge and put two peppers together if you wanted to.

When you're all skewered up, take it out and light up the BBQ.
(or as I did, have someone light up the BBQ... Maybe I still haven't used a BBQ?)
Lay out your Kabobs and cook until meat is finished.

I went ahead and sliced a baguette up with butter and garlic powder,
wrapped it in foil and put it on the BBQ too. Carbs people, I love 'em!


Psalm 68:19-20
Praise be to the Lord, to God our Savior,
who daily bears our burdens.
Our God is a God who saves;
from the Sovereign Lord comes escape from death.


  1. This looks like an easy breezy recipe which will taste delicious every time! i love sausage and peppers

    Happy Medley

    1. Totally! I was so pumped about how easy this was!

  2. Yum! Looks so good! We just got a grill so I'll have to try this out sometime.
    Jeans and a Teacup

    1. Thanks Jessica! let me know how it turns out!


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