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    Turkey Kabobs with Brown Mustard Glaze Skip to Content

    Turkey Kabobs with Brown Mustard Glaze

    Remember that delicious table spread I had going on yesterday? Click back to it if you need to jog your memory.

    So one of the turkey dishes that we served were these amazing Mustard Turkey Kabobs.

    Turkey Kabobs - yum!

    (And if you’re wondering, I’ve found that both spellings – kabob and kebab – are correct. So I’m going with kabob because it feels more natural.

    Back to my life. My parents really tried to make me like kabobs when I was a kid. I always assembled my own, and I’d put chicken and pineapple on it. And that was it. No onions, no peppers, no zucchini. Just meat and pineapple.

    When I got a package of Honeysuckle White turkey bratwursts, I thought, I might as well try something new.

    These kabobs have turkey brats, potatoes and red onion

    So we whipped up these mustard turkey kabobs. Um…yum!

    Yield:

    Turkey Kabobs with Mustard Glaze

    Turkey Kabobs with Mustard Glaze

    Ingredients

    • 1 TBSP Brown Mustard
    • 4 tsp apple cider vinegar
    • 4 tsp olive oil
    • 2 tsp honey
    • 4 Honeysuckle White Turkey Bratwursts
    • 1 lb small red potatoes, boiled until soft and quartered
    • 1 medium red onion, cut into 1 ¼” squares
    • 8 skewers, soaked in water

    Instructions

    1. Combine mustard, vinegar, olive oil and honey in a bowl and mix until smooth. Set aside 1/3 sauce for basting.
    2. Place sausages in a pot and cover with water. Bring to boil and gently simmer for 10 minutes.
    3. When cool enough to handle, cut each sausage into equal sized chunks.
    4. Toss potatoes, onions, and sausages into the mustard glaze. Mix until everything is well coated.
    5. Thread potatoes, onions and brats onto skewers.
    6. Place skewers on a grill or pan over medium high heat. Brush with reserved mustard mixture.
    7. Grill and turn until sausages are completely cooked and internal temp is 165* F.

    The thing to remember is that the brats need to be precooked. Otherwise your potatoes will be mush by the time the brat is done cooking.

    Turkey kabobs on the grill

    There is something about these kabobs. The onions become almost sweet. The potatoes give it the right amount of earthy flavor.

    Honyesuckle White Turkey

     

    And the turkey brats? Boy. I can’t even tell you. If I’d known about these as a kid, I probably would have made a kabob of only turkey chunks.

    Turkey kabobs with a tangy brown mustard glaze

    For reals.

    Yum!

    Tomorrow I’ll tell you all about that delicious potato salad. Oh man. You won’t want to miss it.

    In the meantime, looking for something to do this summer? You know, besides grilling. 😉 Here is our list of 21 great things to do this summer!

    Feta Basil Turkey Burger
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    Maura

    Wednesday 20th of April 2016

    YUUUUUUMMMY

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