Rethink your hot dogs and hamburgers this Independence Day and celebrate with veggie skewers on the grill. Featuring Smithfield Traditional Lager Bratwurst.
It’s not the 4th of July without getting our grill on!
Today we are rethinking the classic 4th of July hotdogs with veggie and sausage kabobs made with Smithfield’s Yuengling Bratwursts.
Typically when we think of hotdogs or sausages we enjoy them on a bun with toppings.
I encourage you to get a little more creative and make it your own.
Kabobs are one of those foods that we associate with summer because they involve the grill and colorful summer veggies like zucchini and red peppers. They encourage us to get creative and get those veggies in!
These are made with bratwursts for protein, which are made with Real Yuengling Lagar and Smithfield Premium Pork. Then I’ve just added sliced zucchini, onion and pepper. Toss them in avocado oil, a little lemon juice and seasonings of choice before putting them on skewers and throwing on the grill.
Easy to make, and easy to serve!
Tune in this Friday to ABC’s Lowcountry Live for more Fourth of July meal ideas – I am covering apps, entrees, desserts and festive drinks!
And don’t forget to share your creations with me on Instagram! 
- 4 Smithfield Yuengling Bratwursts
- 1 large zucchini
- 2 red peppers
- 1 red onion
- 1/2 cup avocado oil
- 2 tbsp lemon juice
- Salt and pepper to taste
- Trim off ends of zucchini, halve lengthwise, and cut into 3/4-inch slices.
- Cut red onion into 1-inch cubes and separate into 3-layer segments.
- Remove stem and deseed peppers. Cut into 1-inch squares.
- Slice Smithfield Yuengling Bratwursts into 1-inch pieces.
- In a large bowl, whisk together avocado oil, lemon juice, salt and pepper.
- Add vegetables and Smithfield Yuengling Bratwursts slices to the bowl to marinate and soak.
- Skewer vegetables and Smithfield Yuengling Bratwursts, alternating between each.
- Preheat grill.
- Add skewers to the grill for 5-8 minutes, turning regularly.
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This recipe was sponsored by Smithfield.
