Autumn Kabobs

I love grilling in the fall because it’s not too hot to hang around outside, and not too cold yet that you need to wear mittens while wielding tongs. Although today it was in the 80’s so I guess this doesn’t matter anyway, does it?

autumn kabobs

The point is, October heatwave notwithstanding, the produce has turned decidedly autumnal. But I wanted to grill…and isn’t that normally a thing for summer? Peppers and squash and eggplant and such?

No matter! I’m a grown woman and I’ll grill what I want to! I happen to love roasted Brussels sprouts, so I figured they’re a great candidate for grilling. Imagine that — I was right!

maple-lemon glaze

Brussels sprouts, halved. Apples cut into large chunks. And a few chicken breasts. Tuck in a few sage leaves and baste with a quick maple-lemon glaze to seal in the flavors, provide a touch of sweetness, and invite some char. This meal was quick and easy, though I’d imagine if you thought ahead to marinate the chicken in the glaze for an hour our so, it’d be even more delicious.

Autumn Kabobs with Maple-Lemon Glaze

Serves three. Takes less than an hour start to finish. I prefer to use metal skewers because the sprouts can be a little tough to get through. Serve with rice, quinoa, cous cous or whatever carb suites your fancy.
  • 2 chicken breasts, cut into 2-inch cubes
  • 2-3 apples, cut into 1-inch chunks
  • About 20 Brussels sprouts, halved longways
  • About 30 sage leaves

For the glaze:

  • 1/4 cup olive oil
  • 1/4 cup maple syrup
  • juice of 2 lemons
  • 1 tsp dijon mustard
  • salt and pepper
  1. Whisk all the glaze ingredients together. If you have the time, marinate the chicken in it for an hour or so.
  2. Preheat your grill to medium-medium high, about 400 degrees.
  3. Thread the skewers: A sprout half, a piece of chicken, a sage leaf (fold the larger ones in half so they don’t catch on fire), an apple piece. Repeat, ending the skewer with a Brussels sprout. Baste all sides of the skewers with the glaze.
  4. Place skewers on grill, close lid and let cook for about five minutes. Turn over, cook another 3 minutes. Brush top sides liberally with another layer of glaze, flip and let cook for about a minute. While that side cooks, brush second side with glaze, flip, cook another minute. Remove from grill.
  5. Transfer to a large bowl and serve!
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2 comments

  1. Looks delicious! I’ve been loving your blogs so much I almost don’t want you to go back to work. (Just kidding, Congress! Get to it!)

  2. […] I happen to love these teeny tiny adorable cabbages, and I know a lot of other people do too. Even Scott, who only […]

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