Grilled Asparagus Kebabs With Chutney And Tomato Salad

Grilling season is nearly upon us, so it's time to dust off the grill and break out the apron! This summer, why don't you take a break from the usual hot dogs & hamburgers? Instead, upgrade your BBQ experience with sausage & asparagus kebabs, equal parts savory and juicy. Serve the kebabs with the perfect dipping sauce: a sweet & spicy strawberry chutney that you can whip up right on the grill! Round the whole meal out with a grilled tomato & ciabatta salad, tossed with fresh basil and balsamic dressing. Now that just screams summer! 

Yield: 4–6 servings
Prep Time: 15 minutes
Cooking Time: 45 minutes
Difficulty Level: Moderate

You'll Need:

For 8 asparagus & sausage kebabs:

  • 4 bratwurst
  • 8 asparagus spears
  • 4 kielbasa
  • 1 tbsp cooking oil

For the grilled tomato & ciabatta salad:

  • 1 loaf of ciabatta
  • 1¼ lbs cocktail tomatoes
  • 1 bunch of fresh basil
  • 1 red onion, cut into rings
  • 4-6 tbsp olive oil
  • 4 tbsp balsamic glaze
  • salt & pepper

For the sweet & spicy strawberry chutney:

  • 1 lb fresh strawberries
  • 2 tbsp cane sugar
  • 1 onion, diced
  • ½ red chili pepper, finely chopped
  • 2 tsp mustard seeds
  • 2 bay leaves
  • 3 tbsp white wine
  • 3 tbsp red wine vinegar
  • 1 tsp paprika
  • 1 tsp cinnamon
  • 1 tsp ground coriander
  • ½ tsp turmeric
  • 1 tsp salt
  • 1 tsp pepper
  • ¼ cup water

Here's How:

1. For the sweet & spicy strawberry chutney, spear the strawberries on bamboo skewers and place onto the grill, lightly roasting them on all sides. In a cast-iron pan, caramelize the cane sugar. Add the diced onion and roast for a few minutes, then add the chopped red chili pepper, water, red wine vinegar, and white wine. Add the rest of the ingredients and allow the mixture to reduce by half. Remove the grilled strawberries from the skewers and crush them into the mixture. Allow to simmer for roughly 30 minutes, regularly stirring.

2. For the grilled tomato & ciabatta salad, chop the loaf of ciabatta into chunks roughly the size of the tomatoes. Skewer the ciabatta chunks and cocktail tomatoes, then pop them on the grill until lightly charred. Remove from the skewers into a large salad bowl with the fresh basil and red onion rings. Combine the olive oil, balsamic glaze, salt & pepper in a jar. Seal the jar tightly and shake vigorously until well combined, then pour over the salad and toss until evenly dressed. 

3. Arrange half of the asparagus spears and sausages in a row on the cutting board, alternating between the meat and asparagus. Spear them with 4 evenly-spaced skewers and cut them apart. Repeat with the remaining sausage and asparagus, so that you end up with 8 kebabs. 

4. Brush the kebabs with a bit of cooking oil to prevent them from sticking to the grill. Cook the kebabs for about 5 minutes on each side. Serve the sausage & asparagus kebabs right off the grill with a delicious side of refreshing tomato & ciabatta salad. Don't forget to drizzle some sweet & spicy strawberry chutney on top of the kebabs for a flavor explosion!

These asparagus & sausage skewers are perfectly paired with homemade chutney and a well-seasoned salad. As soon as this meal makes its way into your mouth, you'll already be wondering when the next grill party is! 


Also hefty