BrunchBQ Kabobs

Brunch Kabobs on a tiny grill - Breakfast sausage, potatoes, red bell pepper, and cherry tomatoes 

Rooftop grilling is one of my favorite things about summer in the city.  A tarred roof is like paradise on a breezy June day.  Since the plan for this BBQ was to start the party early, BBQing brunch food seemed like a novel idea.

With rooftop cooking, any food prep needs to be done ahead of time in order to avoid running up and down to the kitchen.  I also wanted some easy finger food for folks to eat.  Enter the kabob – the perfect make-ahead, fun food on a stick.

Kabob Ingredients

1 package breakfast sausages

2 russet potatoes

1 package cherry tomatoes

1 red bell pepper

Marinade Ingredients

2 TBS Worcestershire sauce

2 TBS soy sauce

2 TBS hot sauce of your choosing

6 TBS cider vinegar

2 TBS olive oil

1 tsp garlic powder

salt and pepper to taste

The ingredients that I selected were to play off home fries a bit with the tomato and pepper.  You could certainly add onion or any other veggies as well to the mix.  I made a few vegetarian ones as well in case any of our veggie friends showed up.

These were easy to pull together the night before and I highly recommend doing it this way to avoid scrambling in the morning.  The marinade will also have some time to soak in.

You may also want to soak your skewers in water if they’re wooden in order to prevent them burning on the grill.

Chop the potatoes into ¼ inch thick slices then quarter the slices.  It’s important to keep the potatoes thin so that they cook through on the grill.   Drop them into a bowl of salted water. 

Thread the veggies onto the skewers along with one breakfast sausage per skewer.  I tried to alternate the potato slices between other veggies so they would cook more evenly and not be squished together.

Store the kabobs in a baking dish with a rim.

Mix the marinade ingredients together in a bowl and drizzle over the kabobs and cover with plastic wrap to store in the fridge. The vinegar prevented the potatoes from getting discolored.

On a medium hot grill, these cooked for around 10 minutes, flipping and rotating spots on the grill to avoid burning.

Breakfast on a stick

Eggs can also be made on a roof - word!