Spicy Bloody Mary Kabobs
June 01, 2021
Grilled kabobs are must make during the summer months. They're simple, fresh, and oh so flavorful. However, we can promise you have never had kabobs like these before! Fun, tangy, zingy, and fiery, our Spicy Bloody Mary Kabobs feature Charcutnuvo's delicious, all-natural sausages, fresh veggies, our citrusy Bloody Mary Rimming Spice and an unexpected twist: fried pickles. Serve them up at your summer cookouts or as a garnish on your Bloody Mary bar. Trust us, your guests will be impressed.
For the fried pickles:
For the kabobs:
1 jar of The Real Dill Jalapeño Honey Dills
- 4 cups vegetable oil
- 2 cups flour
- 2 tbsp dry ranch dressing mix
- 5 eggs
- 4 cups panko bread crumbs
- 1 cup ranch dressing for dipping
Wash and dry all veggies, then chop the yellow pepper and red onion into bite sized pieces. Add pepper, onion, and tomatoes into a medium bowl and season with The Real Dill Bloody Mary Rimming Spice. Mix well and set aside.
Next, let's fry the pickles! Remove the spears from your Jalapeño Honey Dills jar and set on a paper towel. Transfer to a cutting board, and slice into thirds.
Heat vegetable oil in a large skillet to 375 F. In a large bowl, mix flour and ranch dressing mix. In a medium bowl, beat 5 eggs. In another large bowl, place panko bread crumbs.
Roll each pickle spear third into the four, then dip into the egg mixture. Roll into the flour once more, then dip into the egg once more, then roll into the panko bread crumbs. Do this with each pickle sear third and set aside.
Fry each pickle spear in hot oil for 2-3 minutes or until golden brown. Remove from oil with tongs or a slotted spoon, and place on a cooling rack. Once all pickles are fried, let’s build the kabobs!
Thread the seasoned veggies, Charcutnuvo Wild Boar Sausages, Smoked Jalapeno Cheddar Brats, and The Real Dill fried pickles onto your skewers, rotating each how you like.
Preheat grill to medium heat, then grill kabobs for 2-3 minutes on each side.
Place on cooling rack and garnish with chopped parsley. Serve with ranch dressing for dipping the fried pickles and enjoy!