Yields 12 Kabobs
Ingredients
For the fried pickles:
1 jar of The Real Dill Jalapeno Honey Pickles
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
For the kabobs:
1 package of Charcutnuvo Smoked Bison and Pork Jalapeno Cheddar Brats | sliced into 1 – ½ inch pieces
1 package of Charcutnuvo Wild Boar Sausages | sliced into 1 – ½ inch pieces
1 yellow bell pepper | chopped into bite sized pieces
1 red onion | chopped into bite sized pieces
1 cup cherry tomatoes
2 tbsp The Real Dill Bloody Mary Rimming Spice | add more or less to taste
2 cups fried pickles
¼ cup roughly chopped parsley
–INSTRUCTIONS
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 Real Dill pickle spears from their 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!