• Preparation
    10 minutes
  • Cook Time
    20 minutes
  • Serves
  • Difficulty

Behind the Recipe

Just Add Lederhosen

Oktoberfest has always sounded like heaven to me. A month-long festival where people from all over the world come together to eat, drink, and wear awesome clothes? Sign me up. Only thing is, a round-trip flight to Munich in September isn’t exactly cheap. So I got to thinking… How might I bring a taste of Oktoberfest to me? Enter Grilled Oktoberfest Kabobs.

These tasty euro-style kabobs have exactly what you want in a fall cookout: kielbasa, onions, and potatoes coated with maple-beer sauce and stacked on a skewer. Even though Grilled Oktoberfest Kabobs may not be the authentic sausage or schnitzel you’d find at a true German festival, man do they pair well with an ice cold märzen. Prost!



  • 1 packet kielbasa (12 oz.)
  • 12 mini potatoes trimmed
  • 1 yellow onion, quartered
  • ½ cup pure maple syrup
  • 1 cup dark beer 
  • ½ tsp. salt
  • Chopped parsley
  • Freshly cracked pepper


  1. Prep kabobs by cutting kielbasa into even 1-inch slices.
  2. Cut halfway through each mini potato several times to create that signature hasselback look.
  3. Quarter yellow onion and separate layers into bite-sized pieces.
  4. Guide kielbasa slices, mini potatoes, and onion pieces onto skewers, alternating ingredients.
  5. Whisk together maple syrup, salt, and dark beer. Surely, you can find a use for the rest of that beer you cracked open.
  6. Drizzle half of your maple-beer sauce over skewers and keep the other half handy. It’s grill time!

Cooking Instructions

  1. 1

    Set up your Nexgrill for medium, direct heat. About 350 degrees.

  2. 2

    Place your kabobs directly on the cooking surface and grill for 8-10 minutes, occasionally basting with maple-beer sauce.

  3. 3

    After 10 minutes, turn kabobs and brush with more maple-beer sauce.

  4. 4

    Grill kabobs another 10 minutes or so, turning and brushing occasionally until kielbasa is heated through and potatoes and onion are crisp.

  5. 5

    Plate your kabobs, garnish with parsley and pepper, and serve with grainy mustard if that’s your style. Jawohl!

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