My Reuben Skewers are a fun Brussels Sprouts Appetizer that add a new spin on traditional Corned Beef and Cabbage. Roasted Sprouts make great buns, sandwiching delicious corned beef and sauerkraut. Eat them plain or dip them in a homemade 1000 island dressing!
It’s that time of year when everyone starts cramming corned beef and cabbage in their mouths with reckless abandon. Big pots of boiled cabbage accompanied with perfectly brined beef accompanied by an ice cold beer.
If you like your corned beef and cabbage in a more portable package, you probably prefer a Reuben sandwich!
My husband loves a Reuben Sandwich with all the corned beef piled high with Russian dressing, sauerkraut, and Swiss cheese between two slices of grilled Rye bread. What’s not to like about that?
Even though the Reuben sandwich is portable, it tends to be a little messy and hard to handle. In trying to make the Reuben a little less messy, and gluten-free for those watching their carbs, my Reuben Skewers were born.
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REUBEN SKEWERS ARE A REUBEN REINVENTED
My skewers may not have all the ingredients in a traditional Reuben sandwich, like the Rye bread and Swiss cheese, but they are just as tasty! I simplified the process by buying my corned beef already corny and cooked.
While shopping I grabbed a package of that tart and briny sauerkraut and enough Brussels sprouts to make all the skewers or “sliders” as I am calling them for this post.
Don’t you just love an easy appetizer that you can make semi-homemade and look like a champ? They look like mini reuben sliders that are gluten free!
HOW TO COOK BRUSSEL SPROUTS IN THE OVEN
Because the corned beef and the sauerkraut is already prepared all you need to do is prep and roast the Brussels sprouts and mix up your dipping sauce.
Trim the end of the sprouts, peel away any “bad” leaves, and half them through the core so the leaves stay together. Toss with a little olive oil and sprinkle with salt and pepper to your liking.
A quick roast in the oven and they are tender and delicious.
HOW LONG TO ROAST BRUSSEL SPROUTS
You can quickly cook the fresh Brussel sprouts by roasting them in the oven instead of using frozen or canned ones.
I like to cook mine until they turn bright green and start to brown round the edges.
You don’t want to undercook them as they will be too hard to skewer and if you overcook them, they will fall apart when you assemble the skewers. Crisp tender takes between 10-20 minutes at 375F.
Let them cool slightly before assembling the skewers or you will burn your hand. When ready to serve the Reuben skewers, place a little of the sauerkraut in a piece of corned beef and roll it up nice and tight.
Place it between two halves of your roasted Brussels sprouts to “sandwich” the corned beef and sauerkraut making mini sliders but without the buns! Serve with a Russian dressing or a homemade 1000 Island Dressing.
Don’t be afraid to plate these cute reuben appetizers in a smear of the dressing or just place it all in a bowl for dipping!
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These Reuben Skewers will be the hit of your St. Patricks Day party or any other occasion when you need cool food on skewers or you are in the mood to be corny!
MORE EASY APPETIZERS
- Reuben Deviled Eggs
- Brussels Sprouts with Bacon
- Reuben Meatballs
- Air Fryer Brussels Sprouts
- Reuben Sauce
- Pickled Brussels Sprouts (Frog Balls)
- Reuben Pinwheels
Corned Beef and Sprouts Sliders
My Reuben Skewers are a new take on the traditional Corned Beef and Cabbage. Roasted Sprouts make great buns, sandwiching delicious corned beef and sauerkraut.
- 10 medium/large Brussels sprouts (trimmed and halved)
- 5 slices corned beef
- 1/2 cup sauerkraut
- 2 tablespoons olive oil
homemade 1000 island dressing
- 1/2 cup mayonnaise
- 2 tablespoons ketchup
- 3 tablespoons dill pickle relish
- 2 teaspoons finely minced onion
- 1 teaspoon vinegar
- 2 dashes Tabasco
Roast the sprouts
- Preheat oven to 400F.
- Brush the Brussels sprouts with olive oil.
- Roast on a baking sheet for 10 minutes or until sprouts tender and starting to crisp.
- Remove when done to your liking.
Assemble the Reuben Skewers
- Cut the corned beef slices in half.
- Place a tablespoon of sauerkraut on the end of a slice of corned beef.
- Roll up.
- Skewer one half of a sprout, add on the corned beef roll up, and cap with the other sprout half.
- Continue with remaining sprouts, corned beef, and sauerkraut.
Mix the 1000 island dressing
- Combine the mayonnaise, ketchup, relish, onion, vinegar, and hot sauce.
- Serve the skewers with the dressing and enjoy!
*If you like this recipe, please leave me a comment and rate it with some stars. Thank you!
Nutrition Information:Yield: 5 Serving Size: 2 skewers
Amount Per Serving: Calories: 438Total Fat: 38gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 27gCholesterol: 93mgSodium: 1354mgCarbohydrates: 6gFiber: 2gSugar: 3gProtein: 17g
This nutrition information was generated via a third party, Nutritionix, and can not be held liable for any discrepancies in the information provided.
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Wednesday 29th of April 2020
[…] Rueben Skewers – I love everything about these tasty skewers! Think mini sliders without the bun and the sauce is over-the-top delicious! […]
Monday 20th of August 2018
These skewers look great for the barbecue, thank you for sharing
Thursday 29th of March 2018
This blog is so nice to me. I will continue to come here again and again. Visit my link as well. Good luck
Tuesday 20th of March 2018
I made this for my husband becasue we had a ton of corned beef leftover and his absolute favorite veggie is Brussels sprouts. Can I tell you he ate the entire recipe? EVERY, SINGLE one of them! Needless to day I will be making them again for him as I love that they fit his low carb diet!
Wednesday 21st of March 2018
I'm so glad he liked them!!