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| Fundog Hotdog Kabobs |
"This recipe started out as a fun conversation at work but it turned out to be a big hit at the BBQ. Garnish with mustard. Serve with Frank's® Kraut."
Ingredients :
- 1 package skewers
- 1 (16 ounce) package hot dogs, cut into bite-size pieces
- 1 red bell pepper, cut into bite-size pieces
- 1 green bell pepper, cut into bite-size pieces
- 12 pearl onions
- 1 (8 ounce) can pineapple chunks, drained
- 12 grape tomatoes
- 12 miniature dill pickles
Instructions :
| Prep : 15M | Cook : 4M | Ready in : 1H |
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- Soak skewers in a bowl of water for about 30 minutes; drain.
- Preheat an outdoor grill for low heat and lightly oil the grate.
- Thread hot dog pieces, red bell pepper pieces, green bell pepper pieces, onions, pineapple chunks, grape tomatoes, and dill pickles onto the skewers.
- Grill kabobs on the preheated grill, turning frequently, until lightly browned, about 15 minutes.
Notes :
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