Name: Fundog Hotdog Kabobs recipe
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

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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

Nutrition Info

441.7 calories carbohydrate: 21.9 g cholesterol: 59.4 mg fat: 33.5 g fiber: 2.4 g protein: 14.1 g saturatedFat: 13.2 g servingSize: - sodium: 1555.9 mg sugar: 14.6 g transFat: : - unsaturatedFat: : -

Directions

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.

Recipe Yield

4 servings

Recipe Note

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.

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