Halfway Decent Hot Dog Kebabs
This article has not been rated yet.
4 to 5 servings
OK, just for the sake of peaceful coexistence, let's pretend that hot dogs are simply another type of meat. Like chicken, for instance. Only different. So why not turn them into kebabs?
- 1 398-mL can pineapple chunks , drained, but juice reserved
- 2 tbsp soy sauce , (low-sodium is fine)
- 2 tbsp brown sugar
- 1 tbsp cider vinegar , (or white vinegar, if you prefer)
- 6 hot dogs , cut into 1-in. chunks
- 1 green or red sweet pepper , cut into 1-in. squares
- Before you start doing anything else, soak 8 to 10 medium-length bamboo skewers in a pan of warm water for at least 15 minutes. This will prevent them from incinerating when you grill the kebabs.
- In a small bowl, stir together the reserved pineapple juice, soy sauce, brown sugar and vinegar. Set aside.
- Now, find a child. Working with one skewer at a time, have him string the hot dog chunks alternately with the pineapple chunks and pepper squares. As each skewer is filled, have him arrange them on a plate. Don’t interfere. If he decides to skewer all the hot dog chunks on one stick, so be it.
- If you’re brave, grill the kebabs on the barbecue over medium heat, basting with the pineapple-soy mixture, until heated through and lightly browned. Turn over to cook both sides evenly. If you prefer, you can, instead, arrange the kebabs on a baking sheet and broil in the oven.