Frank-Kebabs

These hot dog kebabs are the kind of weeknight dinner that gets kids excited about eating their vegetables. Frankfurters cut into thirds go onto skewers with cherry tomatoes, green pepper squares, onion wedges, and canned potatoes, then everything gets brushed with barbecue sauce and broiled until sticky and charred.

Blanching the green pepper squares in boiling water for three minutes before threading them is a smart move. Raw bell pepper on a skewer stays hard and crunchy while the franks are already done. That quick blanch softens them just enough so everything on the skewer finishes at the same time.

Canned potatoes are the time-saver here. They’re already cooked through, so they just need to heat up and pick up some char from the broiler. No waiting for raw potatoes to cook on a skewer, which would take far longer than the franks need.

Kitchen Tips

• Baste with barbecue sauce on both sides while broiling. The sugar in the sauce caramelizes under the broiler and creates a glossy, sticky glaze that pulls the whole skewer together.
• Leave a little space between items on the skewer so heat can reach all sides. Packed-tight kebabs steam instead of browning.
• Watch the cherry tomatoes closely. They burst and fall off the skewer quickly under high heat. Position them between sturdier items to keep them in place.

Variations

• Use turkey or chicken franks for a lighter version with less fat.
• Swap barbecue sauce for a honey mustard glaze for a tangier, sweeter coating.
• Add pineapple chunks between the franks for a sweet-and-savory Hawaiian twist.