Frank-Kebabs
Yield
6 servingsPrep
20 minCook
15 minReady
35 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | medium |
green bell peppers
cut into 12 squares |
|
| 1 | cup |
water
boiling |
|
| ½ | each |
onions
cut into 6 wedges |
|
| 12 | Cherry |
tomatoes
stemmed |
*
|
| 1 | pound |
potatoes, canned
drained |
* |
| 6 | each |
frankfurters (hot dogs)
2 ounces, cut in thirds |
*
|
| ½ | cup |
barbecue sauce
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 0.5 | medium |
green bell peppers
cut into 12 squares |
|
| 237 | ml |
water
boiling |
|
| 0.5 | each |
onions
cut into 6 wedges |
|
| 12 | Cherry |
tomatoes
stemmed |
*
|
| 453.6 | g |
potatoes, canned
drained |
* |
| 6 | each |
frankfurters (hot dogs)
2 ounces, cut in thirds |
*
|
| 118 | ml |
barbecue sauce
|
|
Directions
Cook green pepper squares in boiling water for 3 minutes.
Thread vegetables and franks onto six 12-inch skewers.
Brush with barbecue sauce.
Broil, occasionally basting with sauce, until browned. Turn and repeat for the other side
