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“Beef franks, corn, red onion, and bell peppers are skewered and brushed with a chili-mustard sauce. These colorful kabobs may be assembled ahead of time, packed on ice, and taken to the park or beach to barbecue. For hickory flavor, soak 2 cups hickory chips in water, drain, and place over hot coals before grilling kabobs. Substitute frozen corn thawed for fresh corn-on-the-cob.”
READY IN:
40mins
SERVES:
4
YIELD:
1 kabob each
UNITS:
US

Ingredients Nutrition

  • PAM? Grilling cooking spray
  • 12 cup chili sauce
  • 3 tablespoons brown sugar
  • 2 tablespoons Hebrew National® deli mustard
  • 1 (16 ounce) package Hebrew National® 1/4-lb dinner franks, cut into 16 (1-1/2-inch)
  • 1 small red onion, cut into 1/2-inch wedges
  • 1 medium red bell pepper, cut into 1-inch pieces
  • 1 medium green bell pepper, cut into 1-inch pieces
  • 2 medium ears of corn, shucked, cut into 1-inch-thick slices

Directions

  1. Spray cold grate of outdoor grill with grilling spray. Prepare grill for medium heat. Combine chili sauce, brown sugar, and mustard in small bowl until blended. Set aside.
  2. Thread franks and vegetables alternately on 4 metal or heavy wooden skewers.
  3. Place kabobs on grill. Brush with half of the sauce; grill 5 minutes. Turn kabobs; brush with remaining sauce. Grill 5 minutes, or until vegetables are tender and franks are hot.

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