Glazed Frank Kabobs Food

GLAZED FRANK KABOBS

Glazed Frank Kabobs image

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.

Provided by Hebrew Nationalreg

Categories Corn

Time 40m

Yield 1 kabob each, 4 serving(s)

Number Of Ingredients 9

Ingredients

PAM? Grilling cooking spray
1/2 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

Steps:

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.
Thread franks and vegetables alternately on 4 metal or heavy wooden skewers.
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.

Nutrition Facts : Calories 140.8, Fat 0.9, SaturatedFat 0.2, Sodium 469.9, Carbohydrate 31.2, Fiber 4.5, Sugar 19.5, Protein 3.3

PLUM-GLAZED PORK KABOBS

Plum-Glazed Pork Kabobs image

Get out there and fire up the grill for pork kabobs, a tasty alternative to chicken and beef. These sweet and gingery beauties make dinnertime happy. -Tonya Burkhard, Palm Coast, Florida

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

1/3 cup plum jam
2 tablespoons reduced-sodium soy sauce
1 garlic clove, minced
1/2 teaspoon ground ginger
1 medium sweet red pepper
1 medium green pepper
1 small red onion
2 pork tenderloins (3/4 pound each)

Steps:

For glaze, in a small bowl, mix jam, soy sauce, garlic and ginger. Cut vegetables and pork into 1-in. pieces. On six metal or soaked wooden skewers, alternately thread pork and vegetables., On a lightly greased grill rack, grill kabobs, covered, over medium heat 12-15 minutes or until pork is tender, turning occasionally and brushing with 1/4 cup glaze during the last 5 minutes. Brush with remaining glaze before serving.

Nutrition Facts : Calories 196 calories, Fat 4g fat (1g saturated fat), Cholesterol 64mg cholesterol, Sodium 239mg sodium, Carbohydrate 15g carbohydrate (12g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges

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Spray cold grate of outdoor grill with grilling spray. Prepare grill for medium heat. Stir together chili sauce, brown sugar and mustard in small bowl until blended. Set aside.
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