Wiener Kabobs Food

THE BEST SHISH KEBABS

Steps:

• Soak the skewers in water for at least 15 minutes and up to overnight. Pat them dry and spray lightly with nonstick cooking spray.
• Whisk the vinegar, scallions, Dijon, garlic, sugar, Italian seasoning, red pepper flakes, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl or large liquid measuring cup. Whisking constantly, slowly drizzle in the olive oil until emulsified.
• Put the beef pieces, bell peppers, onions and zucchini in a large resealable plastic bag. Reserve 1/4 cup marinade and pour the rest into the bag and seal. Toss the bag so the meat and vegetables are well coated. Marinate in the refrigerator for 2 hours and up to overnight.
• Prepare a grill for medium-high heat.
• Thread the meat and vegetables onto a skewer in the following order: beef, zucchini, red pepper, yellow pepper and onion. Repeat the threading three more times, ending with a piece of beef (there should be 5 pieces of beef and 4 pieces of each vegetable on the skewer). Repeat with the remaining skewers and ingredients.
• Sprinkle the kebabs with 1/2 teaspoon salt and a few grinds of pepper. Grill at an angle, uncovered, until deep char marks form and the vegetables start to soften, 5 to 6 minutes. Flip the skewers and continue cooking until the beef has reached an internal temperature of 125 degrees F when measured with an instant-read thermometer, about 5 minutes.
• Remove from the grill and brush the kebabs with the reserved 1/4 cup marinade. Let rest for 5 minutes before serving.

HOT DOG KEBABS

Steps:

• Combine reserved pineapple juice, soy sauce, brown sugar and vinegar.
• Set aside.
• Arrange hot dog pieces and pineapple chunks on toothpicks (or skewers, if using broiler or grill).
• Place kebabs into microwaveable dish.
• Coat with sauce.
• Microwave on HIGH for 1 1/2 minutes.
• Turn.
• Cook an additional 1 1/2 minutes.
• If using grill or broiler, place skewers on rack over medium heat, baste with sauce while cooking.

WIENER KABOBS

Steps:

• Place one wiener, one pineapple chunk, one olive and one cheese cube on each pick or skewer. Repeat until ingredients are used up. Arrange picks on a serving plate and cover with plastic wrap. Keep chilled until ready to serve.