From the kitchen of Chef Andre Rush
Mini Frank Kebabs with Foil Franks and Potatoes
Total time: 40 minutes |
Servings: 4
Total time: 40 minutes
Servings: 4
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Mini Frank Kebabs with Foil Franks and Potatoes Recipe
Celebrate National Armed Forces Day with Chef Andre Rush’s Mini Frank Kebabs with Foil Franks and Potatoes recipe, a crowd favorite that is perfect for summer parties and gatherings. With his passion for cooking and his unique perspective as a military veteran, Chef Rush continues to inspire and delight food enthusiasts with his delicious recipes and culinary expertise.
Ingredients
Instructions
- 1
Mini Frank Kebabs:
- 2
Grill the hot dogs on high heat for approximately 5 minutes or on a large skillet set to medium heat for about 6-7 minutes, until desired char is achieved. Let them rest for 5 minutes to cool.
- 3
Slice the hot dogs into 3/4-inch slices, discarding the ends, and set aside.
- 4
Cut the fresh bell peppers into 1/2-inch slices and set aside.
- 5
Center one cube of pineapple on each toothpick, then add a hot dog slice to each side.
- 6
Add a slice of red, green, or orange bell pepper to each side, alternating colors as desired. Set aside.
- 7
Assemble the kebabs on a platter with the pineapple-pepper frank kebabs and serve.
- 8
Pickle & Cheese Frank Kebabs:
- 9
Cut the remaining hot dog rounds in half to create half-moon slices and set aside.
- 10
Center one cube of cheddar cheese on each toothpick, then add a pickle slice to each side.
- 11
Add one halved hot dog slice, face up, to each end of the toothpick.
- 12
Assemble on a platter with the pineapple-pepper frank kebabs and serve.
- 13
Foil Franks & Potatoes:
- 14
Grill the hot dogs on high heat for approximately 5 minutes or on a large skillet set to medium heat for about 6-7 minutes, until desired char is achieved. Allow them to cool.
- 15
Once cooled, cut the hot dogs into 1/2-inch slices and combine them in a large bowl with quartered potatoes, chopped onion, olive oil, parsley, garlic powder, oregano, kosher salt, and fresh ground pepper.
- 16
Divide the mixture among 4 individual sheets of heavy-duty foil (sized approximately 12 x 16 inches), spooning each portion into the center of the sheet and folding tightly to create four individually sealed packets.
- 17
Grill the foil packets on medium heat for about 12-15 minutes on each side until the potatoes are soft enough to cut with a fork.
- 18
Remove the packets from the grill and carefully open them to allow steam to escape before serving. Enjoy in the comfort of your home.
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From the kitchen of Chef Andre Rush
Mini Frank Kebabs with Foil Franks and Potatoes
Prep time:
Cook time:
Total time: 40 minutes
Servings: 4
Description
Celebrate National Armed Forces Day with Chef Andre Rush’s Mini Frank Kebabs with Foil Franks and Potatoes recipe, a crowd favorite that is perfect for summer parties and gatherings. With his passion for cooking and his unique perspective as a military veteran, Chef Rush continues to inspire and delight food enthusiasts with his delicious recipes and culinary expertise.
Ingredients
Instructions
- 1
Mini Frank Kebabs:
- 2
Grill the hot dogs on high heat for approximately 5 minutes or on a large skillet set to medium heat for about 6-7 minutes, until desired char is achieved. Let them rest for 5 minutes to cool.
- 3
Slice the hot dogs into 3/4-inch slices, discarding the ends, and set aside.
- 4
Cut the fresh bell peppers into 1/2-inch slices and set aside.
- 5
Center one cube of pineapple on each toothpick, then add a hot dog slice to each side.
- 6
Add a slice of red, green, or orange bell pepper to each side, alternating colors as desired. Set aside.
- 7
Assemble the kebabs on a platter with the pineapple-pepper frank kebabs and serve.
- 8
Pickle & Cheese Frank Kebabs:
- 9
Cut the remaining hot dog rounds in half to create half-moon slices and set aside.
- 10
Center one cube of cheddar cheese on each toothpick, then add a pickle slice to each side.
- 11
Add one halved hot dog slice, face up, to each end of the toothpick.
- 12
Assemble on a platter with the pineapple-pepper frank kebabs and serve.
- 13
Foil Franks & Potatoes:
- 14
Grill the hot dogs on high heat for approximately 5 minutes or on a large skillet set to medium heat for about 6-7 minutes, until desired char is achieved. Allow them to cool.
- 15
Once cooled, cut the hot dogs into 1/2-inch slices and combine them in a large bowl with quartered potatoes, chopped onion, olive oil, parsley, garlic powder, oregano, kosher salt, and fresh ground pepper.
- 16
Divide the mixture among 4 individual sheets of heavy-duty foil (sized approximately 12 x 16 inches), spooning each portion into the center of the sheet and folding tightly to create four individually sealed packets.
- 17
Grill the foil packets on medium heat for about 12-15 minutes on each side until the potatoes are soft enough to cut with a fork.
- 18
Remove the packets from the grill and carefully open them to allow steam to escape before serving. Enjoy in the comfort of your home.
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