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

Mini Frank Kebabs with Foil Franks and Potatoes

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.

Reviews

Review Mini Frank Kebabs with Foil Franks and Potatoes.

submit-your-recipe

Have your own recipe?

Receive loyalty points and contribute to our recipe collection with your own culinary expertise!

Ready For more?

Discover the full collection of Lamson Test Kitchen chefs who inspire and delight in our culinary adventures.

  • Fraser Fitzgerald

    Fraser Fitzgerald

    arrow-right
  • Stacey Mei Yan Fong

    Stacey Mei Yan Fong

    arrow-right
  • Chef Johnny

    Chef Johnny

    arrow-right

Foodie Hub

Showcase your passion for cooking and food by sharing your mesmerizing photos, captivating videos, tantalizing recipes, ingenious tips, and rave reviews with us. Be a part of our vibrant community of culinary enthusiasts and let your creativity shine as we celebrate the artistry that brings flavors to life. Join us on this gastronomic journey and share your exceptional expertise with the world!

Get in touch

Questions, comments, concerns, or sparks of culinary inspiration?
Reach out to us on our Contact page.