Fundog Hotdog Kabobs

Fundog Hotdog Kabobs

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"This recipe started out as a fun conversation at work but it turned out to be a big hit at the BBQ. Garnish with mustard. Serve with Frank's® Kraut."
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1 h servings 442 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 442 kcal
  • 22%
  • Fat:
  • 33.5 g
  • 52%
  • Carbs:
  • 21.9g
  • 7%
  • Protein:
  • 14.1 g
  • 28%
  • Cholesterol:
  • 59 mg
  • 20%
  • Sodium:
  • 1556 mg
  • 62%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Soak skewers in a bowl of water for about 30 minutes; drain.
  2. Preheat an outdoor grill for low heat and lightly oil the grate.
  3. Thread hot dog pieces, red bell pepper pieces, green bell pepper pieces, onions, pineapple chunks, grape tomatoes, and dill pickles onto the skewers.
  4. Grill kabobs on the preheated grill, turning frequently, until lightly browned, about 15 minutes.



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