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.
Thread franks and vegetables through their sides alternately on 4 metal or heavy wooden skewers.
Place kabobs on grill. Brush with half of the sauce. Cook about 7 minutes, turning kabobs after 4 minutes and brushing with remaining sauce. Then grill another 2 minutes on EACH side or until glaze caramelizes, vegetables are tender and franks are hot. Handle skewers carefully; they will be hot.