Sweet and Sour Frank Kebabs

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Just imagine being able to serve your good ol' frank as a gourmet entrée ready to impress your family and friends. On your grill-marks, get set . . . go! Recipe developed by George Duran

  • 1/2 cup granulated sugar
  • 1/4 cup distilled white vinegar
  • 2 tablespoons La Choy® Soy Sauce
  • 1 tablespoon Hunt's® Tomato Ketchup
  • 1/2 cup plus 1 tablespoon water, divided
  • 1 tablespoon cornstarch
  • PAM® Grilling Spray
  • 4 wooden skewers, soaked in water at least 1 hour
  • 1 pkg (12 oz each) Hebrew National® Jumbo Beef Franks, each cut into 6 pieces
  • 1/2 medium sweet onion (Vidalia or Walla Walla), cut into 12 1-inch squares
  • 1 yellow or orange bell pepper, cut into 12 1-inch squares
  1. Prepare Sauce: Whisk together sugar, vinegar, soy sauce, ketchup and 1/2 cup water in small saucepan; bring to a boil over medium-high heat. Meanwhile, stir together cornstarch and remaining 1 tablespoon water in small dish. When sauce boils, drizzle in cornstarch mixture and whisk vigorously. When thickened, remove from heat and cool. Sauce may be made a day ahead; cover and store in refrigerator. Reheat sauce before using.
  2. Prepare Kebabs: Spray cold grate of outdoor grill with grilling spray. Prepare grill for medium-high heat. Assemble kebabs on skewers using 1 cut-up frank, 3 onion squares and 3 pepper squares, alternating onion and pepper between frank pieces. Grill kebabs 4 to 5 minutes per side or until hot and browned.
  3. Once hot, brush kebabs generously with Sweet and Sour Sauce. Serve with extra sauce on the side. If desired, place kebab in hot dog roll, remove skewer and top with extra sauce.
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Nutrition Information
Calories: 307 View complete nutrition information
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