Now that school is back, parents have to think what delectable lunch they can pack for their kids every week day. My own kids, when they were in grade school and high school, preferred a home-cooked meal to the dismal ones served in the school cafeteria.
These days, however, some schools have fast-food concessionaires in their canteens, which tempt some kids to spend their allowance on the pizzas and burgers sold in those joints.
To counter that, parents must pack a lunch that looks even more appetizing. Here’s an idea: hot dogs on skewers. Instead of making a plain hot dog sandwich (which can be boring), slice the hot dogs into cubes then thread them into skewers.
Sneak in some vegetables, too, by adding green bell peppers (or any vegetable of choice) in between the hot dogs and cubes of hot dog buns. Then grill the skewers of hot dogs and vegetables while brushing them with butter.
This makes the hot dogs and vegetables very juicy and mouthwatering, and makes the kids feel as if they’re eating barbecue on a picnic.
Hot Dogs on Skewers
- 4 regular size or jumbo size hot dogs or frankfurters
- 1 green bell pepper
- 4-6 cherry tomatoes
- 1-2 hot dog buns
- Nonstick cooking spray or cooking oil for brushing
- ¼ c melted butter
- Ketchup or mustard or mayonnaise (as desired)
- Bamboo skewers
Slice the hot dogs into one-inch or half-inch pieces, depending on your preference. Cut a shallow slit on each side of the hot dog slices. Cut the green peppers into one-inch squares. Slice the cherry tomatoes in halves and scoop out the seeds. Cut the hot dog buns into one- to two-inch pieces.
Brush the surface of a griller with cooking oil, or spray it with nonstick cooking spray. Heat the griller to medium. While the griller is heating, thread the hot dogs, bell peppers, cherry tomatoes and hot dog buns into bamboo skewers, according to your order of preference. Brush all with melted butter.
Grill the skewers on the heated griller, turning them frequently to prevent any burned parts. Cook until the hot dogs are warmed and the vegetables are slightly tender, brushing frequently with the melted butter.
Pack into lunch boxes. If desired, add tubs of ketchup, mayonnaise or mustard for dipping. Makes six to eight hot dog skewers.
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Cook’s tips
If desired, you can butter the hot dog buns before slicing them.
To prepare ahead: The night before, slice the hot dogs, green pepper, tomatoes and buns and thread them into the skewers. Wrap tightly and keep in the refrigerator. Remove from the refrigerator about 15 minutes before grilling to bring them to room temperature. Meanwhile, preheat the griller and melt the butter. Grill the hot dog skewers as directed above.
To make the skewers more attractive, place them in disposable hot dog trays (as seen in the photo) then wrap tightly in foil. These are available in the paper plate sections of supermarkets.