A kebab that your kids are sure to love.
2 jars, 6 oz. each marinated and quartered artichoke hearts
1/4 teaspoon garlic powder
1/2 teaspoon dried oregano
8 Berks Grill Franks
1 bell red pepper cut into 2-inch pieces
8 small button mushrooms
8 small mozzarella balls, or mozzarella pieces, 2-inches
4 large fresh basil leaves, sliced
Combine the artichoke hearts and marinade with the garlic powder and oregano in a large sealable plastic bag. Reserve 3 tablespoons of the marinade in a separate small bowl.
To the bag, add the franks, red pepper pieces and mushrooms. Seal the bag, making sure to thoroughly combine all of the ingredients. Set aside in the refrigerator for at least 30 minutes or up to 2 hours. Add the mozzarella balls to the small bowl with the reserved marinade. Let sit for at least 30 minutes or up to 2 hours.
Heat a griddle, non-stick skillet, grill pan over medium-high heat or prepare an outdoor grill.
Remove the franks from the marinade and cut each frank into 4 pieces. Thread the frank pieces, artichoke hearts, red pepper pieces and mushrooms onto 8 skewers alternating between the different pieces making sure that each skewer has at least 2 artichoke hearts, 2 red pepper pieces, 4 hot dog pieces and 1 mushroom.
Cook the skewers on the grill for 5-6 minutes, turning once until the hot dogs are heated through and the pieces are charred. Remove the skewers and place a mozzarella ball on the end of each skewer, reserving the mozzarella marinade.
Place the skewers on a platter and drizzle with the remaining mozzarella marinade, sprinkle with the basil.
These kebabs are great for a tail gaiting party. You can assemble the kebabs at home and then grill them at the game!
This dish is great served with grilled fresh garlic bread, or pasta salad