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Bun-less Hot Dog Skewers

Print Recipe
Total Time 15 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Lean hot dogs 6–8, sliced into 1-inch chunks (turkey, chicken, lean beef, or plant-based)
  • Cherry tomatoes 2 cups, rinsed and patted dry
  • Cucumber 2 large, cut into 1-inch thick half-moons or chunks
  • Olive oil 1–2 tablespoons (for brushing or tossing)
  • Salt and black pepper To taste
  • Optional spices Smoked paprika, garlic powder, chili flakes
  • Optional fresh herbs Chopped dill, parsley, or chives
  • Skewers Wooden or metal (6–8 inches for appetizers, 10–12 inches for meal-size)
  • Dips choose 1–3; Dijon or whole-grain mustard, Greek yogurt ranch, tzatziki, honey mustard, sriracha mayo

Method
 

  1. If using wooden skewers, soak in water for 10–15 minutes to prevent scorching. Metal skewers? You're already winning.
  2. Cut hot dogs into 1-inch bites. Chunk the cucumber into sturdy pieces; leave cherry tomatoes whole for juiciness.
  3. Toss cucumbers and tomatoes with a little olive oil, plus salt, pepper, and optional spices. Keep it light—these veggies don't need a lot to shine.
  4. Alternate cucumber, hot dog, tomato, repeat. Leave a little space between pieces so they sear, not steam.
  5. Cook your way:
  6. Sprinkle herbs after cooking for freshness. Add a crack of pepper and a pinch of flaky salt if you're feeling fancy.
  7. Mustard is classic, but yogurt-based dips make it feel gourmet without the guilt, IMO.