We use a grill basket over the open fire to cook kabobs with slices of hot dog, ham, mushrooms and pineapple. Then we slide them off into a bun and top with warm cheese sauce.
—Renee S., Newmanstown, Pennsylvania
In Baraboo, Wisconsin, Nancy Thome threads marinated swordfish, fresh pineapple and green pepper onto skewers for a grilled sensation. The kabobs offer a hint of citrus flavor that's uniquely complemented by cayenne pepper, chili powder and crushed red pepper flakes.
I'm always on the lookout for light meals that will satisfy my family, and these stuffed kabobs fit the bill. Served with a creamy mustard sauce, the colorful bundles are special enough for company.
—Gina Hatchell of Mickleton, New Jersey