Bacon Wrapped Turkey Kabob Dogs | Recipeish | Gustus Vitae

by Frankie Scanlon
Yield: 6 Kabob dogs.
Time Estimate: 1 Hour, including 20 minutes unattended.
Storage Notes: Best if enjoyed immediately.
Difficulty: Easy.
 

Sure it may only just be Spring, but we're already dreaming of Summer BBQs. So much so we're already making one of our backyard BBQ favorites: bacon wrapped kabob dogs. Dial up or down the spice with extra jalapeños and crushed red peppers, and wash it all down with an ice cold beverage.

Ingredients

Directions

  • Preheat oven to 350F.
  • Lay bacon strips down on a foil coated baking pan, and season both sides generously with Kentucky Kick seasoning.
  • Bake for 10 minutes, flip, and cook for a further 10, removing when bacon is cooked but not crispy.
  • In a large bowl, combine ground turkey, panko, beaten eggs, and both California Cajun and Steakhouse Reserve seasoning. Mix well by hand until seasoning and eggs are fully incorporated.
  • Preheat grill with a medium flame.
  • Use an Easy Kabob to form 6 kabobs, then in a spiral motion, wrap each with two strips of bacon.
  • Prep your sauce: in a medium mixing bowl, combine mayo, sour cream, Cool Ranch and Smoky Lonestar seasoning, and whisk to combine. Cover and refrigerate until needed.
  • Place kabobs on the grill and cook for 8-10 minutes, turning regularly, until bacon is well crisped and the turkey dogs reach an internal temperature of 180F.
  • Remove kabobs from heat, and allow 2 minutes to cool, before sliding out skewers and placing in hot dog buns.
  • Add romaine leaves and jalapeños, then drizzle with your spicy cream sauce, and finish with a generous sprinkle of Crushed Red Pepper Flakes.
  • Serve and devour - this is summer backyard BBQ food at its finest.
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