Grilled Indonesian Ham Sate
Ham kabobs take on an exotic personality with Far-East flavors. Serve with warmed flour tortillas or hot rice garnished with chopped cilantro.
1 pound ham, cut into 3/4-inch cubes
1 sweet red bell pepper, seeded and cut into 3/4-inch squares
2 teaspoons vegetable oil
1 small onion, finely chopped
1 clove garlic, crushed
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
3/4 cup light coconut milk
2 tablespoons honey
1/2 cup peanut butter
2 tablespoons lime juice
4 cups chopped romaine leaves
- Alternate ham and pepper pieces on 8 to 9-inch skewers.
- In saucepan, heat oil over medium-high heat, stir in onion, garlic, coriander and cumin; cook and stir until onion is tender. Stir in coconut milk, honey, peanut butter and lime juice. Cook and stir over medium heat until peanut butter is melted and mixture is heated through. Remove from heat. Generously brush skewers with sauce.
- Grill or broil for 5 minutes; turn and grill 5 minutes more, brushing with more sauce. Heat remaining sauce to boiling to serve alongside. Serve skewers on bed of romaine.
Makes 6 servings.
Nutritional Information Per Serving (1/6 of recipe): Calories 230 calories Protein 20 grams Fat 11 grams Sodium 1140 milligrams Cholesterol 40 milligrams Saturated Fat 2 grams Carbohydrates 16 grams Fiber 2 grams.
Recipe provided courtesy of National Pork Board.