Ham Satay

1 lb. extra lean ham, cut into twelve 1/8 inch slices
1 lg. red sweet pepper, cut into 18 pieces
2 tsp. vegetable oil
1 sm. onion, finely chopped
1 clove garlic, minced
1/2 tsp. ground coriander
1/2 tsp. ground cumin
1/8 tsp. ground turmeric
3/4 cup coconut nectar or skim milk or coconut milk
2 tbsp. honey
1/2 cup low sodium peanut butter
2 tbsp. lime juice
Thinly sliced romaine lettuce, red pepper strips, lime or lemon wedges
Six 9-inch skewers

Stack ham slices; cut in half lengthwise. Roll ham strip tightly; thread onto skewer; add 1 pepper piece. Add 3 more ham rolls and 2 pepper pieces, alternating ham and pepper. Repeat to make 6 skewers. In saucepan, heat oil over medium-high heat. Add next 5 ingredients; cook and stir until onion just tender. Combine next 2 ingredients; add to mixture, heat through. Add next 2 ingredients; stirring over medium heat until peanut butter melted and mixture heated through. Remove from heat. Generously brush skewers with sauce. Grill over medium coals for 5 minutes. Turn and grill 5 minutes more, brushing often with sauce. (Or, broil kebobs 4-5 inches from heat for 5 minutes. Turn and broil 5 minutes more, brushing often with sauce.) Heat remaining sauce on grill. To serve, arrange each skewer atop romaine lettuce on individual plates. Garnish with red pepper strips and lime wedges. Serve with remaining sauce alongside.

Makes 4 to 6 servings.

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Cajun Country -- New Iberia, Louisiana