OPEN KITCHEN with NATHAN SCOTT
Ham Kebabs with Pineapple Chutney
Serve these delicious kebabs over some white rice or couscous, and you’ll have a complete meal that’s
ready in under 20 minutes.
|½||medium pineapple, peeled, cored, and cut into ½-inch cubes|
|½||scallion, thinly sliced, plus more for garnish|
|2||cloves garlic, peeled and minced|
|Pinch||crushed red pepper flakes|
|Juice and zest of 1 lime, plus wedges, for garnish|
|1||cup ginger ale|
|1||teaspoon soy sauce|
|Kosher salt and freshly ground black pepper|
|Vegetable oil, for greasing|
|1||ham steak (about 2 pounds), trimmed and cut into 1½-inch cubes|
|3||bell peppers, trimmed, seeds removed and cut into 1½-inch pieces|
- In a saucepan set over medium heat, combine the pineapple, scallion, garlic, and crushed red pepper flakes with the lime juice and zest. Pour in the ginger ale, honey, and soy sauce. Simmer, stirring occasionally, until the pineapple is tender and the liquid has reduced down and thickened to a jam-like consistency, 10 to 15 minutes. Remove from the heat and season to taste with salt and black pepper.
- Meanwhile, preheat the grill to medium-high and grease the grate with a little vegetable oil. Arrange the cubes of ham and bell pepper on long skewers. Place the kebabs on the preheated grill and season with a sprinkling of salt and black pepper. Grill, turning the kebabs occasionally, until the ham is heated through and the peppers are tender, 8 to 12 minutes.
- Remove the kebabs from the heat and allow them to rest for 5 minutes. Sprinkle the finished kebabs with freshly sliced scallions, and season with additional salt and black pepper, if desired. Arrange the kebabs and pineapple chutney on a serving platter and garnish with lime wedges.
Nathan Scott is the author of Nathan Scott’s Open Kitchen: Annual Recipes 2011
Copyright © 2013 by Nathan Scott. All rights reserved.
Category: Open Kitchen