Recipe Image

Island-Spiced Ham Skewers

  • 45 m
  • 1 h 10 m
Diabetic Living Magazine
“For something different at your next barbecue, try these island-inspired ham skewers. Loaded with fruit, peppers, red onion and zucchini, and brushed with a spicy brown sugar-coffee mixture, they are a nice alternative to steak and chicken kebabs.”

Ingredients

    • Nonstick cooking spray
    • 1½ teaspoons packed brown sugar
    • 1 teaspoon dried thyme leaves, crushed
    • 1 teaspoon finely ground coffee beans (not instant coffee powder)
    • 1 teaspoon smoked sweet paprika or regular paprika
    • 1 teaspoon ground allspice
    • ¾ teaspoon garlic powder
    • ¼ teaspoon cayenne pepper (optional)
    • 1½ pounds reduced-sodium cooked boneless ham
    • 1 large orange sweet pepper, seeded and cut into 1½-inch pieces
    • 1 large yellow sweet pepper, seeded and cut into 1½-inch pieces
    • 2 small zucchini, cut into ¾-inch-thick slices
    • 1 large red onion, cut into 12 wedges
    • 1 large navel orange, cut into 12 wedges
    • ¼ cup snipped fresh cilantro

Directions

  • 1 Preheat oven to 425°F. Line an extra-large baking sheet with foil; lightly coat foil with cooking spray. Set aside.
  • 2 In a small bowl, stir together brown sugar, thyme, ground coffee, paprika, allspice, garlic powder and, if desired, cayenne pepper.
  • 3 Trim fat from ham; cut ham into 1½-inch pieces (about ½ ounce each). On twelve 12-inch metal skewers, alternately thread ham, sweet peppers, zucchini and onion. Add an orange piece to the end of each skewer. Place skewers on the prepared baking sheet; carefully sprinkle with about half of the brown sugar mixture. Turn and sprinkle with the remaining brown sugar mixture.
  • 4 Roast skewers about 24 minutes or until zucchini and onion are crisp-tender, carefully turning once halfway through roasting time. To serve, sprinkle with cilantro.
  • Variation: For a gas or charcoal grill, place skewers on the rack of a covered grill directly over medium heat for 12 minutes or until vegetables are crisp-tender, turning once and sprinkling with remaining brown sugar mixture halfway through grilling time.
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