This recipe is courtesy of Chef Eddie Matney, Eddie Matney's Restaurant, Phoenix, AZ. Try this exotic dish at your next cook-out. Grilled ham steak is served on a bed of peach slaw spiced with a Moroccan seasoning blend.
INGREDIENTS (for 4 servings):
- 1 Cook's® brand Bone-In Thick Cut Ham Steak
- Wooden (soaked in water) or metal skewers
- 1 1/2 teaspoons Moroccan Spice*
- 1 tablespoon olive oil
- 2 tablespoons red bell pepper, diced
- 4 peaches, sliced
- 3 ounces snow peas, julienne
- 1 tablespoon mint, chopped
- 1 tablespoon rice wine vinegar
- 2 teaspoons whole grain mustard
- 2 teaspoons sugar
- Pinch of cayenne pepper
- 1 tablespoon olive oil
- Salt and pepper to taste
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- *Moroccan Spice:
- 3 teaspoons ground cinnamon
- 2 teaspoons ground cumin
- 1 teaspoon ground ginger
- 1 teaspoon turmeric
PREPARATION:
Prepare charcoal or gas grill. Cut ham steak in 1 by 3-inch strips and place on water soaked wooden skewers. Sprinkle on Moroccan spice and olive oil. Place skewers on grill over medium heat until golden brown.
Combine remaining ingredients and mix well. Set aside.
Scoop peach slaw on a plate and lay kabobs on top.