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Summer’s Last Hurrah

Before the grill goes back in storage for the season, try out these summer favorites
By
  • Angela Sellers

August 28, 2017

Category
Story

Kabobs are a go-to summer meal across the United States. Easy to customize and diversify, these combinations of meat and veggies are sure to delight. Before the grill goes back in storage for the season, try out a few summer favorites.

Grilled Ham and Pineapple Kabobs

Grilled Ham and Pineapple Kabobs

  • Hands-On Time

    30 minutes
  • Total Time

    30 minutes
  • Serves

    4
  • 1/2 cup House of Tsang® sweet chili sauce
  • 1/2 cup pineapple juice
  • 3 tablespoons House of Tsang® ginger flavored soy sauce
  • 2 teaspoons grated fresh ginger
  • 2 cloves garlic, minced
  • 1 pound Hormel® Cure 81® classic ham, cubed
  • 1 cup pineapple cubes
  • 1/2 red bell pepper, cut into 1-inch pieces
  • 4 jalapeños

Instructions

In small saucepan, bring chili sauce and next 4 ingredients to a boil. Reduce heat and simmer 5 minutes or until thickened. Let stand 5 minutes. Thread ham, pineapple, red bell pepper and jalapeños on soaked wooden or metal skewers. Brush grill with oil. Heat grill to 350°F. Grill kabobs 2 to 3 minutes per side or until vegetables are tender, brushing frequently with sauce.

Nutrition Info

Per serving:

Calories: 187; Protein: 18g; Carbohydrate: 3g; Fat: 12g; Cholesterol: 76mg; Sodium: 310mg

Sweet Chili and Lemon-Salmon Kabobs

Sweet Chili and Lemon-Salmon Kabobs

  • Hands-On Time

    20 minutes
  • Total Time

    20 minutes
  • Serves

    4
  • 1/2 cup House of Tsang® sweet chili sauce
  • 2 tablespoons lemon juice
  • 2 tablespoons Sriracha hot sauce
  • 2 teaspoons fresh grated ginger
  • 1 pound fresh salmon filets, cubed
  • 1 lemon, thinly sliced

Instructions

In small bowl, combine chili sauce and next 3 ingredients. Thread salmon and lemon slices on soaked wooden or metal skewers. Brush grill with oil. Heat grill to 400°F. Grill kabobs 3 to 5 minutes per side or until desired degree of doneness, brushing frequently with glaze.

Nutrition Info

Per serving:

Calories: 203; Protein: 21g; Carbohydrate: 3g; Fat: 5g, Cholesterol: 26mg; Sodium: 1027mg

Sweet & Spicy Pork Kabobs

  • Hands-On Time

    30 minutes
  • Total Time

    4 hours, 30 minutes
  • Serves

    4
  • 1/4 cup cola
  • 1/4 cup honey
  • 1/4 cup House of Tsang® ginger flavored soy sauce
  • 1/4 cup Olek Sambal or chili paste
  • 2 tablespoons chili sauce or ketchup
  • 4 cloves garlic, minced
  • 1 pound cubed Hormel® Always Tender® pork butt roast

Instructions

In large bowl, combine first 6 ingredients. Reserve ¼ cup mixture for glaze. Add pork to bowl, cover and refrigerate pork and reserved glaze 4 hours or up to overnight. Brush grill with oil. Heat grill to 350°F. Remove pork from marinade, discarding marinade. Thread pork cubes on soaked wooden or metal skewers. Grill 7 to 10 minutes per side, turning often, until pork is tender. Brush with reserved glaze mixture.

Nutrition Info

Per serving:

Calories: 404; Protein: 29g; Carbohydrate: 6g; Fat: 19g; Cholesterol: 110mg; Sodium: 466mg

Buttermilk-Herb Chicken Kabobs

  • Hands-On Time

    30 minutes
  • Total Time

    1 hour, 30 minutes
  • Serves

    4
  • 1 pound boneless, skinless chicken thighs, cut into 1½-inch pieces
  • 4 large green onions, cut into 2-inch pieces
  • 1/2 cup buttermilk
  • 1 tablespoon fresh rosemary leaves, chopped
  • 1 tablespoon grated lemon peel
  • 2 1/2 teaspoons Herb-Ox® granulated chicken bouillon
  • 2 teaspoons fresh thyme leaves, chopped
  • 1/2 teaspoon freshly ground pepper

Instructions

In large bowl, combine chicken and remaining ingredients. Cover and refrigerate 1 hour or up to 4 hours. Remove from marinade, discarding marinade. Place chicken and green onion on soaked wooden or metal skewers. Brush grill with oil. Heat grill to 350°F. Grill kabobs 3 to 5 minutes per side or until chicken is cooked through.

Nutrition Info

Per serving:

Calories: 132; Protein: 22g; Carbohydrate: 9g; Fat: 23g; Cholesterol: 99mg; Sodium: 375mg