Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
July 24 2025
Summer Fruit And Meats - Grilled Ham Steak Kabobs with Peach Slaw
Image From foodnetwork.com
1-1/2 teaspoons Moroccan Spice (3 tsp. ground cinnamon, 2 tsp. ground cumin, 1 tsp. ground ginger, 1 tsp. turmeric)
1/4 teaspoon ground ginger
1/4 teaspoon ground turmeric
1 Bone-in Thick Cut Ham Steak (about 2 pounds)
4 ripe medium peaches, thinly sliced
3 ounces pea pods, cut into thin strips
2 tablespoons finely chopped red bell pepper
1 tablespoon chopped fresh mint leaves
1 tablespoon rice wine vinegar
2 teaspoons granulated sugar
2 teaspoons stone ground mustard
2 tablespoons olive oil, divided
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Dash ground red pepper
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cumin
Mix peaches, pea pods, bell peppers, mint, vinegar, sugar, mustard, 1 tablespoon olive oil, salt, black pepper and red pepper in medium bowl until well blended; set aside.
Spray cold grill grate with grilling spray. Prepare grill for medium heat. Combine cinnamon, cumin, ginger and turmeric in small dish.
Cut ham steak into 1x3-inch strips; thread evenly onto water-soaked skewers. Sprinkle with the spice mixture; drizzle with remaining 1 tablespoon olive oil. Grill 5 minutes on each side, or until ham is golden brown and reaches internal temperature of 160 degrees F when tested in center with meat thermometer.
Spoon peach mixture onto serving platter; top with the kabobs.