From chef Tim Opiel of the Rialto Cafe, makes 9 kebabs.
Ingredients
1 can Spam, cut into 12 pieces (or 12 cubes ham)
1/2 red onion, cut into sixth
Pineapple chunks, drained
1/2 red pepper, cut into 12 pieces
9 skewers, metal or bamboo
1 cup rum
1 cup brown sugar
1/4 teaspoon allspice
1/4 teaspoon cayenne
Directions
Preheat grill or oven to 375 degrees.
Skewer assembly: Start with one piece of Spam, then pineapple, red pepper and red onion. Finish skewer with another piece of Spam.
Sauce: Combine remaining ingredients in a small saucepan and bring to a boil, then reduce to a simmer. Note: Be careful as the alcohol in the rum may ignite. Once sugar has dissolved and sauce has reduced by one-third, remove from heat.
Place skewers on grill and grill each side approximately 2 minutes. Remove from grill and place on serving dish, drizzle with sauce and serve. If you are using the oven, place on sheet pan and broil for about 1-1/2 minutes each side. Remove from oven, place on serving dish, drizzle with sauce and serve.
Wine ideas: A big, juicy shiraz will stand up to the one-two punch of salt and sugar in these kebabs. Check out classic names like Penfolds or Yalumba, or try Final Cut, a minty, $15 shiraz from McLaren Vale. —Tara Q. Thomas
