Ham and Nectarine Brochettes
Print Category Kebads Thematic No thematic Source Schneiders® Evaluation
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MARINADE
- 1/3 cup (75 mL) each pineapple juice and mayonnaise
- 1 tsp (5 mL) grated lime rind
- 2 Tbsp (30 mL) lime juice
- 1 Tbsp (15 mL) Dijon mustard
- 1 1/2 tsp (7 mL) grated gingerroot
- 1 1/2 tsp (7 mL) Tabasco® Green Pepper or
- Garlic Pepper Sauce
BROCHETTES
- 1 lb (500 g) Schneiders® Olde Fashioned Ham®, cut into 1in/2.5 cm cubes
- 2 nectarines or peaches, cut into 3/4 in/2 cm wedges
- 16 Snow peas
- 4 cups (1 L) mesculin or mixed greens
MARINADE
- Whisk together all marinade ingredients. Place ham, nectarines and snow peas in large plastic bag. Pour in half the marinade. Seal and refrigerate several hours or overnight. Refrigerate remaining marinade for dressing.
BROCHETTES
- Thread ham, nectarines and snow peas alternately on 4 large metal or wooden skewers. (Be sure to soak wooden skewers in water 30 minutes first.) Grill over medium coals 6-8 minutes turning occasionally. Serve on lettuce and drizzle with reserved dressing.
Cook commentary
Serves 4.
Variation: Instead of green pepper or garlic sauce, substitute 3/4-1 tsp (3-5 mL) Tabasco® Pepper Sauce.
Per Serving: 286 calories; 22.8 g protein; 15.4 g fat; 14.3 g carbohydrate.
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