SPAM BBQ Kebab Recipe

Convenient, uniquely tasty, quick and easy to prepare, SPAM® Chopped Pork and Ham is the ideal meat to make a variety of sizzling summer snacks.

SPAM BBQ Kebabs

Made from over 90% prime shoulder pork and leg ham, the iconic meat is so versatile you can slice it to make a toasted SPAM® Tortilla Sandwich, or dice it to make mouth-watering SPAM® BBQ Kebabs.

Yield: 4

SPAM BBQ Kebab Recipe

Makes 4 kebabs

ingredients:

1 x 340g can of SPAM® Chopped Pork and Ham cut into 1" cubes
1 x Red Pepper - cut into l" cubes
1 x Yellow Pepper - cut into 1" cubes
Large Red Onion - cut into quarters and each quarter halved horizontally to give 8 pieces/chunks
8 x Chestnut mushrooms
Vegetable oil for brushing
1 x small jar Mango chutney (optional)
Kebab sticks - which have previously been soaked in water

instructions

Thread cubes of SPAM® Chopped Pork and Ham on to soaked kebab sticks alternating with the vegetables to give a colourful portion.

Brush the kebabs with oil and a little Mango chutney if using and place on the hot BBQ, turning them over until all the SPAM® Chopped Pork and Ham and vegetables are nicely browned all over and cooked through.
Created using The Recipes Generator


Disclaimer; Recipe, photographs and introductory wording provided by SPAM® 

178 comments

  1. 90%. Thanks for the competition

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  2. Just love Spam with 90% prime pork @ ham

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  3. 90%. Kebabs are a nice idea. Love SPAM fritters though.

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  4. SPAM® Chopped Pork and Ham is made from a minimum of 90% shoulder pork and leg ham

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  5. SPAM® Chopped Pork and Ham is made from a minimum of 90% shoulder pork and leg ham?

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  6. 90% meat
    i love spam my very first taist was one of my grandmas spam fritters ssoo delicious

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  7. The answer is 90%

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  8. it is 90% love spam when camping

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  9. The answer is 90% hopefully (:

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  10. 90% (NINETY percent!!)

    This is an awesome competition prize!!!!

    ReplyDelete
  11. 90% - is the Answer good luck all x

    ReplyDelete

Thanks for taking the time to comment - much appreciated.
Cheers
Jan




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