If you’re not sure what to do with that leftover ham, then kebab it!
The great thing about a kebab is that you can pretty much put anything on a stick and roast it and it will be delicious. Vegetables and fruit have a lot of natural flavor when roasting, so you can easily make a masterpiece.
For this recipe I used cherry tomatoes, pineapple, red onion and zucchini, and I doused the kebabs with a mandarin cider marinade that is REALLY EASY to make, and they were UNREAL.
This one is really fun to make with the kids. Let them dive in and customize their own skewer–just make sure they don’t skimp on the veggies. :0)
Prep the veggies.
Baste the “babs”
And bake. Just look at that juicy little cherry tomato. Sink your teeth right in…
- 1 pkg cherry tomatoes, halved
- 1 red onion, cut into chunks
- 1 pineapple, cut into chunks
- 2 zucchini, cubed
- leftover ham, cubed
- ¾ cup brown sugar
- 4 mandarin oranges, juiced
- ½ cup butter
- 1 tsp ground cloves
- If your skewers are wood, soak them in water while you prep the food to prevent charring when they cook.
- Preheat the oven to 350 degrees F.
- Cut up all the fruit and vegetables and arrange onto the skewers.
- Place the kebabs into a baking sheet with foil over the bottom to prevent the sugars from caking onto the pan.
- Meanwhile, pour the marinade ingredients (brown sugar, orange juice, butter, ground cloves) into a small saucepan and heat on medium high until melted together. Let simmer on low for a few short minutes, then baste the kebabs on all sides with the sauce and place in the oven for 24 minutes.
- Rotate the skewers and baste them every 8 minutes until done. You will baste 4 times in total (once before going into the oven, twice while in the oven, and once when taking out).