Who would have thought? This is what I asked myself when our ham and chicken kabobs turned out absolutely delicious tonight! I love ham, but I've never bar-b-qued it. However, we have a lot of ham. A couple of weeks ago, hams were on sale at our local grocery store and I bought a huge one! It was so big that I cut it in half and froze half of it. Earlier today, I took out some chicken to cook tonight, but my thighs didn't thaw out, only the two boneless breasts did. Needless to say, when I went to make these Asian Kabobs for dinner tonight, I had to improvise. Lucky for us and all our What's for Leftovers' readers, they turned out to be some of the best kabobs I have ever made! Feel free to use whatever veggies you have on hand. I used our last turnip, which actually turned out to be really good as a kabob veggie. I hope you can get out and enjoy the nice Spring weather and bbq these kabobs some time soon!
Asian Kabobs
Ingredients for the Kabobs:
1/2 Large Red Onion
1 Medium Yellow Onion
2 Green Peppers
2 Colored Peppers (I used red and yellow)
1 Turnip
2 Boneless, Skinless Chicken Breasts, Cut into Chunks
15 Large Chunks of Ham
1. Soak your kabob sticks in water so they won't catch on fire on the bbq pit.
2. Cut up vegetables and meat into large chunks.
3. Load up six kabobs sticks with the vegetables. Load up four more with the meat, rotating ham and chicken.
Ingredients for the Sauce:
1 Cup Red Sweet n' Sour Sauce
1 Cup BBQ Sauce
1/4 Cup Honey
1/4 Cup Soy Sauce
1 TBSP Minced, Refrigerated Garlic
1. Mix all ingredients together and divide into two bowls.
2. Baste both sides of veggies kabobs with sauce in one bowl. If there is sauce left, pour over veggies. Then baste both sides of meat kabobs with sauce in the other bowl. If there is sauce left, pour over meat.
3. Cook kabobs on bbq grill over medium-low heat. Make sure chicken is finished cooking before removing from heat.
My dad owns his own business and has made friends with people who regularly come into "the shop". One of these customers is a farmer. He brings my dad boxes of fruits and vegetables and my dad hands them out to us, his family and friends. This is how I came to be the proud owner of about 15 turnips. I have quietly been adding them to all kinds of dishes: quiche, apples and tonight chili! Nobody ever notices. To make the chili extra special, I also used some left over pork steaks. It was a hit- my husband ate two bowls. I'm sending the rest of it to "the shop" tomorrow for lunch. Hopefully they'll like it just as much as Andy.
When cooking, I don't always use measuring spoons and cups. I'm definitely an eye-baller and a taste and add more kind of person. From now on, I'll be more diligent about measuring how much of everything I add.
Ingredients:
3 to 4 Leftover Pork Steaks cut up in small pieces
1/2 Green Pepper Chopped
1/2 Large Red Onion Chopped
1 Can Black Beans
1 Can Chili Beans
1 Can Diced Tomatoes
1 Cup Water
1 Turnip chopped into very small pieces (Optional)
1/2 Cup Spaghetti Sauce
1/4 Cup of BBQ Sauce
1 TBSP of Minced Garlic
1 TBSP of Taco Seasoning
2 Packs Taco Bell Mild Sauce
Chili Powder to taste
Ground Cumin to taste
Dried Cilantro to taste
Salt to taste
Shredded Cheese (I used Colby)
Tortilla Chips (Mine were stale, so I heated them up in the oven to crunch them up.)
Mix all ingredients except shredded cheese and tortilla chips in a slow cooker. Cook on high for 3 hours. You will want to make sure that the turnips, green peppers, and onions are cooked thoroughly. If you would like your chili thicker, take out 1/2 cup of the liquid after everything's finished cooking. Mix it together with 1/4 cup of flour to make a paste. Pour this paste into the chili, let it cook until it thickens up.
Top each bowl off with tortilla chips and shredded cheese. Enjoy!
