HAM KEBABS WITH MANGO DIJON SAUCE

INGREDIENTS

2 lbs — picnic ham, large dice

6 oz — red onion, large dice

6 oz — sweet pepper, large dice

6 oz — pineapple, large dice

1 pk —  bamboo skewers

SEASONING

6 — cloves garlic, crushed

1 tbsp — ginger, grated

3 — pimentos, chopped

1 bn — bandania, chopped

2 tbsp —  coriander annatto blend

¼ oil

SAUCE

300 g — farm and function frozen mango

2 oz — onion, julienned

¼ cup — Dijon mustard

2 tbsp — butter

3 tbsp — sugar

1 tbsp — bandania, chiffonade

1 tsp — cardamom powder

2 tbsp — oil

2 tbsp — cornstarch

1 tsp — salt

DIRECTIONS

1  In a sauce pot on medium heat saute onion in the oil until translucent, then add Dijon and butter, cook for another minute or two. Add the mango, sugar, cardamom, bring to a simmer and allow to cook for a few minutes.

2  Mix cornstarch with ¼ cup water and add to the sauce, simmer for another 3 to 5 mins, remove from the heat, add bandania and blend till smooth, set aside

3  In a blender, grind the seasoning ingredients to form a paste and season the ham and the vegetables, and skewer them onto the bamboo skewers alternatively 

4  Grill the kebabs on an open flame grill or stovetop grill/ griddle pan, until cooked and slightly charred, salting lightly while grilling

5  Lightly brush kebabs with glaze just before removing from grill, plate up, drizzle with glaze, garnish and serve.

APPROXIMATE MACROS PER SERVING: 230 CALORIES ■ 18 G PROTEIN ■  20 G CARBS ■ 8 G FAT