• 1 pound ham (cut into 3/4-inch cubes)
  • 1 red bell pepper (seeded and cut into 3/4-inch squares)
  • 2 teaspoons vegetable oil
  • 1 small onion (finely chopped)
  • 1 clove garlic (crushed)
  • 1/2 teaspoon coriander
  • 1/2 teaspoon cumin
  • 3/4 cup coconut milk
  • 2 tablespoons honey
  • 1/2 cup peanut butter
  • 2 tablespoons lime juice
  • 4 cups romaine lettuce leaves (chopped)


  1. Alternate ham and pepper pieces on 8-9” skewers. In saucepan, heat oil over medium-high heat, stir in onion, garlic, coriander and cumin; cook and stir until onion is tender. Stir in coconut milk, honey, peanut butter and lime juice. Cook and stir over medium heat until peanut butter is melted and mixture is heated through. Remove from heat. Generously brush skewers with sauce. Grill or broil for 5 minutes; turn and grill 5 minutes more, brushing with more sauce. Heat remaining sauce to boiling to serve alongside. Serve skewers on bed of romaine.
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