SWEET AND SPICY BACON KEBABS WITH SCALLION-GINGER RELISH
Be patient with these; they need to stay over indirect heat the whole time to minimize flare-ups. If you try to rush them, they'll burn to a crisp.
Provided by Chris Morocco
Categories Bon Appétit Bacon Grill Ginger Skewer Chile Pepper Lime Juice Sesame Oil
Yield 4 servings
Number Of Ingredients 18
Steps:
- Make the relish:
- Toss scallions, chile, lime juice, oil, ginger, and brown sugar in a medium bowl to combine; season with salt.
- Make the bacon kebabs:
- Prepare a grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Oil grates. Combine honey, sambal oelek, vinegar, and Sriracha in a small bowl; set glaze aside.
- Thread bacon onto 6-8 skewers, folding back and forth in accordion style, and grill over indirect heat, turning every minute or so, until browned and crisp, 10-12 minutes. Baste with reserved glaze, turning every 30 seconds or so, until lacquered and slightly sticky, about 3 minutes (move to an even cooler spot if needed to keep glaze from scorching). Serve bacon with relish and lime wedges.
- Do Ahead
- Glaze can be made 1 week ahead. Cover and chill.
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