Bonkers with Bacon: Bacon kebobs with spicy chili sauce

Bonkers with Bacon: Bacon kebobs with spicy chili sauce

Yield: 4 servings


For the relish

6 scallions, thinly sliced

1 serrano chili, chopped fine

1 tablespoon fresh lime juice

1 teaspoon toasted sesame oil

1/2 teaspoon finely grated peeled ginger

1 teaspoon light brown sugar

Kosher salt to taste

For the bacon

1/2 cup honey

3 tablespoons sambal oelek

3 tablespoons unseasoned rice vinegar

2 teaspoons Sriracha

1 1/2 pounds of thick cut bacon

Lime wedges (for serving)

Method of Preparation

For the relish

1. In a medium bowl, toss scallions, chili pepper, lime juice, oil, ginger, and brown sugar and combine, season with salt. Refrigerate for later use.

For the bacon

1. Soak bamboo skewers in water for about 20 minutes.

2. If using an oven, preheat oven to 400 degrees. If grilling, 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).

3. Oil grates. Combine honey, sambal oelek, vinegar, and Sriracha in a small bowl; set glaze aside.

4. Thread bacon onto 6–8 skewers, folding back and forth in accordion style. If using an oven, cook for 20 minutes or until crisp. For the grill, grill over indirect heat, turning every minute or so, until browned and crisp, 10–12 minutes.

5. For both the oven and grill, baste with reserved glaze, turning every 30 seconds or so, until lacquered and slightly sticky, about three minutes.

6. Serve bacon with relish and lime wedges.

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