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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.
Ingredients
4 servings
For the relish:
For the bacon kebabs:
Special Equipment
Make the relish:
Step 1
Toss scallions, chile, lime juice, oil, ginger, and brown sugar in a medium bowl to combine; season with salt.
Make the bacon kebabs:
Step 2
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.
Step 3
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
Step 4
Glaze can be made 1 week ahead. Cover and chill.
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Reviews (3)
Back to TopThis is one of the best things I've ever eaten.
1wayin
NJ
5/26/2019
I have done this several times and using indirect heat is the key. In fact, I've stopped using my conventional BBQ and have started using my pellet grill set on smoke (about 200 degrees F). It takes about 30 mins but that's inactive time mostly....Not much to do....However, if you sprinkle the bacon with brown sugar (both sides) you'll be handsomely rewarded. My mouth is already watering at the thought.
stevemill
southern CA
8/7/2017
Loved it, great for a party.
troy_m_hart
Houston, TX
12/30/2016