Spicy Spam Kabobs

Spam on a skewer sounds like a joke until you actually grill it. The cubes develop a crispy, caramelized crust over the coals while staying tender inside, and the lemon-herb marinade cuts through the saltiness with bright acid and a kick of red pepper flakes.

Snow peas wrapped around pineapple chunks is the clever detail here. The pea pods char lightly on the grill and hold the pineapple in place on the skewer, adding a snap of green freshness between the salty Spam and sweet fruit. Red bell pepper pieces round out the color and crunch.

Two hours of marinating lets the lemon juice, thyme, oregano, and garlic penetrate the Spam cubes. Don’t skip this. Unmarinated Spam on a skewer is just hot lunch meat. Marinated Spam on a skewer is a legit cookout move.

Pro Tips

• Cube the Spam evenly so the pieces cook at the same rate. Uneven chunks mean some are charred while others are barely warm.
• If using wooden skewers, soak them in water for 30 minutes before threading. Dry skewers catch fire over the coals.
• Grill over medium-hot coals, not blazing. Too much heat chars the outside before the marinade has time to caramelize.

Variations

• Brush with teriyaki sauce during the last minute of grilling for a Hawaiian-style glaze.
• Add chunks of sweet onion between the Spam and peppers for extra sweetness.
• Serve in warm pita pockets instead of over rice for a portable meal.