Grilled Ham Steak Kabobs with Peach Slaw Recipe -
Grilled Ham Steak Kabobs with Peach Slaw Recipe
  • READY IN 25 mins

Grilled Ham Steak Kabobs with Peach Slaw

Recipe by  

"This recipe is courtesy of Chef Eddie Matney, Eddie Matney's Restaurant, Phoenix, AZ. Try this exotic dish at your next cook-out. Grilled ham steak is served on a bed of peach slaw spiced with a Moroccan seasoning blend."

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Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    10 mins

    25 mins


  1. Prepare charcoal or gas grill. Cut ham steak in 1 by 3-inch strips and place on water soaked wooden skewers. Sprinkle on Moroccan spice and olive oil. Place skewers on grill over medium heat until golden brown.
  2. Combine remaining ingredients and mix well. Set aside.
  3. Scoop peach slaw on a plate and lay kabobs on top.
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Reviews More Reviews

Mar 17, 2004

This recipe was wonderful! The ingredients were pretty basic which made it all the more simple to whip up.The recipe was well written and very specific. Our family loved the unique and tangy blend of different spices. The peach slaw was out of this world. The presentation was really nice. There were no leftovers and the family wanted to know when we could fix it again. I really urge everyone to give this a try. I think you'll really enjoy! Hats off to Chef Eddie Matney. Thanks for sharing.

Aug 10, 2004

tasty and a beautiful presentation! I never would have put all the ingredients together, but it is GREAT!


8 Ratings

Jun 07, 2004

Great flavor combination. The peach slaw definitely complemented the delicious ham. I served with boiled new potatoes, and the meal was a complete success!!

Jul 19, 2011

The peach slaw is amazing! I usually use nectarines for their firmer texture and slice very, very thinly. I omit the red bell pepper, and substitute fresh basil if I don't have mint. For the kebabs, I mix the seasoning with olive oil to make a paste, then skewer fresh pineapple, red onion, red and yellow bell pepper, and squash or zucchini along with the ham, dab the spice paste over everything and cover and refrigerate an hour or so. Alternately, the kebab ingredients can all be thrown in a bag with the oil and spice mixture and marinated, then cooked in a grill basket (or roasted in a hot oven when it's too cold for grilling). Coarsely chop up any leftover pieces and make quesadillas the next day with canned pinto beans and asadero or jack cheese.

Sep 24, 2009

Very nice seasoning on the ham; even my five-year-old loved it. I was short on peaches but nectarines made a nice substitution.

Feb 01, 2010

The spice mixture was AMAZING. These were great!


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  • Calories
  • 423 kcal
  • 21%
  • Carbohydrates
  • 19.6 g
  • 6%
  • Cholesterol
  • 101 mg
  • 34%
  • Fat
  • 25.5 g
  • 39%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 29.5 g
  • 59%
  • Sodium
  • 1133 mg
  • 45%

* Percent Daily Values are based on a 2,000 calorie diet.

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