Chef Mark Shoopman prepares a sizzling summer appetizer: Bacon-Wrapped Peach Kebabs… and these kebabs have kick!
Try it at home!
Bacon Wrapped Summer Peach Kebob Appetizer with Apricot BBQ Sauce
By Certified Executive Chef Mark Shoopman, CEC, CFBE of Lutheran Hillside Village.
4 each Large summer peaches – FRESH, pitted and cut into wedges
16 each Strips of smoked bacon
4 each 8 inch Metal or Bamboo skewers (soak the bamboo ones for 30 minutes before use)
As needed Chef Mark’s special seasoning blend
Cut the peaches in half and remove the pit. Cut the halves in two to create 4 wedges and set aside.
wrap the strips around the peach wedges making sure it tis secured.
Take the skewer and gently pierce peach, sliding down the skewer. Repeat the procedure until there are 3 peaches wedges on each skewer. Gently roll the skewer in the seasoning and allow to rest for a minute.
Heat the grill to medium high heat and cook the kebobs approximately 3 minutes on each side until the bacon is browned and crisp. During the last 2 minutes of cooking baste with the Apricot BBQ sauce. Remove from the grill your favorite decorated appetizer plates with fresh lime wedges.
Tangy Apricot BBQ Sauce: *Place all the ingredients in medium bowl and mix thoroughly.
2 cups Barbecue sauce
1 cup Apricot preserves
2 tablespoons Ground horseradish
¼ cup Cider vinegar
Chef Mark’s Special Seasoning; *Mix all ingredients and store in an air tight container.
1 ½ tablespoons Chili powder
1 tablespoon Brown sugar
1 tablespoon Good quality smoked paprika
2 tablespoons Sea salt
1 tablespoon Freshly ground black pepper
1 tablespoon Dried Oregano
1 tablespoon Cayenne pepper
1 tablespoon Dried Thyme
1 tablespoon Granulated garlic
1 tablespoon Onion powder
1 teaspoon White pepper