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Ham and Veggie Crepe Kebabs
Ham and Veggie Crepe Kebabs
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Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
130 minutes
Layer savory crepe strips with pineapple, ham, grilled zucchini, and yellow squash for a delicious kebab twist.
Ingredients:
  • 1 pound zucchini, cut into bite-sized pieces
  • 1 medium yellow squash, cut into bite-sized pieces
  • 1 orange bell pepper, cut into bite-sized pieces
  • 1 (16 ounce) bottle Italian-style salad dressing
  • 1 cup milk
  • 2 eggs
  • 0.66666668653488 cup all-purpose flour
  • 2.5 teaspoons vegetable oil, divided
  • 1 pinch salt
  • 1 pound cubed fully cooked ham
  • 1 (20 ounce) can pineapple slices, drained
  • 1 pound cherry tomatoes, halved
  • skewers
Instructions:
  • Combine zucchini, squash, and bell pepper in a large resealable plastic bag. Pour Italian dressing over the vegetables until evenly coated. Remove excess air, seal the bag, and refrigerate for at least 1 hour.
  • In a blender, blend milk, eggs, flour, 1 1/2 teaspoons oil, and salt until smooth. Chill the batter in the refrigerator for 1 hour before using.
  • Preheat a skillet over medium-high heat and brush with oil. Pour 1/4 cup of crepe batter into the pan, swirling to coat the surface. Cook until golden on both sides for 4 to 5 minutes. Allow crepe to cool on a clean surface. Repeat with remaining batter.
  • Slice crepes into 1 to 2-inch wide strips.
  • Preheat a grill to medium heat and oil the grate lightly. Grill zucchini, squash, bell pepper, and ham until the vegetables are tender but still have a slight crunch and the ham reaches an internal temperature of 160 degrees F (71 degrees C), about 8 to 10 minutes. Then, slice the ham into bite-sized pieces.
  • Thread crepes, ham, zucchini, squash, peppers, pineapple, and tomatoes onto skewers in your favorite arrangement.

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