Sweet and Spicy Streaky bacon Kebabs with Spring onion-Ginger Relish

Ingredients for Sweet and Spicy Streaky bacon Kebabs with Spring onion-Ginger Relish

• 6 spring onions, thinly sliced

• 1 serrano chilli, thinly sliced

• 1 cucharada de jugo de lima fresco

• 1 cucharadita de aceite de sésamo tostado

• 1/2 teaspoons finely grated peeled ginger

• 1/2 teaspoons light soft brown sugar

• Sal kosher

• Vegetable oil (for barbecue)

• 2 cucharadas de miel

• 2 tablespoons sambal oelek

• 1 cucharada de vinagre de arroz sin sazonar

• 1 teaspoon Sriracha

• 230g thick-cut streaky bacon

• Lime wedges (for serving)

• 8 (8–12-inch-long) metal skewers

Toss spring onions, chilli, lime juice, oil, ginger, and soft brown sugar in a medium bowl to combine; season with salt.

Prepare a barbecue for medium-high, indirect heat (for a charcoal barbecue, bank coals on one side of barbecue; for a gas barbecue, leave one or two burners off). Oil grates. Combine honey, sambal oelek, vinegar, and Sriracha in a small bowl; set glaze aside.

Thread streaky bacon onto 6–8 skewers, folding back and forth in accordion style, and barbecue 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 streaky bacon with relish and lime wedges.

Glaze can be made 1 week ahead. Cover and chill.

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