Deli Meat Kabobs & BBQ Dip


  • 1 (12-ounce) package Premium Deli Smoked Honey Ham
  • 12 grape tomatoes
  • 1 small ripe avocado, peeled, cut into 12 chunks (see note)
  • 1/4 cup bottled barbecue sauce
  • 2 tablespoons reduced-fat mayonnaise
  • 1/8 teaspoon chipotle chile powder, optional
  • 1 tablespoon minced chives or scallions (green parts only)


30 minutes


4 servings


  • Make 6 stacks of meat, then cut each stack into 4 strips. Keep the strips intact.
  • Working with one strip at a time, thread one end onto a bamboo or metal skewer.
  • Add a grape tomato then push the other end onto the skewer over the tomato.
  • Add one end of a second stack of strips. This time, insert an avocado chunk.
  • Repeat so each skewer has 4 strips wrapped around a total of 2 tomatoes and 2 avocado chunks.
  • Repeat with remaining Premium Deli Honey Ham to yield 6 skewers. Arrange on a serving platter.
  • Combine barbecue sauce, mayonnaise and chile powder in small serving bowl.
  • Sprinkle on chives.
  • Place in center of platter.
  • Serve the kebabs with barbecue dip on the side.
  • Note: Cut avocado into 6 wedges; cut each wedge widthwise in half to make 12 chunks. If desired, substitute 12 steamed sugar-snap peas for a lower-fat kebab.