The Canned Meat That Makes Quick And Tasty BBQ Kebabs

World War II was the catalyst for SPAM's meteoric rise in popularity, thanks to its portability and shelf stability. Since 1937, some 7 billion cans of this tinned meat have been sold (per Hartford Courant), but popular myths about SPAM still persist. Here's something factual that you might not have known about that salty, umami-rich processed pork protein: it makes a killer main ingredient for kebabs and cooks up in a jiffy. The fat in SPAM renders quickly on a grill, making the cubes crisp at the edges and turning them into delightful little flavor bombs. Thread some quick-cooking produce on the skewer like pineapple and bell pepper alongside it, and you have an effortless dinner that can turn even the most ardent naysayer into a bona fide SPAM fan.

The tricky thing about kebabs is that they are generally more energy-intensive than you'd predict. Your meat of choice has to be cut laboriously into bite-sized chunks and seasoned or marinated. You have to pick your veggies and fruit carefully, because the best grilled kebabs only happen when you choose components that all cook at the same rate (otherwise you'll have issues like blackened chunks of tough meat alongside raw veg). SPAM, on the other hand, is already tasty on its own. It even comes in multiple flavors to make a delicious dinner easy-breezy. Its rectangular shape makes cutting it light work. And, best of all, you won't waste critical time wondering if the meat is safely up to temp, because SPAM is ready to eat straight from the can.

SPAM is a precious commodity to Hawaiians (again, go back to your World War II history books for context there), which might be why many glazes for SPAM kebabs lean in a distinctly Polynesian or pan-Asian direction. Bottled teriyaki sauce represents the easiest path to quick, delicious kebabs, although we also see it subbed for that more American condiment, BBQ sauce. For another island-inspired glaze, think SPAM musubi and mix up a preparation of oyster sauce, soy sauce, mirin, and brown sugar. If you are using pineapple, like many, many SPAM kebab recipes call for, you will find this sort of coating to be particularly amenable to the natural sweetness of the fruit.

Sweetness is also the name of the game when it comes to SPAM kebab glazes made with either honey or maple syrup. Because SPAM is naturally very salty, a more sugary sauce creates depth of flavor. But you needn't stick to just one saccharine note! Some kebab sauces will incorporate rice wine vinegar or sharp grated ginger for some zing to build even more complexity. 

This isn't a new idea, either. A Facebook post shows an ultra-retro 1965 recipe for SPAM kebabs with Minute Rice that utilizes a glaze of vinegar, mustard, and brown sugar, leading to skewers that we imagine must have had an absolute punch of big flavors! You needn't think too hard about the "right" glaze for your SPAM kebabs, as this is meant to be a quick, on-the-fly meal that only requires heating your grill. Just remember to avoid extra sodium, and your kebabs will be just fab.