INGREDIENTS

12 Deen Halal Beef Breakfast Slices
2 tablespoons vegetable oil
3 tablespoons honey
2 tablespoons rice vinegar
1 1/2 tablespoons sriracha

Relish

6 scallions, thinly sliced
Serrano pepper, seeded and finely minced
2 tablespoons fresh lime juice
1 teaspoons sesame oil
1 teaspoons fresh ginger, finely grated
1 teaspoons brown sugar
4 lime wedges, for serving

INSTRUCTIONS

Step 1
If using wooden skewers, submerge them in water for at least 30 minutes before grilling to prevent scorching. Metal skewers need no prep.

Step 2
To make the basting glaze, whisk together the honey, rice vinegar, and sriracha in a small bowl until smooth. Set aside about half for basting and reserve the rest for finishing.

Step 3
To make the ginger relish, combine the scallions, Serrano pepper, lime juice, sesame oil, ginger, and brown sugar in a small bowl. Set aside.

Step 4
Working with one slice of bacon at a time, weave each slice accordion-style onto a skewer, gathering the bacon into loose folds. Weave 3 strips per skewer. Brush each lightly all over with 2 tablespoons vegetable oil.

Step 5
Heat a grill or grill pan over medium-high heat. Grill the kababs for 5 minutes per side, until the bacon begins to crisp and render. In the last 2 minutes of cooking, brush with the basting glaze and flip once more, letting it caramelize and char slightly at the edges.

Step 6
Transfer the kababs to a platter. Spoon the ginger relish over the top and serve with the lime wedges. Serve the remaining glaze at the table as an option for an additional drizzle.