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.

INGREDIENTS

12 medium jalapeños
8 oz. cream cheese
3 oz. shredded cheddar or Monterey Jack cheese
3 scallions, thinly sliced
1 tsp. smoked paprika
Salt and pepper to taste
12 slices Deen Halal Beef Bacon, cut in half crosswise
Special equipment: Toothpicks

INSTRUCTIONS

Step 1
Preheat the oven to 375°F. Line a large baking sheet with aluminum foil, then top with a wire rack.

Step 2
Cut the jalapeños in half, lengthwise. Using the tip of a small spoon, scoop out and discard the seeds and white membrane. Set the halved jalapeños aside (you may want to put on a pair of vinyl or latex gloves while handling the peppers; either way, be sure to avoid touching your eyes or face).

Step 3
3. In a medium bowl, stir together the cream cheese, shredded cheese, scallions, and smoked paprika. Season generously with salt and pepper.

Step 4
Fill each popper with about 1 tablespoon the cream cheese mixture (each popper should be generously stuffed, with a slight dome). Wrap one piece of bacon around each popper, securing with a toothpick. Repeat with remaining poppers and bacon.

Step 5
Arrange poppers evenly on the wire rack and transfer to the oven. Bake until bacon is cooked through, about 20-25 minutes. If, after 20 minutes, the bacon doesn’t look brown enough, broil on the rack closest to the broiler until crisp, about 2 minutes. Let cool for 5 minutes, then serve warm.