Ballpark or tailgating food is simply just street food. The whole purpose of street food is to be accessible, “fast” food that can be eaten without the use of silverware. Street food has made a huge insurgence in the our culinary world of late. Most countries around the globe have their own version and have been doing street food for decades. Whether it’s shawarma in Turkey, pizza in Italy, empanadas in Spain, fish cakes in Barbados, or Beef Patties in Jamaica, each country distinctly represents their culture through this delicious convenient food.

At my son’s birthday party, I served food on sticks and the kids went crazy for it! So, it’s a great thing not only for watching the big game, but for pool parties, birthday parties or anywhere you want to have the convenience of not using plates and utensils. The added bonus is clean-up is a breeze!

Chicken Sausage with Ancho BBQ Sauce

You can substitute pork, beef, turkey or any other sausage of your choice. I love this chicken sausage! It is super juicy and way more flavorful than most chicken sausages on the market. I like to serve it on a stick, sort of corn dog style.

Ingredients

6 grilled chicken and apple sausages, preferably Aidells
Ancho BBQ Sauce
1 tablespoon extra virgin olive oil
1/2 yellow onion, chopped
2 ancho chiles, reconstituted in hot water, seeds and stems removed; pureed
2 tablespoons tomato paste
1 15-ounce can crushed tomatoes
1/4 cup plus 1 Tbs dark brown sugar
1 tablespoon rice wine vinegar
1 teaspoon kosher salt

Ancho BBQ Sauce
1. Heat a saucepan over medium heat. Once hot add oil and onion; saute until translucent, about 3 minutes.
2. Add remaining ingredients to pan; stir to combine. Bring to a boil; reduce the heat to low, simmer, uncovered for 20-30 minutes. Taste and adjust seasoning if necessary. You want it to be tangy, smoky, spicy and sweet.
3. Puree in a blender or food processor until smooth or leave chunky if you prefer.
4. Transfer sauce to a covered, plastic container and refrigerate until ready to use. Sauce will keep for 3 weeks.
Servings: 6
Source: Yolanda Banks

Lamb Kabobs with Harissa Raita
Harissa is a North African hot chili paste commonly made with piri piri peppers, tomatoes, and Paprika.

Ingredients

3 pounds ground lamb loin
1 cup yellow onions, finely chopped
1/2 cup fresh mint, finely chopped
2 teaspoons fresh garlic, finely chopped
2 tablespoons lemon zest
1 tablespoon ground cumin
1 tablespoon ground turmeric
2 teaspoons kosher salt
Harissa Raita
2 cups Greek yogurt, such as Fage
1/2 cup fresh mint, finely chopped
1 English cucumber, peeled, seeded, and finely chopped
1 tablespoon Harissa
1 teaspoon kosher salt
Directions

1. In a large bowl, combine lamb, onions, mint, garlic, lemon zest, cumin, turmeric, and salt; mix well to combine. Form 1/4 cup of meat onto one end of water-soaked wooden skewer, pressing and adhering to skewer to make an oblong sausage. Repeat with remaining lamb mixture until gone.
2. Place onto parchment-lined baking sheet, cover with plastic and refrigerate for at least 1 hour or up to 8 hours.
3. Meanwhile, make Harissa Raita: Combine all ingredients in a small bowl; taste and adjust seasoning if necessary. Raita can be made up to 4 hours in advance. Refrigerate until ready to use.
4. When ready to cook, heat grill to high. Place skewers onto a well-oiled grill; grill kabobs for about 3 minutes per side or until nicely charred, turning once. Lamb loin is really lean, DO NOT OVERCOOK!

Notes

Serve with warm mini whole wheat pitas.
Source: Yolanda Banks