Skewer This: The Pork Kebab Trifecta

Pork. Bacon. Summer sausage. All grilled to perfection on a stick.

Does life really get any better than this?

This concoction is for the certified pork fanatic and is the first in our series of “Porktastic Nine” recipes. Intersperse with red onion and bell peppers and you’ve got a winning meal. In fact, we’ll place our own bet that the neighbors will be crowding around your grill in record time. Be sure to mix up your marinades, from sweet and sour to spicy teriyaki.  Below we employ a simple honey-citrus barbeque glaze. Ahh, summer.

Ingredients

• 6 (12-inch) skewers (if metal they will get hot; if bamboo, soak in water to avoid burning)
• 6 slices bacon, cut into one-inch pieces
• 4 summer sausages, sliced to one-inch pieces
• 1-2 lb. pork loin, cut into six equal strips, then cube
• 1/2 large red onion, cut into one-inch pieces
• 1 bell pepper (red, green and/or yellow), cut into 1 1/2-inch pieces
• 1 cup honey barbeque sauce
• 1/4 cup orange juice

Directions

Brush cooking oil to your grate prior to grilling to avoid sticking.

Cook bacon pieces about 1 minute (microwave or pan) before adding to skewer. Drain before skewering.

Alternate applying meats and vegetables on skewer until fully loaded.

Add orange juice to honey barbeque sauce to add citrus flavor and slightly thin the sauce. Brush on kebabs.

Place skewers on hot oiled grill (medium heat) and 15-20 minutes, turning often.

Brush kebabs with barbeque glaze with each turn.

Remove from skewer and enjoy.