Pork and Bacon Kebabs

By BobD

This double dose of pork was inspired by a dish Steven Raichlen encountered on a recent trip to Serbia, where he researched native barbecue traditions for his upcoming book, Planet Barbecue.

Ingredients

• 3 garlic cloves, minced
• 2 teaspoons sweet paprika
• 1 teaspoon kosher salt
• 1 teaspoon caraway seeds
• 1 teaspoon dry mustard
• 1/2 teaspoon freshly ground pepper
• 2 tablespoons vegetable oil
• 1 1/2 pounds pork tenderloin, cut into 1 1/2-inch cubes
• 1 large sweet onion, cut into 2-inch dice
• 1/2 pound lean slab bacon, cut into 1-inch dice

Preparation

Step 1

In a bowl, mix the garlic with the paprika, salt, caraway seeds, dry mustard, pepper and oil. Add the pork, toss to coat and refrigerate for 1 to 2 hours.

Light a charcoal grill. Thread the pork, onion and bacon onto 8 skewers. Grill over high heat, turning, until browned and the pork is just cooked through, 15 minutes. Transfer to a platter and serve.