Bacon Wrapped Pork Kabobs

The smoky flavor of the bacon makes this dish a killer!


  • 1 Tbsp. paprika
  • 2 pork tenderloins, about 1 pound each cut into 1-inch pieces
  • 12 slices smoked bacon, thickly cut, then halved
  • 1 tsp. garlic powder
  • 1 Tbsp. chili powder
  • 12-Twelve-inch skewers soaked in water for one hour, for serving
  • 1 tsp. sugar
  • 1 tsp. freshly ground black pepper


  • 1/2 cup Dijon-style mustard
  • 1 tsp. dried thyme
  • 2 Tbsp. honey
  • 1 tsp dried rosemary
  • 1 Tbsp. Worcestershire sauce
  • 1 tsp. hot sauce


  1. In a large bowl, mix together the ingredients for the rub. Add the pork pieces and toss gently to coat.
  2. Wrap a half-slice of bacon around a piece of the pork and thread onto a skewer. Leaving a bit of room between each piece, continue until all the pieces of pork are skewered. Arrange the skewers on a large platter and set aside.
  3. In a medium bowl, mix together the ingredients for the marinate and pour it over the kabobs. Cover and marinate in the refrigerator for 1 hour or up to 4 hours.
  4. Prepare enough coals for a medium fire or set a gas grill to medium. Grill the kabobs over medium heat until they are just cooked through, about 12 minutes.
  5. Remove from heat and serve immediately.

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