Bacon-Wrapped Pork Kebobs

Mario Batali has shared this crowd-pleasing kebob recipe with us! Check out Mario’s tips for cooking kebobs like a pro, here.

The smoky flavor of the bacon turns this into a killer dish.


  • 2 pork tenderloins (about 1 pound each), cut into 1-inch pieces
  • 12 slices smoked bacon, thick-cut
  • 12 12-inch skewers, soaked in water for 1 hour

For the rub:

  • 1 tablespoon paprika
  • 1 tablespoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon sugar
  • 1 teaspoon freshly ground black pepper

For the marinade:

  • 1/2 cup Dijon-style mustard
  • 2 tablespoons honey
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon hot sauce


In a large bowl, mix together the ingredients for the rub. Add the pork pieces and toss gently so that they are coated with the rub.

Wrap a half-slice of bacon around a piece of the pork and thread it on a skewer, leaving a bit of room between each piece. Continue until all the pieces of pork are wrapped and skewered, then arrange the skewers on a platter.

Mix together the ingredients for the marinade and pour it over the kebobs. Let them marinate in the refrigerator for 1 hour, or up to 4 hours.

Grill the kebobs over medium heat until they are just cooked through, about 12 minutes. Serve immediately.

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