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© James Baigrie

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Pork and Bacon Kebabs

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Pork and Bacon Kebabs

ACTIVE TIME: 30 MIN
TOTAL TIME: 1 HR 30 MIN PLUS 1 HR MARINATING
SERVES: 4
This double dose of pork was inspired by a dish Raichlen encountered on a recent trip to Serbia, where he researched native barbecue traditions for his upcoming book, Planet Barbecue. "The grilling there was amazing, as sophisticated as any grill culture in the world," he says.
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
directions
  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.
  2. 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.
WINE These kebabs are influenced by Serbian cooking; Zinfandel also has Eastern European roots—it is descended from the Croatian grape Crljenak and will pair nicely here. Try the oaky 2005 7 Deadly Zins or the darkly fruity 2005 Cline Ancient Vines.