- Level: Easy
- Total: 35 min
- Prep: 20 min
- Cook: 15 min
- Yield: 4 servings
Ingredients
Vegetable oil, for the grill
1 1/2 pounds pork tenderloin, cut into 1-inch cubes
1 pound andouille sausage, sliced 1/2 inch thick
4 slices thick-cut bacon, cut into 1-inch pieces
3 dill pickles, sliced 1/4 inch thick
2 large banana peppers, seeded and cut into 1-inch pieces
2 large onions, quartered and cut into 1-inch pieces
Kosher salt and freshly ground pepper
1/4 cup whole-grain or Creole mustard
1/4 cup extra-virgin olive oil
Directions
- Preheat a grill to medium and brush the grates with vegetable oil. Thread the pork tenderloin, sausage, bacon, pickles, banana peppers and onions onto eight 10-inch skewers; season with salt and pepper.
- Combine the mustard and olive oil in a small bowl; brush all over the kebabs. Grill the kebabs, turning occasionally, until marked and cooked through, about 12 minutes.
