Shelly's Recipe

BACON WRAPPED MAPLE GLAZED KABOBS

Category: Kabobs/Kebobs/Skewers

1 pkg Maple Cured Bacon
1.25 pounds boneless chicken or pork tenderloin
Seasoning blend of your choice - Rotisserie Chicken, Southern BBQ Rub or Harissa (spicy)
1/2 cup Maple syrup
1-2 pats butter

Choose the best-shaped and most solid pieces from a package of Tony’s Applewood or Maple Cured Bacon. Cut boneless meats into evenly sized 1-2 bite-sized pieces and sprinkle with Seasoning Blend of your choice. Rest at cool room temperature as you preheat a medium grill.

Wrap each piece of meat in bacon, wrapping around 1 1/2 times - cut off excess and save for another use. Immediately slide each wrapped cube onto a skewer, securing loose ends of bacon with skewer. Repeat, leaving at least 1/2 inch in between each piece of meat - do not overload skewers!

Mist preheated and cleaned grilling grates with oil an immediately add kabobs - cooking over direct low to medium heat to brown and cook through (breasts and pork tenderloin cook more quickly than chicken thigh). Brush with maple syrup several times near the end of cooking time to glaze. Cooking times depend on conditions - remove and rest 5 minutes.

While kabobs rest, bring remaining maple syrup to a simmer and reduce slightly, remove from heat, swirl in butter and drizzle over kabobs. Serve with greens and sweet potatoes. Serve immediately. Serves 3