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Plan ahead! This recipe requires marinading time. Place the pork in a nonreactive mixing bowl or baking dish. Cut one of the onions in half and grate the halves on the large holes of a box grater or puree them in a food processor.
Add it to the pork along with the bay leaves, peppercorns, coriander seeds, white wine and olive oil.
Stir to mix. Cover and refrigerate for at least 2 hours, or preferably, overnight. Cut the remaining onion in half crosswise and cut each half in quarters. Break the quarters into individual layers. Finely chop the smaller onion pieces and add them to the marinating pork. Set the remaining onion pieces aside.
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 400 degrees F and preheat, lid closed, for 10 to 15 minutes.
Drain the cubes of meat, knocking off any solids, and discard the marinade. Thread the pork onto the skewers, alternating the cubes of meat with the pieces of onion, bell pepper, mushrooms, and bacon, emphasis on lots of bacon.
Arrange the kebabs on the grate and season generously on all sides with the Pork and Poultry Shake.
Grill the kebabs until golden brown on the outside and cooked to taste, 15 to 20 minutes, turning once. Remove from the Traeger and serve immediately with some crusty bread or steamed rice. Enjoy!
Traeger Grill and Baldface Lodge Combine Forces