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Figgy Piggy Kebabs with Gorgonzola Orzo Recipe


This is one of our favorite summer grilling recipes. The smoky sweet flavor of the pork and figs is perfect with the pungent Gorgonzola orzo. Big, bold flavors and easy to make!


Piggy Kebabs


1 2-pound pork loin

8 slices thick cut peppered bacon, cut in half crosswise

1 cup beer

¼ cup honey

2 tablespoons prepared Dijon mustard

3 tablespoons olive oil, plus more for brushing grill

1 garlic clove, minced

2 teaspoons fresh thyme leaves


Figgy Kebabs


4 fresh figs, halved

2 red or yellow bell peppers, cut in quarters

2 Vidalia onions, cut into wedges

Olive oil for brushing grill


Gorgonzola Orzo


1 tablespoon olive oil

1 garlic clove, minced

4 cups cooked orzo, kept warm

6 ounces crumbled Gorgonzola cheese

1 teaspoon fresh thyme leaves

Zest of 1 lemon


Cut pork loin into 16 equal cubes and place in large sealable plastic food bag. Cut each bacon slice in half crosswise and set aside in refrigerator. Combine beer, honey, mustard, oil, garlic and thyme and pour over pork. Seal bag and allow to pork to marinate for at least one hour in refrigerator. Kept refrigerated, pork can marinate overnight – up to 24 hours.


While pork is marinating, prepare figgy kebabs by equally threading figs, bell peppers and onions onto four skewers.


Prepare orzo according to package directions and keep warm.


Preheat gas grill for medium heat. Remove pork from marinade. Wrap each loin cube with ½ slice of bacon and thread equally onto four skewers.


Brush grill top lightly with olive oil and place piggy skewers on grill to cook. Allow to cook for about 8 minutes, 4 minutes on each of two sides. Then brush additional grill top area for figgy skewers. Place fig and vegetable skewers over heat. Turn pork skewers and cook an additional 4 minutes on each side or until completely done. Turn fig skewers once during cooking – just heat through. Remove skewers from heat and allow to rest.


In a skillet, sauté garlic in 1 tablespoon of oil. Add orzo, cheese and thyme, stirring until well combined. Add lemon zest and juice just before plating to serve.


Mound orzo onto a serving platter. Top with kebabs and garnish with sprigs of fresh thyme. Serves 4 to 6.