Mini Slab Bacon Skewers are the kind of crowd-pleasing appetizer that hits every satisfying note: smoky, sticky, salty, and sweet. These meaty morsels of thick-cut bacon or pork belly are glazed to perfection and served on skewers for easy handling—ideal for game day, cocktail parties, or a bold brunch board.
[cooked-sharing]
Yields4 ServingsPrep Time15 minsCook Time25 minsTotal Time40 mins
Makes 12 skewers
For the Bacon Skewers
1lbslab bacon or thick-cut pork belly, cut into 1-inch cubes
12small wooden skewers or cocktail sticks (soaked in water for 20 minutes if grilling)
For the Glaze
2tbspmaple syrup or honey
1tbspDijon or whole grain mustard
1tbspbrown sugar
1tbspsoy sauce
1tspsmoked paprika
½tspchili flakes (optional, for a kick)
Fresh cracked pepper, to taste
Preheat & Prep
1
Preheat oven to 400°F (200°C) or heat a grill to medium-high.
If using wooden skewers, soak them in water to prevent burning.
Make the Glaze
2
In a small saucepan, combine maple syrup, mustard, brown sugar, soy sauce, paprika, and chili flakes.
Heat gently until the mixture bubbles and slightly thickens, about 3–4 minutes.
Remove from heat and set aside.
Skewer the Bacon
3
Thread 2–3 cubes of bacon onto each skewer, leaving space between them to ensure even cooking.
Brush each skewer with a thin layer of the glaze.
Cook
4
Oven Method:
Line a baking tray with foil and place a rack on top.
Arrange skewers on the rack and roast for 20–25 minutes, turning and glazing halfway through, until caramelized and slightly crisp on the edges.
Grill Method:
Grill skewers over indirect heat for 10–12 minutes, brushing with glaze and turning occasionally until glossy and golden with char marks.
Finish & Serve
5
Let cool slightly before serving.
Optional: Garnish with chopped chives, cracked pepper, or a sprinkle of sesame seeds for a bit of extra flair.
Serving Suggestions
6
Ideal for appetizer platters, brunch buffets, or whiskey tastings.
Serve with mustard aioli, fig jam, or bourbon glaze for dipping.
Pairs well with a spicy Bloody Mary, old fashioned, or a dark ale.
Ingredients
Makes 12 skewers
For the Bacon Skewers
1lbslab bacon or thick-cut pork belly, cut into 1-inch cubes
12small wooden skewers or cocktail sticks (soaked in water for 20 minutes if grilling)
For the Glaze
2tbspmaple syrup or honey
1tbspDijon or whole grain mustard
1tbspbrown sugar
1tbspsoy sauce
1tspsmoked paprika
½tspchili flakes (optional, for a kick)
Fresh cracked pepper, to taste
Directions
Preheat & Prep
1
Preheat oven to 400°F (200°C) or heat a grill to medium-high.
If using wooden skewers, soak them in water to prevent burning.
Make the Glaze
2
In a small saucepan, combine maple syrup, mustard, brown sugar, soy sauce, paprika, and chili flakes.
Heat gently until the mixture bubbles and slightly thickens, about 3–4 minutes.
Remove from heat and set aside.
Skewer the Bacon
3
Thread 2–3 cubes of bacon onto each skewer, leaving space between them to ensure even cooking.
Brush each skewer with a thin layer of the glaze.
Cook
4
Oven Method:
Line a baking tray with foil and place a rack on top.
Arrange skewers on the rack and roast for 20–25 minutes, turning and glazing halfway through, until caramelized and slightly crisp on the edges.
Grill Method:
Grill skewers over indirect heat for 10–12 minutes, brushing with glaze and turning occasionally until glossy and golden with char marks.
Finish & Serve
5
Let cool slightly before serving.
Optional: Garnish with chopped chives, cracked pepper, or a sprinkle of sesame seeds for a bit of extra flair.
Serving Suggestions
6
Ideal for appetizer platters, brunch buffets, or whiskey tastings.
Serve with mustard aioli, fig jam, or bourbon glaze for dipping.
Pairs well with a spicy Bloody Mary, old fashioned, or a dark ale.
