Samurai Bacon and King Oyster Mushroom Skewers

Forget bland kebabs with dry meat and limp veggies—this recipe flips the script. Thick-cut bacon meets meaty King Oyster Mushrooms for an ultra-savory skewer that’s packed with umami, crispy edges, and a sweet-sesame glaze. Grilled hot and fast, these skewers are next-level.

Samurai Bacon and King Oyster Mushroom Skewers

I used to hate shish kebabs. They always felt like an afterthought—undercooked peppers, overcooked steak, and zero seasoning. That’s why I set out to create something worth skewering. King Oyster Mushrooms were the answer: thick, tender, and grill-friendly. Pair them with thick bacon and coat the whole thing in Samurai Sauce (a sesame BBQ sauce) and you’ve got something restaurant-worthy. These skewers caramelize beautifully over high heat, giving you crispy, smoky bites that keep you coming back for more.

How to Make Samurai Bacon and King Oyster Mushroom Skewers

Preparation

Preheat your grill or smoker to 500°F. Soak bamboo skewers in water for at least 20 minutes so they don’t burn. While that’s happening, slice the King Oyster Mushrooms into thick rounds (about 1.5”) and cut the bacon into similar-sized pieces.

Building Your Skewers

Thread one mushroom chunk onto each skewer, then follow with three pieces of bacon stacked together to match the thickness of the mushroom. Alternate back and forth until you have equal parts mushroom and bacon along the skewer. Keep everything tightly packed to cook evenly.

Seasoning the Skewers

Give the assembled skewers a light dusting of Boars Night Out White Lightning. Spray them with duck fat spray for a rich, even sear.

Grilling the Skewers

Place the skewers directly on the hot grill. Flip every 3 minutes for about 12 minutes total, or until the bacon is crispy and the mushrooms are browned and tender. In the last 3 minutes, brush one side with Samurai Sauce, flip, and glaze the other side.

Serve with a Side of Samurai

Serve these hot off the grill with extra Samurai Sauce on the side for dipping. You can plate them whole or slice them up and serve as appetizers. Either way, they’re going to disappear fast.

Best Beer to Pair With Samurai Bacon & King Oyster Mushroom Skewers

Brown Ale

A slightly sweet, malty brown ale pairs beautifully with bacon and brings out the earthy tones in the mushrooms.

Japanese Lager

Crisp and clean, this beer is a nod to the Samurai-inspired sauce. It cuts through the richness of the bacon and refreshes your palate between bites.

Saison (Farmhouse Ale)

Funky, citrusy, and dry—this beer highlights the savory glaze and balances the salt and umami of the dish perfectly.

Samurai Bacon and King Oyster Mushroom Skewers

Russell Bird

Try this recipe when you're tired of boring BBQ skewers and want to impress with bold flavor and texture. It’s a killer mix of smoky bacon, juicy mushrooms, and sweet Samurai sauce—simple to make and guaranteed to win over both meat lovers and vegetarians (with a tweak!).

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Course Appetizer, Main Course

Cuisine Asian, Pork

Servings 4 people

Equipment

• Pit Boss PB 1000 Grill
• Apple Wood Pellets
• BBQ Gloves
• You Need a BBQ Cutting Board
• Yonedas Okami Chef Knife

Ingredients

  

1x2x3x

• 1 each Package King Oyster Mushrooms
• 1 lb Thick Cut Bacon
• 2 tbsp Boar’s Night Out White Lightning
• ¼ cup House of BBQ Experts Samurai Sauce
• 1 can Cornhusker Kitchen Duck Fat Spray

Instructions

 

• Preheat grill to 500°F
• Soak bamboo skewers for 20 minutes
• Slice mushrooms and bacon into equal-sized chunks
• Skewer alternating mushroom and bacon pieces
• Season with White Lightning and duck fat spray
• Grill 12 minutes, flipping every 3 minutes
• In final 3 minutes, glaze both sides with Samurai Sauce
• Serve hot with extra sauce on the side

Keyword different, Fun

Samurai Bacon and King Oyster Mushroom FAQs