Shashlik from three types of pork

Ingredients:

• 0.7 kg pork tenderloin, cut into 2.5 cm cubes.
• 450 g andouille sausage, cut into 1 cm thick circles.
• 4 thick slices bacon, cut into 2.5cm pieces.
• 3 pickled cucumbers, cut into 0.5 cm thick circles.
• 2 large banana peppers, seeded and cut into 2.5cm pieces.
• 2 large onions, quartered and cut into 2.5cm pieces.
• 1/4 cup grainy or Creole mustard
• 1/4 cup olive oil

Preparation:

1. Preheat the grill to medium-high and brush the grates with vegetable oil. Thread the pork, sausage, bacon, pickles, banana peppers, and onions onto eight 10-inch skewers; season with salt and black pepper.
2. Combine mustard and olive oil in a small bowl; brush all kebabs with the oil. Grill, turning occasionally, until cooked through and crispy with grill marks, about 12 minutes.