Your next BBQ just got better: Try this low-carb kabobs recipe

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They say that bacon makes everything better, so even if you aren’t a fan of Brussels sprouts, you’ll want to give the recipe below a try. The bacon infuses the sprouts with that delicious smoky, meaty bacon flavor, which is further enhanced by cooking on the grill. Serve it as an appetizer or a hearty cookout side dish.
The Brussels sprouts are cooked briefly in the microwave to tenderize them a bit so they'll cook in the same amount of time on the grill as the bacon. You can do the microwaving and even toss the sprouts in the sauce ahead of time (even a day or two) to make this a quick-fix barbecue dish
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Cooktop Cove
Brussels Sprouts Kabobs with Bacon
4
10 minutes
15 minutes
25 minutes
20 small Brussels sprouts, trimmed and left whole
4 strips thick-cut bacon
1 tablespoon extra-virgin olive oil
2 garlic cloves, minced
1 teaspoon dry mustard
1 teaspoon paprika
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
Preheat the grill to medium.
Place the Brussels sprouts in a microwave-safe bowl and heat in the microwave for 3 minutes.
Add the oil, garlic, mustard, paprika, salt and pepper to the Brussels sprouts and toss to combine.
Skewer the bacon and Brussels sprouts onto 4 metal skewers, snaking the bacon around the sprouts, using 1 strip of bacon and 5 sprouts for each skewer.
Place the kabobs on the grill, cover and cook for 5 minutes. Flip the skewers over and cook for about 5 minutes on the second side, until the sprouts are browned and tender, and the bacon is cooked through and browned. Serve immediately.
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