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.