Welcome to your new go-to grilled veggie on a stick: Grilled Bacon Brussel Sprouts Kebabs made in just 20 Minutes! There are no boring side dishes when you grill this!
🥓 Ingredients
Bacon is a delicious flavoring that a lot of people forget to use. It is simply salt cured pork. If you haven’t cured your own bacon, you should!
Bacon’s salt and fat complement the Brussel sprouts but don’t overtake it.
Select a flavor of bacon like hardwood smoked, apple smoked, maple infused…You get the idea. Use a bacon that your family likes and it’s sure to be a hit!
Brussel sprouts are not the boring old veggie that you know is packed with fiber and potassium. Once you weave it with bacon and grill it up, you have yourself a delicious side dish that you will WANT TO EAT instead of SHOULD EAT.
🔥 Instructions
Step One: Cut the Brussel sprouts in half prior to loading on the skewer. That thickness worked out well with the thinly sliced bacon. Both the veggie and the bacon were done at the same time.
Step Two: Spray the metal skewers with an oil spray to minimize sticking and alternate the Brussel sprouts and weaving the bacon. Try to think of that ribbon candy we would eat at holiday time. The bacon is the ribbon and the Brussel sprouts go in the open space.
Step Three: Set up the grill to 350 degrees. Place the skewers on the grill and close the lid. Flip over after about 3-5 minutes on each side. Check to make sure the bacon is fully cooked and serve immediately.
🍴 Substitutions
- In between the Brussel sprouts and bacon, add red peppers!
- Mushrooms and Brussel sprouts together are a natural combination. Throw some on the skewer.
- Try alternating cauliflower and Brussel sprouts while still weaving the bacon through.
- Stay away from mixing quick cooking vegetables like zucchini or yellow squash with these. They will cook too fast and fall apart on the grill.
Our Favorite Tips
Make sure to wash the brussel sprouts off and cut off the little tip of the bottom. Remove the old/dead-looking leaves.
Use a thinner cut of bacon here. Thick bacon will take a long time to grill and it stands a chance of not getting fully cooked.
Don’t overheat the grill. This is the time to use 350 degrees and watch for flare ups as they will burn if you’re not careful.
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Grilled Bacon Brussel Sprouts Kebabs
Ingredients
- ½ lb Bacon thinly sliced
- 2 lb Brussel Sprouts fresh
- 1 tbsp Olive Oil
Instructions
Prepare the Skewer
- Slice the brussel sprouts in half lengthwise
- Stick the end of the bacon through the skewer
- Add a brussel sprout
- Fold the bacon over the brussel sprout and onto the skewer
- Add the next brussel sprout, and fold the bacon over again
- Rinse and repeat until the skewer is full or the bacon is fully used
Grill the kebab
- Set your grill to medium direct heat. I used the Big Green Egg set to 350 degrees
- Before placing the kebab on the grill, lightly coat the brussel sprouts and bacon with olive oil
- Grill for about 3-4 minutes on each side
Note:
- Be careful in adding the brussel sprout the skewer. It is a relatively hard vegetable and you should take care.
Notes
Nutrition
Jason’s been firing up the grill for over 30 years after graduating from the US Coast Guard Academy. His love of finely-grilled steak and chicken led him to buy his first Weber grill to put on his apartment patio in 1992. Each military move led to a new grill (a mixture of gas and charcoal) until he fell in love with the Big Green Egg in 2008. Since then, he has added another 4 grills to the collection. Yes, he has a problem. Jason loves smoking in the ceramic BGE with exotic woods including olive wood from Egypt and hard to find varieties such as sassafras and orange wood. Jason takes the term “foodie” to a whole new level, jumping at the chance to take food tours and cooking classes during foreign travels. These have provided inspiration to incorporate new ideas into recipes when he gets back home. He has been featured in Fox News, Parade, Yahoo News, Kansas City Living and more. After retiring from the military and moving to southwest Florida, he has focused grilling and smoking locally sourced meats and fish (read: he likes to catch his own fish!)
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