A huge thank you to my talented friend Brittany Singer for sharing this grill and oven friendly, summer loving, veggie and bacon filled delight! I can't get over how bright the colors are in this one dish dinner! Not a bacon fan? Try swapping it out for chicken sausage, turkey bacon, boneless chicken thighs or a firm tofu! Check out her IG page @Britsinghealth for Keto friendly recipes, frugal momma tips and more!
~~~Now that it's summer, my meals have changed along with the season. I love grilling, but currently do not own one. So I have taken up the art of broiling. One of my favorite things to broil are kabobs. They look and (almost) taste identical to the grill! Here's a recipe for a yummy veggie and bacon kabob!
Bacon Brussels Sprout Kabobs
Ingredients & Supplies
1 Red Onion
3 Bell Peppers
1 tsp Salt (use more or less depending on preference)
2 tsp Pepper
1 tsp Paprika
2 Dashes crushed Red Pepper
1 tsp Garlic powder
2 tsp Sugar (optional, you can also substitute the sugar for raw honey or coconut sugar)
Turn oven broiler on low. Line a cookie sheet with aluminum foil for easier cleanup. Weave veggies in and out of bacon on the kabob stick. Mix all spices in a bowl and sprinkle on the kabobs (if desired, you can also marinade veggies and bacon in the mix ahead of time and then thread on the kabob sticks). Cut lime in half and squeeze juice over kabobs. Place kabobs on a broiler pan over the cookie sheet or directly on the cookie sheet if you do not have a broiler pan. Place sheet with kabobs on the top rack and broil for 10 minutes on low. Flip kabobs, turn broiler on high and cook another 5 minutes.