Low Carb Chicken Shish Kebab
Fire up the grill for these flavorful and healthy Low Carb Chicken Shish Kebabs! Perfectly marinated chicken breast cubes are threaded alongside vibrant veggies like zucchini, bell peppers, and red onion, then grilled to smoky perfection. With a zesty marinade of olive oil, lemon juice, garlic, and aromatic spices like cumin and smoked paprika, this recipe delivers bold Mediterranean flavors in every bite. Ready in just over 30 minutes (plus marinating time), these kebabs are the ultimate high-protein, low-carb dinner. Ideal for keto and paleo diets, they’re perfect for summer barbecues or a quick weekday meal. Serve with a fresh parsley garnish for a pop of color and added freshness!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 pieces Boneless skinless chicken breasts
- 1 large Red bell pepper
- 1 large Green bell pepper
- 1 large Red onion
- 2 medium Zucchini
- 0.25 cup Olive oil
- 2 tablespoons Lemon juice
- 3 minced Garlic cloves
- 2 teaspoons Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Ground cumin
- 0.5 teaspoon Smoked paprika
- 2 tablespoons Fresh parsley
- 8 pieces Wood or metal skewers
Instructions
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
Cut the chicken breasts into 1-inch cubes and place in a large mixing bowl.
Chop the red and green bell peppers into 1-inch pieces, peel and cut the red onion into wedges, and slice the zucchinis into thick rounds.
In a small bowl, whisk together olive oil, lemon juice, minced garlic, oregano, salt, pepper, cumin, and smoked paprika to create the marinade.
Pour the marinade over the chicken cubes, toss to coat evenly, cover with plastic wrap, and refrigerate for at least 1 hour, or up to overnight for stronger flavor.
Preheat a grill or grill pan to medium-high heat.
Thread the marinated chicken, bell peppers, onion wedges, and zucchini slices onto the skewers, alternating between chicken and vegetables.
Oil the grill grates lightly to prevent sticking.
Place the skewers on the grill, cooking for about 10-12 minutes, turning occasionally, until the chicken is fully cooked with an internal temperature of 165°F (75°C) and the vegetables are slightly charred.
Remove the skewers from the grill and let them rest for a couple of minutes.
Garnish with fresh chopped parsley before serving.
Nutrition Facts
Calories |
1683 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.6 g | 99% | |
| Saturated Fat | 14.5 g | 72% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 444 mg | 148% | |
| Sodium | 6501 mg | 283% | |
| Total Carbohydrate | 68.6 g | 25% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 44.1 g | ||
| Protein | 172.0 g | 344% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 246 mg | 19% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 3241 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
