Low Carb Chicken Souvlaki
Take your tastebuds on a guilt-free Mediterranean vacation with this Low Carb Chicken Souvlaki recipe, a vibrant, healthy twist on the classic street food. Tender, marinated chicken breasts are infused with a zesty blend of olive oil, fresh lemon juice, garlic, and oregano for irresistible flavor, then grilled alongside colorful, crisp vegetables like red bell peppers, zucchini, and red onions. Perfectly charred and packed with protein, these easy-to-assemble skewers are low-carb, gluten-free, and ideal for grilling season. Whether served solo or paired with creamy tzatziki sauce, this quick and satisfying dish is sure to delight your family and friends while keeping your healthy eating goals in check.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 3 tablespoons Olive oil
- 2 tablespoons Lemon juice, freshly squeezed
- 3 cloves Garlic cloves, minced
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 large Red bell pepper, cut into 1-inch pieces
- 1 medium Red onion, cut into wedges
- 1 medium Zucchini, cut into 1-inch rounds
- 8 pieces Wooden skewers, soaked in water for 30 minutes
Instructions
Begin by preparing the marinade. In a large bowl, combine the olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper. Mix well to combine.
Cut each chicken breast into 1-inch cubes and add them to the bowl with the marinade. Toss the chicken to coat all pieces evenly. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to penetrate the meat.
While the chicken is marinating, prepare the vegetables by cutting the red bell pepper, red onion, and zucchini into 1-inch pieces. Set aside.
After the chicken has marinated, remove it from the refrigerator. Preheat your grill or grill pan over medium-high heat.
Assemble the skewers by threading the chicken pieces and vegetables onto the soaked wooden skewers, alternating between the chicken and the vegetables.
Once all the skewers are assembled, grill them for about 12-15 minutes, turning occasionally, until the chicken is fully cooked and has reached an internal temperature of 165°F (75°C). The vegetables should be tender and slightly charred.
Remove the skewers from the grill and let them rest for a couple of minutes before serving.
Serve the chicken souvlaki skewers warm, optionally with a side of Greek yogurt or tzatziki sauce for dipping.
Nutrition Facts
Calories |
1122 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.1 g | 72% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 296 mg | 99% | |
| Sodium | 2646 mg | 115% | |
| Total Carbohydrate | 36.1 g | 13% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 19.0 g | ||
| Protein | 114.5 g | 229% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 140 mg | 11% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 2100 mg | 45% | |
*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.
