Low Carb Grilled Chicken Kebab
Fire up the grill and savor the flavors of this *Low Carb Grilled Chicken Kebab*, a recipe that combines tender, marinated chicken with vibrant, smoky vegetables for a nutritious and delicious meal. Perfectly seasoned with a Mediterranean-inspired marinade of olive oil, lemon juice, garlic, oregano, cumin, and paprika, these kebabs bring out bold and zesty flavors in every bite. Paired with colorful red and green bell peppers, juicy cherry tomatoes, and sweet red onion, this low-carb dish is as appealing to the eye as it is to the palate. Quick to prepare and ready in under 40 minutes, these kebabs are ideal for busy weeknights or weekend barbecues. Serve them with a refreshing side salad or a dollop of creamy tzatziki for a wholesome, high-protein meal that fits beautifully into a keto or low-carb lifestyle.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breasts
- 3 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 3 units Garlic cloves, minced
- 1 teaspoon Dried oregano
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 1 unit Red bell pepper, cut into 1-inch pieces
- 1 unit Green bell pepper, cut into 1-inch pieces
- 1 unit Red onion, cut into wedges
- 1 cup Cherry tomatoes
- 10 units Wooden skewers, soaked in water for 30 minutes
Instructions
Cut the chicken breasts into 1-inch cubes and transfer them to a large bowl or a resealable plastic bag.
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, ground cumin, paprika, salt, and black pepper.
Pour the marinade over the chicken cubes, ensuring they are fully coated. Cover the bowl with plastic wrap or seal the bag and refrigerate for at least 1 hour, or up to overnight for more flavor.
Preheat the grill to medium-high heat.
Assemble the kebabs by threading the marinated chicken, red bell pepper pieces, green bell pepper pieces, red onion wedges, and cherry tomatoes alternately onto the soaked wooden skewers.
Place the kebabs on the preheated grill. Cook for 10-15 minutes, turning occasionally, until the chicken is cooked through and the vegetables are lightly charred.
Remove the kebabs from the grill and let them rest for a few minutes before serving.
Serve the kebabs warm, perhaps with a side salad or a low-carb dip like tzatziki.
Nutrition Facts
Calories |
1293 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.2 g | 77% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 1545 mg | 67% | |
| Total Carbohydrate | 36.3 g | 13% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 16.9 g | ||
| Protein | 146.8 g | 294% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 171 mg | 13% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 2260 mg | 48% | |
*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.
