Low Sodium Grilled Chicken Kebab
Elevate your grilling game with these flavorful, heart-healthy Low Sodium Grilled Chicken Kebabs! Perfect for summer cookouts or weeknight dinners, this recipe features tender chunks of marinated chicken breast paired with vibrant vegetables like bell peppers, red onion, and juicy cherry tomatoes. A zesty marinade made with olive oil, lemon juice, garlic, and aromatic spices ensures every bite is packed with mouthwatering goodness—without the extra salt. Easy to prepare and quick to cook, these kebabs are grilled to perfection, delivering smoky charred edges and a burst of freshness from a sprinkle of parsley. Serve them with a crisp side salad or wholesome grains for a balanced, low-sodium meal your family will love!
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Recipe Information
Ingredients
- 500 grams Boneless, skinless chicken breast
- 2 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 2 cloves Minced garlic
- 0.5 teaspoons Ground black pepper
- 1 teaspoon Dried oregano
- 1 teaspoon Paprika
- 2 tablespoons Fresh parsley, chopped
- 1 medium Red bell pepper
- 1 medium Green bell pepper
- 1 medium Red onion
- 100 grams Cherry tomatoes
- 8 Wooden skewers
Instructions
Begin by soaking the wooden skewers in water for at least 20 minutes to prevent them from burning on the grill.
Cut the boneless, skinless chicken breast into 1-1.5 inch cubes and place them in a large mixing bowl.
In a small bowl, mix together olive oil, lemon juice, minced garlic, ground black pepper, dried oregano, and paprika to create the marinade.
Pour the marinade over the chicken pieces, ensuring each piece is well-coated. Cover and refrigerate for at least 1 hour, or up to 4 hours for more flavor.
While the chicken is marinating, prepare the vegetables: Cut the red and green bell peppers into 1-1.5 inch squares, peel and cut the red onion into wedges, and keep the cherry tomatoes whole.
Take the marinated chicken out of the refrigerator and, starting with a vegetable, thread the chicken and vegetables alternately onto the soaked skewers.
Preheat your grill to medium-high heat and lightly oil the grates to prevent sticking.
Place the kebabs on the grill and cook for approximately 12-15 minutes, turning occasionally until the chicken is cooked through and the vegetables are slightly charred.
Remove the kebabs from the grill and let them rest for a few minutes. Sprinkle with fresh chopped parsley before serving.
Serve the low sodium grilled chicken kebabs with your choice of side, such as a fresh salad or whole-grain rice.
Nutrition Facts
Calories |
1250 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.6 g | 61% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 517 mg | 22% | |
| Total Carbohydrate | 38.0 g | 14% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 17.7 g | ||
| Protein | 160.9 g | 322% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 163 mg | 13% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 2461 mg | 52% | |
*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.
