Low Sodium Kebab Chicken
Savor the vibrant flavors of this Low Sodium Kebab Chicken recipe—a healthier twist on a grill-time favorite! Perfect for those watching their sodium intake, this dish combines succulent, marinated chicken with an aromatic blend of smoked paprika, cumin, coriander, and garlic. The addition of low sodium soy sauce ensures bold, savory notes without compromising dietary needs. Threaded with colorful bell peppers, juicy cherry tomatoes, and wedges of red onion, these kebabs are as visually appealing as they are delicious. Whether grilled to perfection or roasted in the oven, this easy recipe is ready in under an hour and makes a delightful, guilt-free dinner that pairs perfectly with a fresh salad or whole-grain side. Perfect for weeknight meals or backyard gatherings, this dish is sure to impress! Keywords: low sodium chicken recipe, kebab chicken, healthy grilling recipes, low sodium dinner ideas.
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Recipe Information
Ingredients
- 4 pieces (boneless, skinless) Chicken breast
- 2 tablespoons Lemon juice
- 3 tablespoons Olive oil
- 4 tablespoons Low sodium soy sauce
- 4 minced Garlic cloves
- 2 teaspoons Ground cumin
- 2 teaspoons Ground coriander
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Cayenne pepper
- 2 tablespoons (chopped) Fresh parsley
- 2 large (cut into 1-inch pieces) Bell peppers
- 1 large (cut into wedges) Red onion
- 1 pint Cherry tomatoes
- 8 Wooden or metal skewers
Instructions
Cut the chicken breasts into 1-inch cubes and place them in a large mixing bowl.
In a separate bowl, whisk together lemon juice, olive oil, and low sodium soy sauce.
Add minced garlic, ground cumin, ground coriander, smoked paprika, black pepper, and cayenne pepper to the liquid mixture. Stir well to combine.
Pour the marinade over the chicken cubes, ensuring all the pieces are coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, preferably overnight, to allow the flavors to infuse.
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning during grilling.
Preheat your grill to medium-high heat, or preheat oven to 400°F (200°C) if using oven.
Thread the marinated chicken cubes alternately with pieces of bell pepper, red onion, and cherry tomatoes onto the skewers.
Place the skewers on the preheated grill. Cook for approximately 12 to 15 minutes, turning occasionally, until the chicken is cooked through and the vegetables are slightly charred.
If using an oven, place skewers on a baking sheet lined with foil and bake for about 15 minutes or until chicken is fully cooked.
Remove the skewers from the grill or oven, and let rest for a few minutes.
Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
1355 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.4 g | 80% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 413 mg | 138% | |
| Sodium | 4029 mg | 175% | |
| Total Carbohydrate | 58.7 g | 21% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 26.6 g | ||
| Protein | 150.1 g | 300% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 294 mg | 23% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 3571 mg | 76% | |
*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.
