Paleo Grilled Chicken Kebab
Elevate your grilling game with this vibrant and healthy Paleo Grilled Chicken Kebab recipe, perfect for summer barbecues or weeknight dinners. Tender chunks of marinated chicken are paired with colorful vegetables like bell peppers, zucchini, and red onion, all threaded onto wooden skewers for effortless portioning. The savory marinade, made with olive oil, fresh lemon juice, minced garlic, and aromatic spices like oregano and cumin, infuses every bite with irresistible flavor while keeping the dish gluten-free, dairy-free, and Paleo-friendly. With minimal prep time and quick grilling, these kebabs are ideal for busy cooks seeking a nutritious, crowd-pleasing meal. Serve with a crisp salad or Paleo-approved sides for a dish that’s as satisfying as it is wholesome! Keywords: Paleo grilled chicken kebab, healthy grilling recipes, gluten-free chicken kebabs, summer BBQ recipes.
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Recipe Information
Ingredients
- 2 pounds boneless skinless chicken breasts
- 1 medium red bell pepper
- 1 medium yellow bell pepper
- 1 medium zucchini
- 1 medium red onion
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 3 cloves minced garlic
- 2 teaspoons dried oregano
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 8 pieces 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 chicken breasts into 1-inch cubes and set aside.
Chop the red bell pepper, yellow bell pepper, zucchini, and red onion into similar 1-inch pieces to ensure even cooking.
In a large bowl, whisk together olive oil, fresh lemon juice, minced garlic, dried oregano, paprika, ground cumin, sea salt, and black pepper to make the marinade.
Add the cubed chicken pieces to the marinade, ensuring each piece is well coated. Let the chicken marinate for at least 15 minutes, or cover and refrigerate for up to 2 hours for more flavor.
Thread the marinated chicken pieces and chopped vegetables alternately onto the soaked skewers, leaving a little space between each piece.
Preheat your grill to medium-high heat.
Place the skewers on the grill and cook for about 12-15 minutes, turning every few minutes until the chicken is cooked through and the vegetables are slightly charred.
Remove the kebabs from the grill and let them rest for a couple of minutes before serving.
Serve the Paleo Grilled Chicken Kebabs alongside a fresh salad or your choice of Paleo sides for a complete meal.
Nutrition Facts
Calories |
2125 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.2 g | 99% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 771 mg | 257% | |
| Sodium | 5060 mg | 220% | |
| Total Carbohydrate | 54.2 g | 20% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 24.4 g | ||
| Protein | 288.8 g | 578% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 234 mg | 18% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 3766 mg | 80% | |
*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.
