Keto Greek Chicken Kabobs Recipe – a low carb greek marinated chicken skewer dinner. Paleo, Whole30, gluten free, grain free, dairy free, sugar free, clean eating, real food.


keto grilled chicken kabobs on a white plate with veggies and tzatziki sauce with a white background

Keto Greek Chicken Kabobs

You all know how much I *love* kabobs. This week, I decided to switch things up and reinvent my chicken kabobs Mediterranean style!

This is a delicious way to add tons of flavor to chicken breast and goes especially well with my keto tzatziki sauce. I just can’t get enough of this recipe!


How to Cook Keto Greek Chicken Kabobs

On these hot summer days, I enjoy grilling them outside, but you can also cook them in your cast iron skillet– can’t go wrong either way! I love greek flavors a ton, like my keto sheet pan greek chicken, and of course, my beloved keto roasted artichoke hearts.

You’re going to want to add this into your chicken recipe rotation for sure!

keto grilled chicken kabobs on a white plate with veggies and tzatziki sauce with a white background

Watch Greek Chicken Kabobs Recipe Demo

If you make these Keto Greek Chicken Kabobs be sure to leave a comment and give this recipe a rating! I love to hear from you all and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to share and tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!


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keto grilled chicken kabobs on a white plate with veggies and tzatziki sauce with a white background

Keto Greek Chicken Kabobs

  • Author: Natalie
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 4 1x



Greek Chicken Kabobs

  • 4 chicken breast, cut into cubes
  • 1/3 cup olive oil
  • 2 tablespoons greek seasoning (see Recipe Notes)
  • zest from 1 lemon
  • kosher salt to taste

Recommended Sides


  1. In a large bowl, combine the cut up chicken breast, olive oil, greek seasoning and lemon zest. Toss to combine. Marinate for at least 15 minutes, or up to 3 days.
  2. Heat your grill (or cast iron skillet if you don’t have a grill) over high heat.
  3. Thread the chicken onto skewers.
  4. When the grill is hot, cook the skewers about 8 minutes per side, until the chicken has an internal temperature of 165ºF.
  5. Rest for 5 minutes.
  6. Serve the kabobs warm with your desired sides.
  7. Leftovers will keep in an airtight container refrigerated for at least 5 days, or frozen for at least 6 months.
  8. As always, lots of tips, FAQs and substitution info in the Recipe Notes below!


Chicken: I used chicken breast, but chicken thighs would work as well. No change in cook time.

Oil: I love the flavor of olive oil in this recipe, but avocado oil would work well too.

Greek Seasoning: I’m obsessed with Primal Palates Super Gyro greek seasoning. If you don’t have that on hand, just dried oregano would work as well. Same quantity.

Nutrition Facts: The nutritional information is calculated based on the exact ingredients and quantities listed in the Ingredients above. It does not include sides. It is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, especially if you make recipe substitutions. Always best to go off your own calculations based on the ingredients and measurements you use.

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