Keto Greek Chicken Kabobs
Low carb marinades are super easy to DIY and these Keto Greek Chicken Kabobs are no exception. Whether grilling or using a skillet, these kabobs are the perfect protein to your veggies and homemade tzatziki sauce.
Prep Time20 minutes mins
Cook Time15 minutes mins
Total Time35 minutes mins
Course: Main Course
Cuisine: Greek
Servings: 4 servings
Calories: 493
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
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.
Heat your grill (or cast iron skillet if you don't have a grill) over high heat.
Thread the chicken onto skewers.
When the grill is hot, cook the skewers about 8 minutes per side, until the chicken has an internal temperature of 165ºF.
Rest for 5 minutes.
Serve the kabobs warm with your desired sides.
Leftovers will keep in an airtight container refrigerated for at least 5 days, or frozen for at least 6 months.
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.
Calories: 493 | Total Carbs: 2g | Protein: 61.5g | Fat: 25g | Fiber: 1g | Net Carbs: 1g