Chicken Kabob

Grilled Chicken Kabobs – who knew a meal that is keto-friendly, low carb, gluten-free, and dairy-free could be so finger-licking good! These kabobs are wonderfully juicy and flavorful. They’re just what you need for your next family cookout.

Course dinner

Cuisine African, Mediterranean, Middle East

Diet Diabetic, Gluten Free

Prep Time 10

Cook Time 15

Marinating Time 30

Total Time 55

Servings

Calories 419kcal

Author Imma

Ingredients

2 pounds chicken breast, boneless and skinless
1 red bell pepper
1 green bell pepper
1 red onion
¼ cup olive oil
6 cloves garlic
2 tablespoon lemon juice
1 tablespoon thyme
1 tablespoon rosemary
1 tablespoon parsley
1 tablespoon oregano
1 pinch nutmeg, optional
Salt and pepper, to taste

Instructions

Start by cutting your chicken breast into cubes or chunks about 1 to 1½ inches thick. Set aside. (You don't want to cut them too thin or they may dry out. Set aside.)
Cut desired vegetables into chunks roughly the same size as the chicken.
Soak skewers (if using wooden skewers) for at least 30-60 minutes totally submerged in water before using them to prevent burns.
Mix oil, garlic, lemon juice, thyme, oregano, rosemary, parsley, and nutmeg in a medium bowl.
Add chicken to the mixture and mix thoroughly, making sure the chicken is completely coated with the marinade.
Then do the same thing with the vegetables.
Let it all marinate for about 30 minutes or more. The longer, the better, since more flavor will infuse the chicken and veggies before grilling.
Thread the chicken chunks onto the skewers about 3-4 per skewer, alternating with vegetables, if desired. (Make sure the front tip of the skewer is fully covered with chicken.)
Heat the grill to medium-high heat.
Place the kabobs on the grill and turn them every few minutes so that all the sides come in contact with the grill.
Grill the chicken kabobs until fully cooked through and the juices run clear (about 10-15 minutes).
Remove, serve, and enjoy!

Notes

If you use wooden skewers for your kabobs, soak them for 30-60 minutes, totally submerged in water before using them. That way, the wood doesn’t burn on the grill.
Also, feel free to use two skewers per kabob; it makes turning the chicken and cooking it evenly on both sides easier.
Cut your chicken thick enough, and keep the pieces all the same size. That’s important because the smaller pieces will dry out if they are different sizes or too thin.
If you use a grill pan, spray it lightly with oil to prevent the chicken from sticking to the pan.
Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition