Grilled Chicken Kabobs

Keto-friendly, low-carb, gluten-free, and dairy-free for a healthy and delicious appetizer or main course. They tick all the boxes for a wonderfully juicy, flavorful, and soul-satisfying meal, perfect for cookouts and easy meal prep.

Course dinner, Main

Cuisine African, Mediterranean, Middle East

Diet Diabetic, Gluten Free

Prep Time 15

Cook Time 15

Marinating Time 30

Total Time 1

Servings

Calories 222kcal

Author Imma

Ingredients

2 pounds (900g) boneless and skinless chicken breasts
1 red bell pepper
1 green bell pepper
1 red onion
1 tablespoon (3g) fresh thyme (or 1 teaspoon dried thyme)
1 tablespoon (2g) fresh rosemary
1 tablespoon (4g) chopped parsley
1 tablespoon (3g) oregano
1 pinch freshly grated nutmeg (optional)
6 cloves garlic, minced
2 tablespoons (30ml) lemon juice
¼ cup (60g) olive oil
salt and pepper to taste

Instructions

If using wooden skewers, soak them fully submerged in water for 30-60 minutes to keep them from catching on fire while grilling.
Cut your chicken breast into cubes or chunks 1-1½ inches thick, and set aside.
Cut desired vegetables into chunks roughly the same size as the chicken and put them in a separate bowl.
Mix the thyme, oregano, rosemary, parsley, nutmeg, minced garlic, lemon juice, olive oil, salt, and pepper in a medium bowl until well combined.
Add half of the marinade to the chicken and mix thoroughly, making sure the chicken is completely coated.
Pour the other half of the marinade onto the vegetables and mix to coat evenly.
Let both marinate for about 30 minutes. The longer it sits, the more flavor will infuse the chicken and veggies. However, you don't want to go beyond 24 hours.
Preheat the grill to medium-high heat.
While the grill heats up, thread 3-4 chicken chunks onto each skewer, alternating with vegetables.
Place the kabobs on the grill and turn them every few minutes so that all the sides come in contact with the grill.
Grill them until fully cooked and the juices run clear (10-15 minutes).
Remove from the grill, serve, and enjoy!

Notes

If you use wooden skewers for your kabobs, soak them for 30-60 minutes, fully submerged in water, before threading on the meat and veg. That way, the wood won't catch fire on the grill.
Also, using two skewers per kabob makes turning them over on the grill much easier.
Cut the chicken into uniform-sized cubes for even cooking. That way, thinner pieces won't dry out while the thicker pieces are still cooking.
If using a grill pan, spray it lightly with oil to prevent the chicken from sticking.
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