Low Carb Greek Chicken Kebabs

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  • prep time

    prep time

    1 h 15 min

  • cook time

    cook time

    20 min

  • ready time

    ready time

    1 h 35 min

Low Carb Greek Chicken Kebabs

These Greek inspired chicken kebabs are rich with aromatic dried herbs and a zesty twist of lemon.

Perfect for lunch or dinner, these kebabs are simple to make and quick to prepare with the flavor developing as the kebabs are left to marinade.

As an added bonus, these kebabs are oven baked so they can be enjoyed all year round!

  • Net Carbs

    8 g

  • Fiber

    2.4 g

  • Total Carbs

    11.2 g

  • Protein

    40.3 g

  • Fats

    7.4 g

263 cals

Low Carb Greek Chicken Kebabs

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Diced Chicken Breast Fillet by Tesco

    Diced Chicken Breast Fillet by Tesco

    1 pound

  • Red Onions

    Red Onions

    1 large

  •  Zucchini

    Zucchini

    ½ large

  • Olive Oil

    Olive Oil

    1 tablespoon

  • Spearmint Dried Mint

    Spearmint Dried Mint

    2 tsp

  • Spices Oregano Dried

    Spices Oregano Dried

    2 tsp, leaves

  • Ground Cumin by Tone's

    Ground Cumin by Tone's

    ½ tsp

  • Greek Plain Yoghurt by Brown Cow

    Greek Plain Yoghurt by Brown Cow

    ⅓ cup

  • Lemon Juice Raw

    Lemon Juice Raw

    1 lemon yields

  • Salt

    Salt

    ¼ teaspoon

  • Black Pepper

    Black Pepper

    1-⅛ tsp

  • Garlic

    Garlic

    2 clove

Recipe Steps

steps 8

1 h 35 min

  • Step 1

    Preheat the oven to 390 degrees Fahrenheit and line a shallow oven tray with baking paper.
  • Step 2

    Add the yoghurt, oil, lemon juice, garlic and herbs and spices to a large mixing bowl. Season well and stir to combine.
    Step 2
  • Step 3

    Cut the onion into 6 wedges and slice the zucchini into 12 even discs.
  • Step 4

    Add the diced chicken and vegetables to the yoghurt marinade and stir well to ensure everything is evenly coated. Cover and marinade in the fridge for 1 hour.
    Step 4
  • Step 5

    While the mixture is marinating, cover 6 kebab skewers with water and leave to soak.
  • Step 6

    Remove the chicken and vegetables from the fridge and start threading alternating chicken and vegetables onto each skewer. There will be one onion wedge and 2 zucchini discs per skewer.
  • Step 7

    Arrange the skewers side by side on the lined oven tray and pour over any remaining marinade.
    Step 7
  • Step 8

    Place in the oven to bake for 20 minutes turning halfway through, ensuring the chicken is cooked through and the vegetables are tender.

Comments 2

  • LizPepper

    LizPepper 2 years ago

    This was OK. I may have needed to add more salt to the marinade, I'm not sure. But it marinated for a few hours and didn't taste great. I also think using a roasting pan with a grill part might have helped or barbecuing the kebabs.

    • Prachi

      Prachi 6 years ago

      1 serving means 2 skewers