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prep time
35 min
cook time
35 min
ready time
1 h 10 min
Keto Springtime Baked Vegetable and Chicken Skewers
This Indian-inspired Keto lunch recipe is one you will be making all spring through. It showcases the best low-carb springtime vegetables, coated in a delicious yogurt marinade and then baked to perfection. These Keto springtime baked chicken skewers are great to enjoy with family and friends on a spring afternoon. They taste just as delicious as they look.
How can you customize this Keto springtime lunch?
Keto springtime recipes are all about combining different seasonal fruits and vegetables. This recipe is made with zucchini, red bell pepper, and eggplant. Other vegetables that can be added to make these Keto springtime baked chicken skewers even tastier include cauliflower, broccoli, red onions, green peppers, zucchini and mushrooms. You can never go wrong with a combination of a variety of fresh seasonal vegetables baked in a well-spiced yogurt marinade.
What to serve with these Keto springtime baked chicken skewers
These Keto springtime baked chicken skewers can be served with a couple of other accompaniments. The most common way to serve chicken skewers is with a sauce and some type of flatbread. Similarly, these Keto chicken skewers can be served with a cilantro yogurt sauce and your preferred choice of low-carb flatbread. Apart from that, these delicious skewers can be served with some curry-flavored cauliflower rice and a side of yogurt sauce.
Can you make this Keto springtime lunch ahead of time?
Yes, this low-carb lunch can definitely be made ahead of time. Prepare the recipe from the start until the skewers are assembled. Then, layer the skewers on a tray, cover them with plastic wrap and store them in the refrigerator overnight until you are ready to bake. Another way to make this Keto lunch ahead is to bake the chicken skewers and store them in an airtight container in the refrigerator for up to 3 days. Reheat the chicken skewers in a preheated oven for about 5 minutes.
Net Carbs
4.3 g
Fiber
3.2 g
Total Carbs
7.5 g
Protein
19.9 g
Fats
19.2 g
269 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
5% Authentic Greek Strained Yogurt
0.5 cup
Lemon Peel Or Zest Raw
1 tsp
Cumin, ground
0.25 tsp
Ginger, ground
0.25 tsp
Cinnamon
0.25 tsp
Coriander Seed Ground
0.25 tsp
Black pepper
0.25 tsp
Salt
0.5 tsp
Garlic powder
0.25 tsp
Curry powder
0.5 tsp
Paprika
0.5 tsp
Extra virgin olive oil
2 tbsp
Chicken Thighs (Skinless & Boneless)
300 g
Red pepper
1 small
Zucchini
1 small
Eggplant Raw
150 g
Fresh Parsley (for flavoring only)
1 tbsp
Lemon
2 wedge - 1/8 of medium
Recipe Steps
steps 5
1 h 10 min
Step 1
In a large mixing bowl, add the Greek yogurt, lemon zest, lemon juice, cumin, ground ginger, coriander, ground cinnamon, black pepper, salt, garlic powder, curry powder, onion powder, paprika, and 1 tbsp olive oil. Whisk to combine.Step 2
Cut the chicken into bite-size cubes and cut the red bell pepper, zucchini, and eggplant into semi-circles. Add the chicken and vegetables to the remaining yogurt mixture and mix to coat in the marinade evenly. Cover the bowl with plastic wrap and transfer it to the refrigerator to marinate for about 20 minutes.Step 3
Meanwhile, preheat the oven to 400F/200C and grease the grill tray with 1 tbsp olive oil. Assemble the skewers starting with the zucchini and following with the chicken, eggplant, and red bell pepper. Repeat assembling the vegetables in the same order until each skewer is full.Step 4
Arrange the skewers onto the grill tray and transfer the tray to the oven. Bake at 400F/200C for 35 minutes until the chicken is fully cooked and the vegetables are slightly charred.Step 5
Once done, transfer the chicken skewers to a serving plate. Garnish with chopped parsley and a wedge of lemon.
