Keto chicken kebabs are an easy way to stay on the keto diet while pleasing your non-keto family. Served with tehina sauce, they’re a great source of low-carb protein and fat for those on a low-carb high-fat diet. Served with rice, they’re perfect for everyone else in your family. My family liked them so much they asked me to make them the next day!
Easy Keto Chicken Kebabs
Yield: 6 servings
Ingredients:
- 4 boneless chicken breasts
- 4 T. (28g) olive oil
- Juice of 1 lemon
- 1 t. ground cumin
- 1 t. lemon zest
- 1 t. paprika
- ½ t. black pepper
- ½ t. garlic powder
- ½ t. onion powder
- ½ t. salt
- ¼ t. turmeric
- 1/8 t. cayenne pepper
- 1/8 t. cinnamon
For Serving:
- Chopped parsley
- Tehina
Method:
- If using wooden skewers, place them in water to soak.
- Cut chicken breasts into approximately 1” x 1” cubes.
- Combine the marinade ingredients in a gallon-size Ziploc bag. Add the chicken cubes to the marinade and massage to ensure the chicken is evenly coated with the marinade. Squeeze out the air and seal the bag. Marinate chicken for 2 hours.
- After the chicken has marinated, preheat oven to 425° Line a baking sheet with foil and then with parchment paper for easy cleanup.
- Thread the marinated chicken cubes onto either the soaked wooden skewers or metal skewers, until you have 6 equal servings.
- Place kebabs on prepared baking sheet and bake in oven for 30 minutes, turning the skewers, once.
- Remove chicken from oven and allow to rest for 3-4 minutes before serving with tehina. Serve with rice (for the non-keto eaters) and salad.