This is the recipe I hand off to my kids or my husband when I want help getting dinner on the table. Keto lemon-oregano chicken kabobs need a bit of upfront prep, but most of it can happen well before the grill is even hot.
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The longer the chicken sits in the marinade, the better it tastes. A few hours in the fridge is plenty, though even a shorter marinade still works if you are short on time.
Use reusable metal skewers if you have them. After years of professional cooking, I can tell you the wooden ones always burn no matter how long you soak them.
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Chef Jenn’s Take on Lemon-Oregano Chicken Kabobs
Wooden skewers burn. After years of professional cooking, that is one thing I can say with total confidence, no amount of soaking saves them once they hit a hot grill. Reusable metal skewers solve that problem completely and hold a fully loaded kabob better besides.
The other thing that matters is prep order. Cut the chicken, chop the vegetables, and mix the marinade before the grill even starts heating, so assembly is the only thing left once everything else is ready. A few hours in the fridge gives the marinade time to really soak in, though even a shorter marinade still works if you are short on time.
If you are watching carbs closely, green bell pepper carries a bit less natural sugar than red, yellow, or orange, so it is worth the swap if that matters to you. Use a good, puckery lemon in the marinade too, and do not be shy about adding a bit more for brightness.
No grill? These bake well too, at 325 degrees, or under the broiler, either way just cook to 165 degrees.
What You’ll Love About Lemon-Oregano Chicken Kabobs
- A recipe you can hand off to a kid or a spouse, since most of the work is just chopping.
- Works on the grill, in the oven, or under the broiler, so weather never gets in the way.
- Colorful enough to look like a bigger effort than it actually takes.
Ingredients
- Chicken breast – Boneless, cut into 1-inch cubes.
- Zucchini – Cut into 3/4-inch rounds.
- Bell pepper – Cut into 1.5-inch squares. Green has slightly fewer carbs than red, yellow, or orange if that matters to you.
- Mushrooms – Whole or halved, depending on size.
- Lemon juice – Fresh squeezed. A good, puckery lemon makes a real difference here.
- Garlic – Fresh, minced. Skip the jarred kind for this one.
- Dried oregano and dried thyme – Standard dried herbs, nothing specialty needed.
How to Make Lemon-Oregano Chicken Kabobs
Scroll down for the full recipe card with exact measurements and printable instructions.
Cut the chicken into 1-inch cubes. Wash and cut the zucchini into rounds, cut the pepper into squares, and trim the mushrooms.
Whisk together the olive oil, lemon juice, oregano, garlic, thyme, salt, and pepper to make the marinade.
Pour the marinade over the chicken and refrigerate for up to 3 to 4 hours. A shorter marinade time is fine too if you’re short on time.
Toss the prepped vegetables in with the marinated chicken to coat everything evenly, then thread the chicken and vegetables onto skewers, alternating as you go.
Grill over medium-high heat, turning every few minutes, for about 12 to 15 minutes total, until the chicken reaches 165°F. Serve warm, with tzatziki sauce on the side.
Make It A Meal
Tzatziki Sauce is close to a requirement here, the cool, tangy flavor is built for grilled meat like this. For a bigger Mediterranean-style spread, add a Greek Salad on the side.
If you’d rather serve these over something instead of alongside a salad, Low Carb Cauliflower Fried Rice works well underneath.
Storage
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in the microwave or a low oven, or eat cold straight from the fridge as a snack. This freezes reasonably well for up to 3 months, though the vegetables soften somewhat after thawing.
Frequently Asked Questions
This recipe runs about 6 net carbs per serving. The number in the recipe card below will recalculate once this post is republished, so use it as an estimate until then
Yes, bake at 325°F until cooked through, or broil under the broiler. Either way, cook the chicken to an internal temperature of 165°F.
Yes, summer squash, grape tomatoes, onion, cauliflower, or broccoli florets all work in place of or alongside the vegetables listed. Use whatever you have on hand.
A few hours in the fridge gives the best flavor, but even a shorter marinade time still works if you’re short on time. Don’t worry if the marinade seems like a lot, it’s meant to coat generously.
Add Preferred SourceLemon-Oregano Chicken Kabobs
Ingredients
- 3 each boneless chicken breasts about 1 pound
- 2 each zucchini cut into 3/4 inch rounds
- 1 each bell pepper cut into 1.5 inch squares
- 1 pound mushrooms
- 1/2 cup olive oil
- 4 tablespoons lemon juice
- 1 tablespoon dried oregano
- 2 cloves garlic minced
- 1 teaspoon dried thyme
- salt and pepper
Instructions
- Cut the boneless, skinless chicken breast into about 1-inch cubes. Set aside. Wash and cut the zucchini into 3/4-inch rounds, wash and cut the pepper into 1-inch squares, and trim and wash the mushrooms.
- To prepare the marinade: Mix the olive oil with the lemon juice, dried oregano, garlic, thyme, and a good pinch of salt and a few grounds of pepper. Whisk to emulsify, or put it all in a jar and shake well to combine.
- Pour the marinade over the chicken and set in the fridge for up to 3-4 hours to marinade. Less time is fine, too. Don’t worry if it seems like a lot of marinade.
- Before assembling, toss the prepared veggies in with the chicken and the marinade and mix to thoroughly coat. Assemble the kabobs by alternating a chunk of chicken with a piece of vegetable.
- Grill over medium-high heat for 3-4 minutes, then turn and keep grilling another 3-4 minutes. Rotate again to ensure an even cook, and cook for about 12-15 minutes total (depending on the heat of your grill) until the chicken reaches an internal temp of 165-F. Serve with Tzatziki and enjoy!
Notes
Recipe Card Tips
- Use reusable metal skewers instead of wooden ones. Wooden skewers burn on the grill no matter how long you soak them first.
- Prep everything, chicken, vegetables, and marinade, before you start heating the grill. Assembly goes much faster with everything ready to go.
- No grill needed. These bake at 325°F or broil just as well, cooked to the same 165°F internal temperature.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.
Wow, I love these kabobs so much. The different veggies and the flavor are just perfect.
Hey, I was just wondering how many grams is 1 serving size? Thank you the recipe looks delicious and I can’t wait to make it.
Hi there, it’s probably about 6 ounces but I’ve never measured. ~Jenn
Can these be baked or pan cooked? I don’t have the option to grill but they look delicious and I’d love to make them
Sure you can! I’d bake them at 325-F until cooked, or broil them under the broiler. Just cook them to 165-F and enjoy! ~Jenn