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Kick off grill season with these super-tasty and impressive-looking Lemon-Oregano Chicken Kabobs! Keto and low-carb, you can feast ’till full on these fun-to-make skewers. Plus, with just 4 net carbs per serving, they’re a great choice for lunch or dinner (or reheated later for snacking!)
Get the kids or your spouse involved in the making of these tasty skewers, because there’s a bit of up-front prep involved to get everything ready. And, of course, the longer you can let them sit in the marinade, the more flavorful they’ll be!
Tips, Tricks, & Substitutions for Lemon-Oregano Chicken Skewers
For this recipe, I’ve used zucchini, mushrooms, and bell peppers. I used a red bell pepper for color, but yellow or orange will also work. Or, save yourself a carb or two by using green bell peppers. They have less natural sugar therefor fewer carbs. Or, switch it up! Summer squash, grape tomatoes or onion (watch the carbs), cauliflower or broccoli florets, and all your favorite veg can be used.
Use a good, puckery lemon in the dressing to get the most flavor, or feel free to add a bit more lemon to get the flavor nice and bright. And, the longer you can let the meat sit in the marinade, the more flavor will soak into these Lemon-Oregano Chicken Kabobs. A few hours in the fridge should be more than sufficient.
I like to get everything prepped and ready to assemble ahead of time, so that in the time the grill is heating up, I can toss the marinated meat with the veggies (they want flavor, too!), and then get them on the skewers. Of course, serving with a tangy dip like Tzatziki just really jacks-up the flavor!
Use the Right Tools
My final tip is to use reusable skewers. Sure, the bamboo ones are inexpensive and easy to toss out, but after years of professional cooking, I’ still always burn them. Soak them or beg them, they ALWAYS burn. Nice, cute stainless reusable skewers, however, are indestructible and burn-proof, not to mention much hardier. Plus, they can hold a fully-loaded kabob. They’re also more environmentally friendly.
For a step-by-step look at the process, click the image gallery below or scroll down for the recipe or for a pinnable link to add this to your Pinterest collection.
Perfect for grill season, these colorful and oh-so tasty kabobs are a show-stopping meal!
- 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 tbsp lemon juice
- 1 tbsp dried oregano
- 2 cloves garlic, minced
- 1 tsp dried thyme
- salt and pepper
- 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!
Amount Per Serving: Calories: 301Total Fat: 21gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 51mgSodium: 101mgCarbohydrates: 9gNet Carbohydrates: 6gFiber: 3gSugar: 4gProtein: 21g