Keto Italian Chicken Skewers
My Keto Italian Chicken Skewers are incredibly easy to make. Using just a few ingredients, I only have to spend 10 minutes preparing the marinade and a few more minutes cooking the skewers! They are healthy, full of flavor and protein, and perfect for dinner and lunch boxes.
This quick and easy recipe is a staple in my house. The best part is that it can be served as is or paired with many yummy side dishes. I love serving it with Keto Mashed Cauliflower and a light salad on the side. My trick is to cook a few extra skewers for salads and wraps during the week.
Table of contents
I get so bored of the regular oven-baked chicken breast, so adding a fun marinade and cooking the same chicken cut slightly differently makes it way more exciting. My kids would always reach to grab a chicken skewer, as it looks more appetizing. These are also perfect for game-day, especially when served with various dips.
Why you will love this recipe
- The simplicity: One main ingredient and a simple marinade. It does not get much easier, right?
- Quick and easy: In less than six minutes, I can cook these skewers on the grill. The longest part of this recipe is letting the chicken marinate.
- The marinade: Speaking of the marinade, it is delicious. I used creamy buttermilk, which makes the meat tender and tangy, and Italian herbs, garlic, and lemon for fantastic flavor.
- It is inexpensive: I can feed my family of four for under $20.
What you’ll need
- Chicken – I prefer boneless, skinless chicken breast because it is easy and tastes great.
- Olive oil – Extra-virgin olive oil is best for marinating and cooking. It is lighter and milder in flavor.
- Buttermilk – I love thick and creamy buttermilk for marinating chicken. It adds a wonderful tangy-sweet taste and tenderizes it well.
- Seasoning – I used my homemade Italian seasoning and added parsley and garlic. Plus salt and pepper.
- Lemon zest and juice – I always use fresh lemon juice and zest for the best refreshing citrusy flavor.
How to make
Prep the chicken: First, I clean the chicken under running water and pat dry with paper towels. Then, I cut and remove the fat and slice the meat into three-inch pieces.
Marinate: I place the chicken pieces in a large Ziploc bag. Next, I mix the rest of the ingredients in a bowl until thoroughly combined. I pour the marinade into the bag with the chicken. Seal the baggie and shake it to coat the chicken. Place it inside a large shallow bowl so all the chicken is coated, and let it marinate in the fridge for at least one hour or overnight.
Heat the grill: When ready to cook, I heat the grill and spray it with cooking oil. Or place a grill pan on medium-high heat with olive oil on it. In the meantime I add the chicken pieces onto the skewers.
Cook and serve: I cook the chicken skewers on each side for 5-8 minutes until the meat is no longer pink in the middle. After I remove the skewers from heat, I let them rest for 10 minutes before serving.
Expert tip
Wood or metal skewers
I have used stainless steel and wooden (bamboo) skewers; stainless steel is best for convenience. They don’t have to be soaked in water before using them and do not catch fire. However, they do cost more, and you will have to buy quite a few of them if you plan to have a big crowd over.
If I have to serve kebabs to a party, I choose wooden; a box of 100 is about $6. I especially like these when I cook the skewers on the grill pan indoors, as it minimizes the risk of them catching fire. My most important recommendation is that if you decide to go with wooden skewers, do not reuse them. They are more harder to disinfect, and they harbor bacteria.
More tips to consider:
- Always soak the wooden skewers in water for at least 30 minutes.
- This recipe uses chicken breast, but chicken thighs would also work great. Bone-in and skin-on are okay, too, but require more work and cooking time.
- Chicken can become rubbery if it is overcooked. Check it with an instant-read thermometer and remove it when it reads 165 degrees F.
Recipe variations and add-ins:
- Different meat: I have tried this recipe with turkey pieces, ham, veal, beef, or pork instead of chicken.
- Add vegetables: Sometimes I add some of my favorite vegetables like bell peppers, onions, mushrooms, and zucchinis to the skewers.
- Seafood too: I also like the combination of chicken and seafood, for this I alternate with a piece of chicken and a shrimp or a scallop,
- Make them spicy: For extra spicy kebabs, I sprinkle red pepper flakes or cayenne pepper on the meat before grilling it.
- Sweet and savory chicken: The kids love it when I add some sweet pineapple pieces and then drizzle some honey on the chicken before I grill it.
Serving suggestions:
I always have a few sauce options on the side, either blue cheese dressing. Serving the skewers with some grilled eggplant and a salad on the side is my favorite way of enjoying them. Grilled cabbage would pair wonderfully with these chicken skewers to keep it a keto meal.
This is a perfect lunch when taking the kids to the park or for a picnic; I usually cook them and add them to lunch boxes. When we go tailgating, I marinate these, put them in a cooler, and cook them on the grill. For dessert, try my rich and delicious low-carb keto cheesecake.
How to store leftovers:
- Refrigerate: Remove from skewers and place in a heavy-duty zipper bag or airtight container in the fridge for up to three days.
- Freezing: Put leftovers in a freezer bag to store for up to three months in the freezer.
- Defrost: Thaw overnight in the refrigerator for the best texture.
- Reheating: Heat chicken in the microwave for 30 to 90 seconds, depending on how much you reheat.
Frequently asked questions
The chicken breast has been overcooked, which is the most common mistake when cooking chicken. To keep it moist and juicy, marinate it first and then cook it at a lower temperature. Always use an instant thermometer to check the meat temperature. When inserted in the thicked part of the chicken, it should read 165 degrees. Always let the chicken rest for 10 minutes before slicing, as it still continues to cook from the residual heat.
I use and highly recommend boneless, skinless chicken breast. However, if you are worried about it drying out, you could also use boneless, skinless chicken thighs. The dark meat stays juicier than white meat. I like using boneless meat because it is easier to cut it into pieces. Just slice and chop into cubes, then toss them into a bag for marinating. It is much easier than cutting around bones and skin.
If you do not have metal skewers or something made explicitly for cooking meat on a grill, you can soak wooden chopsticks in water for 30 to 45 minutes and use those. The stores also sell bamboo sticks and other kinds of sticks you can use as skewers, but they must be soaked first. Always make sure they are food-safe before using them. If you are camping, grab some sticks off a tree, trim the leaves, soak them in the cold water, and use them.
More Keto recipes:
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Keto Italian Chicken Skewers
Ingredients
- 1 1/2 – 2 pounds boneless and skinless chicken breast cut into 3 inch cubes
- 1/4 cup extra virgin olive oil plus extra for cooking
- 1/2 cup buttermilk
- 1 tablespoon dried Italian seasoning herbs mix
- 1/4 cup parsley chopped
- 4 cloves garlic minced
- 1 lemon zested and juiced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Instructions
- Clean chicken by running it under cold water and pat dry with paper towels. Cut and discard any fat pieces.
- Cut chicken into 3-inch cubes and add to a large ziplock bag.
- In a medium bowl, mix the rest of the ingredients: olive oil, buttermilk, Italian seasoning, parsley, garlic, lemon juice, lemon zest, salt, and pepper. Whisk until fully combined. Pour the mixture over the chicken.
- Close the ziplock bag, shake to coat the chicken evenly in the marinade, and refrigerate for at least one hour or overnight. Preferably, shake and toss the chicken during this period a few times so it marinates evenly.
- For outdoor grilling, heat the grill until hot and spray it with cooking oil. For indoor cooking, place a cast iron grill pan over medium-high heat and add about 2 tablespoons of olive oil to it.
- If you'd like, please arrange the chicken pieces on wooden skewers. Grill for 5-8 minutes on each side or until the chicken is no longer pink in the middle.
- Serve with a salad, lemon, and your favorite dressing for dipping.