Keto Italian Chicken Skewers

My Keto Italian Chicken Skewers are incredibly easy to make. With just a few ingredients, I only need 10 minutes to prepare the marinade and a few more minutes to cook 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.

I get so bored with 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 for 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: I can cook these skewers on the grill in less than 6 minutes. The longest part of this recipe is the marinating time.
• 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 the thick, creamy stuff for marinating chicken. It adds a wonderful tangy-sweet taste and tenderizes it well.
• Seasoning – I used my homemade Italian seasoning, adding 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 rinse it under running water and pat it dry with paper towels. Then I cut away the fat and slice the meat into 3-inch pieces.

Marinate: I place the chicken pieces in a large Ziploc bag. Next, I mix the remaining 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 in a large, shallow bowl so all the chicken is coated, and let it marinate in the fridge for at least 1 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 the 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 use, and they don’t 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 at a party, I choose wooden skewers; a box of 100 costs 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 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 work just as well. 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 grilled eggplant and a salad on the side is my favorite way to enjoy 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 and store for up to 3 months.   
• Defrost: Thaw overnight in the refrigerator for the best texture.
• Reheating: Heat the chicken in the microwave for 30 to 90 seconds, depending on how much you’re reheating. 

Frequently asked questions

More Keto recipes: