Dragon Bites Recipe

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Grilled Chicken Souvlaki Kebabs

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This quick and easy, near zero-carb, summer grilling recipe is great for a camping trip or a backyard BBQ… or prep it in advance for a quick after-work meal.



¼ cup Olive Oil
2 tbsp Lemon Juice
2 Cloves of Garlic, Minced
1 tsp Dried Oregano
½ tsp Salt
1.5 lbs Boneless, Skinless Chicken Breast, cut into 1” chunks

1 Medium Zucchini (8g carbs per cup)
2 Medium Red Peppers (or orange, yellow…) (5g carbs per cup)
12 Fresh Mushrooms (5g carbs per cup)
1 Medium Sweet Onion (8g carbs per cup)

6 Metal or Wooden Skewers


  1. Combine olive oil, lemon juice, garlic, oregano, salt, and chicken in a bowl with an air-tight lid. Shake well to coat chicken in marinade. Refrigerate for 2 hours.

  2. Cut zucchini, peppers, onions into ~1.5” chunks.

  3. If using wooden skewers, soak them in water for 15 minutes.

  4. Pre-heat your outdoor grill on medium-high heat. Lightly oil the grill.

  5. Remove chicken from marinade and load onto the skewers, interspersing with your favourite veggies. Discard unused marinade.

  6. Cook the kebabs on the pre-heated grill, turning frequently until nicely browned on all sides and chicken is no longer pink in the centre (about 8 minutes per side).

Carb Content:

The only carbohydrate content in this recipe comes from the vegetables – the chicken and the souvlaki marinade are carb-free.

For ease in estimating carbs with the grilled vegetables, I count 1g of carbs for every 2 veggie chunks (where the chunks are about 1.5″ wide).

*Nutritional information is given for general information only, and will vary depending on the amount, type and brand of ingredients you choose – Please verify your carb and fat content when you make this recipe.

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