Dragon Bites Recipe
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Grilled Chicken Souvlaki Kebabs
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
- 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.
Cut zucchini, peppers, onions into ~1.5” chunks.
If using wooden skewers, soak them in water for 15 minutes.
Pre-heat your outdoor grill on medium-high heat. Lightly oil the grill.
- Remove chicken from marinade and load onto the skewers, interspersing with your favourite veggies. Discard unused marinade.
- 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).
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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