Keto Chicken Skewers Recipe
artichoke, peppers, zucchini, gremolata & olive tapenade, with goddess sauce, three per order
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Ingredients
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Chicken & Marinade
Vegetables & Skewers
Gremolata
Olive Tapenade
Goddess Sauce
Finishing & Garnish
Method
Chicken & Marinade
- 1
Cut the chicken
Trim excess fat and cut the chicken thighs into 1-inch pieces so they thread easily and cook evenly.
- 2
Make the marinade
In a bowl combine 3 tbs extra-virgin olive oil, 1 tbs fresh lemon juice, 2 minced garlic cloves, 1 tsp smoked paprika, 1/2 tsp ground cumin, 1 tsp kosher salt and 1/2 tsp black pepper. Whisk until emulsified.
- 3
Marinate
Add the chicken pieces to the marinade, toss to coat thoroughly. Cover and refrigerate for at least 20 minutes and up to 2 hours (20–30 minutes is sufficient for thin pieces).
Vegetables & Skewers
- 4
Prep vegetables
Cut the zucchini into 1/2-inch rounds (or half-moons if long), core and cut the red bell pepper into 1-inch pieces, cut red onion into wedges about 1-inch thick, and halve larger marinated artichoke hearts so pieces are bite-sized.
- 5
- 6
Soak skewers if using bamboo
If using bamboo skewers, soak them in water for at least 30 minutes to prevent burning. If using metal skewers, proceed.
- 7
Assemble skewers
Thread chicken and vegetables onto 3 skewers, alternating chicken pieces with zucchini rounds, pepper, artichoke pieces and onion wedges so each skewer has an even mix. Leave a little space between pieces to allow heat circulation.
Cooking
- 8
Preheat grill or broiler
Preheat grill to medium-high (about 400–450°F / 200–230°C) or set oven broiler to high with the rack 6 inches from the element. Lightly oil the grill grates or a rimmed baking sheet.
- 9
Cook skewers
Place skewers on the preheated grill or broiler pan. Cook for 10–12 minutes total, turning every 3–4 minutes so all sides brown. Chicken is done when an instant-read thermometer inserted into a chicken piece reaches 165°F (74°C) and juices run clear.
- 10
Rest
Remove skewers and let rest on a plate for 3–5 minutes to allow juices to redistribute.
Gremolata
- 11
Combine gremolata
In a small bowl combine 1/4 cup finely chopped parsley, 1 tsp lemon zest, 1/2 minced garlic clove, 1 tbs extra-virgin olive oil and 1/4 tsp sea salt. Stir to combine. Taste and adjust salt or lemon zest as needed.
Olive Tapenade
- 12
Make tapenade
Place 1/3 cup pitted Kalamata olives, 1 tbs rinsed capers, 1 tbs extra-virgin olive oil, 1/2 tsp lemon juice and 1/4 tsp black pepper in a small food processor. Add 1/2 anchovy fillet if using. Pulse 6–8 times until you have a coarse paste — do not over-process; the texture should be chunky. Adjust seasoning to taste.
Goddess Sauce
- 13
Whisk sauce
In a bowl whisk together 1/2 cup mayonnaise, 1/4 cup sour cream, 1 tsp Dijon mustard, 1 tsp fresh lemon juice, 1 tbsp chopped chives, 1 tsp chopped tarragon, 1/2 minced garlic clove, 1/2 tsp salt and 1/4 tsp black pepper until smooth. If the sauce is too thick, whisk in up to 1 tsp cold water to reach a spoonable consistency.
Finish & Serve
- 14
Plate tapenade and sauce
Spread a spoonful of olive tapenade in the center of the plate or on a serving board. Spoon or pipe a line/dollop of goddess sauce alongside.
- 15
Arrange skewers and garnish
Place the three warm skewers on top of the tapenade (or alongside it). Drizzle 1 tsp extra-virgin olive oil over the skewers, sprinkle the gremolata evenly over the chicken and vegetables, and finish with a pinch of crushed red pepper if using.
- 16
