Keto Chicken Skewers (3) Recipe

Soak skewers

Place bamboo skewers in a bowl of water to soak for at least 30 minutes to prevent burning during cooking.

Trim and cut chicken

Trim excess fat from the chicken thighs. Cut the thighs into roughly 1-inch (2.5 cm) cubes for even cooking.

Prep aromatics and herbs

Peel and mince the garlic. Chop the dill and parsley. Seed and grate the cucumber, then squeeze it firmly in a clean towel or paper towel to remove excess moisture for the sauce.

Make the marinade

In a medium bowl combine olive oil (3 tbs), fresh lemon juice (2 tbs), minced garlic (3 cloves), smoked paprika (1 tbs), ground cumin (1 tsp), dried oregano (1 tsp), Dijon mustard (1 tbs), kosher salt (1 tsp), black pepper (0.5 tsp) and red pepper flakes (0.5 tsp, optional). Whisk until smooth and emulsified.

Marinate the chicken

Add the chicken pieces to the bowl with the marinade. Toss thoroughly so each piece is coated. Cover and refrigerate for at least 30 minutes; up to 2 hours for deeper flavor. If short on time, 15 minutes still helps.

Make the yogurt sauce

In a small bowl combine full-fat Greek yogurt (120 ml), the squeezed grated cucumber (0.25 cups), chopped dill (1 tbs), chopped parsley (1 tbs reserved, 1 tbs for finishing), and fresh lemon juice (1 tbs). Season with salt and black pepper to taste. Stir until smooth and chill while chicken cooks. (Optional keto alternative: mash 1 small avocado with 1 tbs olive oil, 1 tbs lemon juice, pinch salt and pepper to make a creamy avocado sauce.)

Prepare garnishes

Cut one lemon into wedges for serving and roughly chop the remaining parsley (1 tbs) to sprinkle over finished skewers.

Preheat cooking surface

Preheat a grill, grill pan, or broiler to medium-high heat (grill pan or grill around 200–230°C / 400–450°F). Oil the grates or pan lightly or brush the skewers with neutral oil (1 tbs).

Thread the skewers

Thread the marinated chicken pieces onto the soaked bamboo skewers, leaving a small gap between pieces so heat circulates and they cook evenly.

Grill the skewers

Place skewers on the hot grill or grill pan. Cook 3–4 minutes per side, turning once, until the exterior has good color and an instant-read thermometer inserted into a thick piece reads 74°C (165°F). If broiling, place 4–5 inches from heat and cook 4–5 minutes per side. Brush with a little neutral oil if the chicken begins to dry.

Rest

Remove skewers from heat and let rest for 5 minutes so juices redistribute.

Arrange skewers on a platter. Spoon the chilled yogurt sauce alongside or drizzle the avocado sauce if using. Sprinkle chopped parsley (remaining 1 tbs) over the skewers and serve with lemon wedges for squeezing. Serve immediately while warm as a shareable keto appetizer or light meal.