Low-Carb Lemon, Garlic and Herb Chicken Kebabs with Tzatziki Sauce and Feta Tomato Salad

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Low-Carb Lemon, Garlic and Herb Chicken Kebabs with Tzatziki Sauce and Feta Tomato Salad

Summer Sizzling here we come. These Low-Carb Lemon, Garlic and Herb chicken Kebabs will be a firm favorite on your BBQ this year. Marinated in a familiar flavor of lemon garlic and herb, they’re a family crowd pleaser you’ll fall back on time and time again.

Enjoy on their own as a low-carb high protein snack or serve with my incredibly delicious tzatziki and cucumber, feta and tomato salad for a healthy yet filling meal.

Prep Time 20

Cook Time 20

Servings

Calories 502kcal

Author Jo Harding

Ingredients

Kebabs

¼ cup extra virgin olive oil
1 teaspoon dried oregano
1 teaspoon dried thyme
2 cloves garlic minced
1 lemon juice fresh (or 2.5 ounces)
1 teaspoon lemon zest
1 teaspoon sea salt (or to taste)
½ teaspoon ground black pepper (or to taste)
3 large chicken breasts skinless, cut into 2 inch cubes (or 500g)
1 green bell pepper cut into 2 inch cubes (or 120g)

Tzatziki (3 tablespoon per serving)

½ cucumber (150g with seeds / 120g minus seeds)
¾ cup Greek yogurt (or 250g)
4 grams fresh dill finely chopped
4 grams fresh mint finely chopped
1 clove garlic minced
½ lemon (juice of ½ lemon)
1 tablespoon extra virgin olive oil
1/16 teaspoon Pink Himalayan salt

Feta and Tomato Salad

1 cup cherry tomatoes halved (or 150g)
3.5 ounces feta crumbled (or 100g)
1 cucumber seeds removed and cut into 1cm moons (300g with seeds / 240g once seeds are removed)
1 tablespoon fresh mint finely chopped
2 tablespoons fresh parsley finely chopped
1 tablespoon lemon juice
1 tablespoon extra virgin olive oil
¼ teaspoon black pepper (or to taste)

Instructions

Prepare the marinade for the kebabs by mixing the olive oil, herbs, garlic and lemon in bowl with salt and pepper. Add the cubed chicken and allow to marinade at least 30 minutes or ideally 2 hours. You can also marinade these the night before, cover and leave in the fridge. The longer you marinade the better the flavor.
Thread the chicken onto skewers interspersed with green pepper. Note: if using wooden skewers soak in water for 15 minutes first and dry to prevent burning when cooking. This recipe makes 4 skewers.
Grill Directions: Place on the grill and cook on medium heat for 10 - 15 minutes, rotating every 2 - 3 minutes until all sides are charred and the chicken is cooked through.
Griddle Directions: Add olive oil to the griddle pan to prevent sticking and heat first on medium heat. Place on the griddle and cook for 10 - 15 minutes, rotating every 2 - 3 minutes until all sides are charred and the chicken is cooked through.
Oven Directions: If roasting, preheat the oven to 400F / 200C / 180 fan and place on a grease proof lined baking tray. Bake for 15 - 20 minutes, turning a couple of times or until cooked through. Option to place under the broiler for 1 minute at the end to crisp up.
Meanwhile make the tzatziki and salad.

Tzatziki

Slice the cucumber in half lengthways, remove the seeds using a teaspoon and discard.
Grate the rest of the cucumber and finely chop any bits you can’t grate. Texture is important here. Place in a muslin cloth, fine tea towel or strong kitchen roll and squeeze out the water.
Add the pressed cucumber to a bowl with all the remaining tzatziki ingredients and stir to combine. Option to reserve a little of the olive oil and herbs to add to the top for garnish.

Feta and Tomato Salad

Add all the ingredients to a mixing bowl and toss to combine.
Serve chicken kebabs with tzatziki and salad.
Storage: Tupperware in the fridge for 2 days

Notes

Net Carbs 8g

Nutrition