Grilled Chicken Kabobs with Greek Salad
Treat your taste buds to the incredible flavors of Grilled Chicken Kabobs and Greek Salad in this irresistible recipe. Perfect for a low-carb lifestyle, this dish brings the vibrant taste of the Mediterranean to your table.
Ingredients
For the Kabobs
- 8 ounces plain Greek yogurt
- 1 tbsp Mediterranean oregano
- 1 tsp organic onion powder
- 1 tsp organic garlic powder
- 1 tsp pink salt
- 1/2 tsp cracked black pepper
- 1 lemon zested and juiced
- 1 1/2 lbs boneless skinless chicken breasts cut into cubes
- 1/2 large red onion cut into wedges
- 2 Roma tomatoes cored, seeded, and cut into wedges (or a container of cherry tomatoes)
- skewers if using wooden skewers soak them in water for 30 minutes prior to grilling.
For the Salad
- 1/4 cup extra virgin olive oil
- 2 tbsp fresh lemon juice (1/2 large lemon)
- 2 cloves garlic minced or grated
- 1 tbsp red wine vinegar
- 1 tsp Mediterranean oregano
- 10 ounces Romaine lettuce chopped
- 2 Roma tomatoes seeded and diced
- 1 medium English cucumber diced
- 1/2 large red onion thinly sliced
- 3/4 cup Kalamata olives pitted and cut in half
- 4 ounces feta cheese crumbles
Instructions
- In a medium bowl, combine the Greek yogurt, oregano, onion powder, garlic powder, salt, pepper, lemon zest, and juice. Stir well.
- Place the marinade and chicken breast cubes in a large zipper-top plastic bag. Mix well with your hand and place in the refrigerator for 1 to 4 hours.
- When ready to grill, prepare the grill by lightly oiling the grates and set to medium-high heat.
- If using wooden skewers, prepare them by soaking in water for 30 minutes.
- Thread the chicken on the skewers alternating with the red onion, tomato wedges until you've reached the end of the skewer, ending with chicken. Repeat with the remaining skewers. Discard the remaining marinade.
- In a small mason jar (or a small bowl) combine the extra-virgin olive oil, 2 tablespoons lemon juice, minced garlic, red wine vinegar, and oregano. Shake (or stir) to combine well.
- Place the lettuce, tomatoes, cucumber, red onion, and olive in a salad bowl. Pour the dressing over and toss to combine. Sprinkle with the feta crumbles. Place salad in the refrigerator.
- Grill the chicken, turning often, so each side has light grill marks, about 10-15 minutes or until the chicken reaches 165 internal temperature.
- Serve the kabobs over a plate of the Greek salad.
Disclaimer
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
Nutrition
Calories: 527kcalCarbohydrates: 18gProtein: 63gFat: 29gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gTrans Fat: 0.02gCholesterol: 137mgSodium: 1531mgPotassium: 1302mgFiber: 6gSugar: 8gVitamin A: 7079IUVitamin C: 35mgCalcium: 315mgIron: 3mg
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