My next recipe for your barbecue is a low carb chicken kebab recipe. Chicken, and vegatables if you wish, marinated in a lemon, mustard and yoghurt sauce for an hour or so will keep the chicken moist whilst giving a light mustard flavour. Only 2g net carbs per portion.
Today I have only added chicken to my kebab sticks, however I often add onions, peppers, pineapple and mushrooms to my kebab sticks.
Chicken kebabs are great for the barbecue as they cook nice and quickly and it is very easy to see if they are undercooked in comparison to chicken legs.
Turkey or pork would be equally suitable for this recipe.
Low Carb Marinated Chicken Kebabs
Marinated to incorporate flavours and to keep chicken moist when cooked.
- 3 Skinless Chicken Breasts - Diced 2cmx2cm
- 2 tsp Whole grain mustard
- 1/2 tsp Chilli flakes
- 1 tsp Lazy garlic
- 2 tbsp Lemon juice
- Salt and pepper for seasoning
- 2 tbsp Natural yoghurt
- 1 tsp Turmeric Used this for colour as opposed to flavouring
- 6 kebab skewers
In a bowl place oil, mustard, chilli flakes, garlic, lemon, season with salt and pepper and stir together. Add the chicken and stir to coat fully with oil mixture. Leave to marinade for at least 30 minutes. (or overnight).
Add the yoghurt and turmeric and give a thorough stir to mix all ingerdients. Continue to marinade for another 30 minutes.
Divide the chicken cubes between 6 kebab skewers. This is a little messy but it will be worth it.
Place on the grill and cook for approximately 15 minutes, but like all barbecuing, keep an eye on them and keep turning so not to burn.
Serve with barbecued vegetables and salad.
Vegetables can be added to the kebab sticks. Optionally add to the marinade with the chicken.
Check out my Barbecue Pork Belly StripsLow Carb Barbecue Pork Belly Strips
Nutrients per portion
Fat (g) 6
Net carbs (g) 2
Protein (g) 24