Uploaded June 2026 | Updated September 2026, 1 week ago
Marinated chicken skewers grilled until golden and infused with garlic, lemon, and herbs — served with optional feta or tzatziki.
Ingredients
For the Chicken Marinade:
1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1.5” cubes
3 Tbsp olive oil (used in marinade, not cooked over high heat)
2 Tbsp lemon juice
3 garlic cloves, minced
1 Tbsp fresh oregano (or 1½ tsp dried)
1 tsp salt
½ tsp black pepper
Optional: ½ tsp paprika or chili flakes (for a touch of heat)
For Grilling:
1 Tbsp butter or ghee (for basting during grilling or pan-searing)
Wooden or metal skewers
Optional Add-ons (Low-Carb Sides or Toppings):
Tzatziki (Greek yogurt, cucumber, garlic, olive oil, lemon)
Crumbled feta
Chopped cucumbers, olives, tomatoes, or lettuce
Cauliflower rice or grilled zucchini
Macronutrients
(per serving, makes 4)
Protein: 35g
Fat: 24g
Carbs: 2g
Preparation
In a bowl or zip-top bag, combine olive oil, lemon juice, garlic, oregano, salt, pepper, and optional chili flakes. Add chicken and toss to coat. Marinate for at least 1 hour (up to 8 hours) in the fridge.
If using wooden skewers, soak them in water for 30 minutes. Thread the marinated chicken onto skewers.
Preheat a grill or grill pan to medium-high heat. Optionally brush chicken with melted butter or ghee. Grill 4–5 minutes per side, or until nicely charred and internal temp reaches 165°F.
Pan-sear in a hot skillet with butter or ghee until golden and cooked through.
Let the skewers rest for 5 minutes. Serve with optional feta, tzatziki, and your choice of low-carb vegetables or cauliflower sides.
Marinated chicken skewers grilled until golden and infused with garlic, lemon, and herbs — served with optional feta or tzatziki.
Ingredients
For the Chicken Marinade:
1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1.5” cubes
3 Tbsp olive oil (used in marinade, not cooked over high heat)
2 Tbsp lemon juice
3 garlic cloves, minced
1 Tbsp fresh oregano (or 1½ tsp dried)
1 tsp salt
½ tsp black pepper
Optional: ½ tsp paprika or chili flakes (for a touch of heat)
For Grilling:
1 Tbsp butter or ghee (for basting during grilling or pan-searing)
Wooden or metal skewers
Optional Add-ons (Low-Carb Sides or Toppings):
Tzatziki (Greek yogurt, cucumber, garlic, olive oil, lemon)
Crumbled feta
Chopped cucumbers, olives, tomatoes, or lettuce
Cauliflower rice or grilled zucchini
Macronutrients
(per serving, makes 4)
Protein: 35g
Fat: 24g
Carbs: 2g
Preparation
In a bowl or zip-top bag, combine olive oil, lemon juice, garlic, oregano, salt, pepper, and optional chili flakes. Add chicken and toss to coat. Marinate for at least 1 hour (up to 8 hours) in the fridge.
If using wooden skewers, soak them in water for 30 minutes. Thread the marinated chicken onto skewers.
Preheat a grill or grill pan to medium-high heat. Optionally brush chicken with melted butter or ghee. Grill 4–5 minutes per side, or until nicely charred and internal temp reaches 165°F.
Pan-sear in a hot skillet with butter or ghee until golden and cooked through.
Let the skewers rest for 5 minutes. Serve with optional feta, tzatziki, and your choice of low-carb vegetables or cauliflower sides.
