This recipe for Easy Low-Carb Citrus-Ginger Grilled Chicken Kabobs makes a main course everyone at the table will love. This delicious meal works for low-carb, LC/HF, ketogenic, Atkins, gluten-free, Banting and Paleo diets.
Many of my recipes are low-carb versions of comfort food I love and crave. A few recipes are requests from my husband wanting low-carb versions of certain foods, such as with my Low-Carb Shrimp and Grits recipe. Some, as in my recipe for Curry Crusted Pecans, are directly inspired by something I’ve seen on the menu of a restaurant. The idea for this recipe just came from all of the food stuff in my brain rattling around and forming an idea.
Inspiration, for me, is a funny thing. Sometimes I don’t get inspired by any one thing or any one recipe, but instead, I take in every food photo I see, every food I taste, and every cooking aroma that surrounds me and my brain works through it all for days, months, even years. Then suddenly, seemingly out of nowhere, I get an idea for something I want to make.
I am grateful to be blessed with an overactive brain that noodles around with food images, flavors and food thoughts while I sleep, work on other things, or even cook other foods. I feel certain that my food cravings provide the guiding light for the flavors my mind toys with. That’s probably why I have so many chocolate recipes on this site!
Once I get a recipe idea, my conscious brain takes over and I start actually developing the recipe. My goal is always to have the final product taste like the idea I have in my mind. My ideas for recipes always are delicious in my own mind. It’s in the kitchen that things sometimes go awry. In the kitchen, it’s just me, the ingredients, my appliances and my trusty handwritten notebook. Often, I can get a recipe close on the first try or two. When I get it close, it usually takes 2-4 more test versions before I have the version and photos I love enough to put in the blog.
To be honest, though, sometimes the first try isn’t even close to my vision and nobody eats it. In a few cases, they’ve been downright inedible. In these cases, I feed it to my lovely hens and either completely revamp the idea, or just move on to a new one.
This recipe for Easy Low-Carb Citrus-Ginger Grilled Chicken Kabobs was a recipe that actually turned out more tasty than I had imagined. The marinade penetrates deep into the chunks of chicken flavoring them with citrus-ginger goodness with a hint of garlic and a pop of spice from the red pepper flakes. I put some onion slices on the kabobs with the chicken and brushed them with marinade. The onion slices were perfectly crisp tender when the chicken was finished cooking.
These chicken kabobs only take about 5-10 minutes of prep time. I marinade them for 3-4 hours before sliding them on a skewer. Cooking time is only about 10 minutes. They make a super easy and fun to make summer meal! Just add a salad and you have a complete meal for everyone, whether they eat low-carb or not. Enjoy!
Easy Low-Carb Citrus-Ginger Grilled Chicken Kabobs
This recipe for Easy Low-Carb Citrus-Ginger Grilled Chicken Kabobs makes a main course everyone at the table will love. This delicious meal works for low-carb, LC/HF, ketogenic, Atkins, gluten-free, Banting and Paleo diets. Time estimate does not include marinating time.
- 2 tablespoons lemon juice freshly squeezed
- 2 tablespoons lime juice freshly squeezed
- 1 teaspoon lemon zest fresh
- 1 teaspoon lime zest fresh
- 2 tablespoons olive oil extra virgin
- 1/4 teaspoon red pepper flakes
- 1 tablespoon cilantro chopped
- 1 tablespoon fresh ginger root peeled and minced
- 1 clove garlic crushed
- 1 teaspoon granulated stevia/erythritol sweetener (may substitute honey for Paleo)
- 1 teaspoon sea salt
- 1 pound chicken breasts cut into about 16 pieces
- 4 ounces red onion (about 1/4 medium) cut into wedges
- 4-6 skewers
In a medium bowl, combine the lemon juice, lime juice, lemon zest, lime zest, olive oil, red pepper flakes, cilantro, ginger root, garlic, sweetener, and salt. Stir well.
Add chicken chunks to the prepared marinade. Stir to coat. Cover and refrigerate for 3-4 hours.
If using bamboo skewers, begin soaking them in water about 1 hour before the chicken has completed marinating. This will prevent them from burning when the are on the grill.
When marinading time is done, preheat grill to high. Prepare the kabobs by alternating chicken chunks and red onion pieces on the skewers. I put four chicken chunks and 3-4 pieces of onion on each skewer.
Brush remaining marinade on the skewers, paying close attention to the onion.
Place skewers on the grill. Turn heat to low, close the top of the grill, and cook for about 5 minutes, or until the bottom is done. Turn kabobs and close grill. Cook for an additional 5 minutes or until chicken is cooked through.
Remove from grill and serve.
Serving size: one kabob
Fat (g): 8
Carbs (g): 7
Fiber (g): 1
Protein (g): 27