Chicken kabobs are one of my favorite dishes to make, and today I want to share with you a keto friendly version that’s simple and delicious.
These kabobs are made with tender chicken breast pieces, butter, garlic, and fresh rosemary.
The flavor is incredible, and the best part is how easy they are to prepare. You don’t need any fancy ingredients or complicated cooking techniques. Just a few basic items and about 30 minutes of your time, and you’ll have a tasty meal ready to eat.
I love making these kabobs because they’re so versatile. You can serve them with a side salad, some roasted vegetables, or even eat them on their own.
They’re also great for meal prep. You can make a big batch and keep them in the fridge for a few days. They taste good cold or reheated.
👍 Why You’ll Love This Recipe
Super Simple Ingredient List: You only need six basic ingredients to make these kabobs, and most of them are probably already in your kitchen. Chicken breast, butter, garlic, rosemary, salt, and pepper. That’s it.
No Grill Required: A lot of kabob recipes tell you to fire up the grill, but this one bakes right in your oven. This means you can make these any time of year, even in the middle of winter when it’s freezing outside.
Works for Any Meal: You can eat these kabobs for lunch, dinner, or even as a hearty snack if you’re really hungry. They’re filling enough to be a complete meal on their own, or you can pair them with keto-friendly sides.
✨ Recipe Ingredients
- 1 1/2 pounds Boneless Chicken Breasts (cut into 1 inch chunks)
- 3 tablespoons Butter
- 3 cloves Garlic Minced
- Fresh Rosemary Sprigs
- 1 teaspoon Salt (I recommend this smoked salt – amazon)
- Black Pepper (to taste)
- Optional: Add your favorite seasonings
👨🍳 How To Make
Follow this easy recipe:
Step 1
Preheat the oven to 425°F (220°C). In a large bowl, combine the chicken chunks, melted butter, garlic, salt, and pepper, mixing well to evenly coat the chicken.
Step 2
Thread the marinated chicken chunks evenly onto 6 skewers.
Step 3
Place the skewers on a disposable aluminum baking tray . This way air can circulate around them. Lay fresh rosemary sprigs on top of the chicken pieces.
Step 4
Bake for about 15 minutes, removing rosemary before flipping halfway through for even browning on all sides.
Step 5
Once the chicken is cooked through and lightly charred, remove from the oven. Let the chicken cool for 10 minutes. Then serve and enjoy.
💡Tips
1. Cut the Chicken Into Equal Sizes
When you’re cutting your chicken breast into chunks, try to make them all about the same size – around 1 inch each. This is really important because if some pieces are bigger and some are smaller, they won’t cook evenly.
The small pieces will get dry and overcooked while the big pieces might still be raw in the middle. To do this right, first cut your chicken breast in half lengthwise so you have two thinner pieces.
Then cut those into strips that are about 1 inch wide. Finally, cut across those strips to make cubes.
2. Soak Wooden Skewers First
If you’re using wooden skewers instead of metal ones, you need to soak them in water for at least 30 minutes before you use them.
This stops them from burning or catching fire in the oven. Just put them in a dish or container with enough water to cover them completely and let them sit while you prep everything else.
If you forget to soak them, the ends will turn black and might even start smoking in your oven, which is not great.
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FAQ
Can I freeze these chicken kabobs?
Yes, these kabobs freeze really well. After cooking and cooling them completely, take the chicken off the skewers and put the pieces in a freezer-safe container or a heavy-duty freezer bag.
Try to squeeze out as much air as possible before sealing the bag because air causes freezer burn.
Keto Chicken Kabobs
Print RecipeIngredients
- 1 1/2 pounds Boneless Chicken Breasts cut into 1 inch chunks
- 3 tablespoons Butter
- 3 cloves Garlic Minced
- Fresh Rosemary Sprigs
- 1 teaspoon Salt (I recommend this smoked salt – amazon)
- Black Pepper to taste
- Optional: Add your favorite seasonings
Instructions
- Preheat the oven to 425°F (220°C). In a large bowl, combine the chicken chunks, melted butter, garlic, salt, and pepper, mixing well to evenly coat the chicken.
- Thread the marinated chicken chunks evenly onto 6 skewers.
- Place the skewers on a disposable aluminum baking tray . This way air can circulate around them. Lay fresh rosemary sprigs on top of the chicken pieces.
- Bake for about 15 minutes, removing rosemary before flipping halfway through for even browning on all sides.
- Once the chicken is cooked through and lightly charred, remove from the oven. Let the chicken cool for 10 minutes. Then serve and enjoy.
First time making kabobs and these were actually really easy!