Herb-Crusted Chicken & Courgette Kebabs

Ingredients

• 2 large chicken breasts, cut into 3cm cubes
• 1 large courgette, sliced into thick rounds
• 1 red onion, cut into wedges
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 clove garlic, crushed
• Juice of 1/2 lemon
• 1/2 tsp dried oregano
• Salt and pepper

Method

1. In a bowl, whisk the olive oil, paprika, garlic, lemon juice, and oregano.
2. Toss the chicken, courgette, and onion wedges in the marinade until well coated.
3. Thread the chicken and vegetables onto skewers (if using wooden ones, soak them in water first).
4. Heat a grill pan or preheat your overhead grill to high.
5. Cook the skewers for 10-12 minutes, turning occasionally, until the chicken is charred and cooked through.
6. Serve immediately with a simple green salad.

Why You’ll Love This

Kebabs are the ultimate “fast food” for low-carbers. These are light, zesty, and use courgette to add bulk and vitamins without adding significant carbs. Perfect for a quick lunch or a summer BBQ.

Tips & Swaps

• Swap chicken for cubes of halloumi for a vegetarian version (reduce salt in the marinade).
• Prevent burning. If using wooden skewers, soak them in water for 30 minutes before threading to prevent them from burning under the grill.
• Use a metal skewer for more even heat distribution when grilling indoors.

Key Takeaways

• Net carbs: 5g per serving — suitable for keto and low-carb diets
• Cook time: 27 minutes total (15 prep + 12 cook)
• Key ingredient: Smoked paprika (gives the chicken a lovely charred flavour and deep golden colour even when grilled indoors).
• Best for: A light, zesty lunch or a fast summer BBQ option that’s naturally low in carbs.