Low-Carb Thai Chicken Skewers

I first made these low-carb Thai chicken skewers for a housewarming party a few years ago. It was a hit and has been a favourite ever since. The marinade is really easy and although you don't have to use homemade curry paste like I did, I highly recommend making your own.

Marinating the chicken makes the meat juicier, tender and full of flavour. Just like any one-pot meal it's really simple and ideal for busy weeknights or healthy lunchboxes. All of the ingredients can be made in advance and kept in the fridge for up to 2 days before cooking. The longer you marinate the chicken, the more flavourful it will become.

If you are short on time and need a quick keto-friendly one-tray meal, you can just mix the marinated chicken with the chopped veggies, throw everything into a tray and grill or bake in the oven. Enjoy!

Step-by-step

1. Chop the chicken into medium-large, about 3 cm/ 1 ¹/₄ inch cubes. Place in a container and add curry paste, coconut milk and lime juice. Optionally, add salt and pepper to taste (I didn't add any as there was enough salt and pepper in my homemade curry paste).

   

2. Add the chopped cilantro and mix using a spoon until covered from all sides. Cover and refrigerate for at least 30 minutes or overnight before cooking.

   

3. Remove the chicken from the fridge and bring to room temperature.

4. Cut the red bell pepper into bite-sized pieces large enough to hold on the skewers. Slice the zucchini into about 1 cm/ ¹/₂ inch pieces. Cut the onions into wedges.

   

5. Line a baking tray with baking foil and place a rack on top. Thread metal or soaked wooden skewers with red pepper, zucchini, onion and chicken until you use up all the ingredients.

6. Mix the leftover marinade with 4 tablespoons (60 ml) of extra virgin olive oil brush the skewers on both sides.

   

7. Preheat the broiler to high and broil for 10 - 15 minutes until crisp and cooked through. Turn half way through for even cooking. Ensure the tray isn’t too close to the top of the grill to prevent charring. Remove from the oven and let it cool down for 5 minutes.

   

8. Serve hot, drizzled with the remaining 2 tablespoons (30 ml) of olive oil. Optionally with a dollop of sour cream or full-fat yogurt, and fresh cilantro. To store, let it cool down, remove the skewers and refrigerate for up to 4 days.

   

Recipe

Low-Carb Thai Chicken Skewers

★★★★★4.6 (20 ratings)

Tasty Asian-style meat skewers marinated in homemade curry paste, coconut milk and cilantro, and then grilled ...

Hands on

20m

Overall

1h

Servings

4

9.6 g

Net carbs

31.4 g

Protein

28.3 g

Fat

430

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings16 servings

US + metricMetricUS

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Ingredients makes 4 servings, 8 skewers

• 500 g chicken breasts, cubed (1.1 lb)
• 2 heaped tbsp Thai curry paste (40 g/ 1.4 oz) - you can make your own curry paste
• ¹/₃ cup coconut milk (80 ml/ 2.7 fl oz)
• 1 tbsp fresh lime or lemon juice (15 ml)
• bunch of fresh cilantro, chopped (15 g/ 0.5 oz)
• sea salt and black pepper, to taste
• 2 large red bell peppers (300 g/ 10.6 oz)
• 3 small zucchini (500 g/ 1.1 lb)
• 1 medium yellow onion (110 g/ 3.9 oz)
• 6 tbsp extra virgin olive oil (90 ml/ 3 fl oz)

Instructions

1. Chop the chicken into medium-large, about 3 cm/ 1 ¹/₄ inch cubes. Place in a container and add curry paste, coconut milk and lime juice. Optionally, add salt and pepper to taste (I didn't add any as there was enough salt and pepper in my homemade curry paste).

2. Add the chopped cilantro and mix using a spoon until covered from all sides. Cover and refrigerate for at least 30 minutes or overnight before cooking.

3. Remove the chicken from the fridge and bring to room temperature.

4. Cut the red bell pepper into bite-sized pieces large enough to hold on the skewers. Slice the zucchini into about 1 cm/ ¹/₂ inch pieces. Cut the onions into wedges.

5. Line a baking tray with baking foil and place a rack on top. Thread metal or soaked wooden skewers with red pepper, zucchini, onion and chicken until you use up all the ingredients.

6. Mix the leftover marinade with 4 tablespoons (60 ml) of extra virgin olive oil brush the skewers on both sides.

7. Preheat the broiler to high and broil for 10 - 15 minutes until crisp and cooked through. Turn half way through for even cooking. Ensure the tray isn’t too close to the top of the grill to prevent charring. Remove from the oven and let it cool down for 5 minutes.

8. Serve hot, drizzled with the remaining 2 tablespoons (30 ml) of olive oil. Optionally with a dollop of sour cream or full-fat yogurt, and fresh cilantro. To store, let it cool down, remove the skewers and refrigerate for up to 4 days.

Nutrition per serving, 2 skewers

Carbs 9%Protein 30%Fat 61% of calories

Net carbs

9.6 g

Total carbs

13.3 g

Fiber

3.7 g

Sugars

8.5 g

Protein

31.4 g

Fat

28.3 g

Saturated fat

7.2 g

Calories

430 kcal

Sodium

185 mg · 8.06% RDA

Magnesium

84 mg · 21% RDA

Potassium

1,051 mg · 52.5% EMR

Nutrition by ingredient

Per 2 skewers	Net carbs	Protein	Fat	kcal
Chicken, breast (without skin, raw)	0 g	28.1 g	3.3 g	150
Thai Curry Paste, homemade (KetoDiet blog)	1.4 g	0.3 g	0.1 g	8
Coconut milk (full-fat, unsweetened)	0.5 g	0.4 g	4 g	37
Lime juice, fresh	0.2 g	0 g	0 g	1
Coriander (cilantro), fresh	0 g	0.1 g	0 g	1
Peppers, red bell, fresh	2.9 g	0.7 g	0.2 g	23
Zucchini (summer squash, courgette)	2.6 g	1.5 g	0.4 g	21
Onion, brown (yellow), raw	1.8 g	0.2 g	0 g	10
Olive oil, extra virgin	0 g	0 g	20.3 g	179
Total	9.6 g	31.4 g	28.3 g	430

Serving size 2 skewers

• Gluten free
• Dairy free
• Egg free
• Nut free
• Pork free
• Avocado free
• Fish free
• Shellfish free
• Beef free