Easy Keto Meal: Grilled Chicken Skewers with Tzatziki. Prepared in 15 Minutes! From my cookbook Low Carb on a Budget.

Mains

4 people

(metal) skewers, mixing bowl, large frying pan or barbecue

Preparation: 15 minutes - Cooking time: 10 minutes (barbecue) to 20 minutes (frying pan) – Keeps 2 days in the fridge

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Ingredients

Chicken skewers

2 onions
2 red bell peppers
2 zucchini
800 g chicken (breast or boneless thigh)
(smoked) paprika
black pepper and sea salt
2 tablespoons extra virgin olive oil

Tzatziki (ca. 1½ cup = 24 tablespoons)

½ small cucumber
1 handful fresh dill or mint
1 cup (240 g) (vegan) yoghurt, unsweetened
2 tablespoons extra virgin olive oil
black pepper and sea salt
optional: 1 tablespoon lemon juice, 1 garlic clove

With the start of barbecue season, I'm treating you to a new dish from my book ‘Low Carb on a Budget’: Grilled Chicken Skewers with Tzatziki.

I’m a big fan of traditional Greek cuisine, especially Cretan dishes from the beautiful island of Crete, full of colorful vegetables and good olive oil. These chicken skewers with sweet onion, zucchini and bell pepper are inspired by our travels to the Greek islands. They are prepared in just 10 minutes and loved by young and old alike. You can prepare them in a large frying pan or grill them on the barbecue. Even if you’ve never visited the Greek islands before, imagine feeling the warm sunshine and cooling sea breeze from the crystal blue Aegean Sea on your face while enjoying this dish.

The skewers pair well with a refreshing tzatziki dip made with (vegan) yoghurt, quality olive oil, cucumber and fresh mint or dill. They’re also delicious with fresh tartar sauce. Store leftovers in the fridge to devour the next day.

Would you like me to share more inspiration for easy barbecue recipes and quick low carb summer dishes? Let me know by leaving a comment down below.

Enjoy!

Love,

PS: this recipe for grilled fish with red pesto and tomato is excellent on the barbecue as well!

Grilled Chicken Skewers with Tzatziki, from my book Low Carb on a Budget

DIRECTIONS:

Peel the onions. Cut them in smaller parts.
Remove the seeds from the bell peppers and cut them into smaller pieces together with the zucchini.
Slice the chicken in pieces of about 3 x 3 centimeters. Season everything with (smoked) paprika, black pepper and sea salt.
Thread the chicken onto (metal) skewers, folding if the pieces are long and thin, alternating with the onion, bell pepper and zucchini.
Heat a large frying pan with olive oil. Grill the skewers until golden brown for a good 5 minutes on each side until the chicken and vegetables are tender. You can also grill them on the barbecue.
For the tzatziki dipping sauce: cut the cucumber in small cubes or ribbons. Finely chop the dill or mint. Mix the herbs and cucumber with the (vegan) yoghurt and olive oil. Add a splash of lemon juice and a clove of grated garlic if you wish. Season with black pepper and sea salt.
Serve the chicken skewers with tzatziki.

JULIE’S TIPS & TRICKS:

You could also flash grill the skewers until golden brown in a large frying pan and then transfer them to a pre-heated oven at 350°F to cook for another 15 minutes until tender.
For a vegan version: replace the chicken with smoked tofu and use plant-based unsweetened yoghurt for the tzatziki. I love using full-fat coconut yoghurt.
Would you like me to share more inspiration for easy barbecue recipes and quick low carb summer dishes? Let me know by leaving a comment down below.