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5 from 1 vote

Grilled Chicken Kabobs

Prep Time10 minutes
Cook Time20 minutes
Marinate Time2 hours
Course: Main Course
Cuisine: American
Diet: Gluten Free
Servings: 6 servings
Calories: 219kcal

Ingredients

  • 1 tablespoon minced garlic*
  • ½ teaspoon salt
  • ½ teaspoon freshly ground pepper
  • 2 teaspoons minced fresh oregano or 1 teaspoon dried
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon freshly squeezed lime juice
  • 1 ½ pounds boneless skinless chicken breast

Instructions

  • Have ready 7 to 9 skewers. If using wooden or bamboo skewers, soak them in water for at least 30 minutes before grilling.
  • In a bowl, combine the garlic, salt, pepper, oregano, oil and lime juice and stir to form a paste.
  • Cut chicken breasts into 1-inch chunks and place in a glass container with a lid. Pour the marinade over the chicken and stir to combine. Cover the chicken and refrigerate for a minimum of 2 hours, up to overnight.
  • Prepare a grill for direct cooking over medium heat (325 to 375F [170 to 190C]). Depending on the type of grill this may take 15 to 20 minutes.
  • Remove the chicken from the refrigerator and thread it onto the skewers, spreading each piece as flat as possible and leaving a very small space between each piece.
  • Once the grill is hot, brush the cooking grates clean, if necessary (to prevent sticking). Grill the kebabs over direct medium heat, keeping the lid closed as much as possible, until the chicken is firm to the touch and no longer pink in the center, 8 to 10 minutes total, turning once or twice during cooking. Take care not to overcook.
  • Remove from the grill and serve immediately.

Notes

*I used 1 tablespoon garlic oil to make it low FODMAP

Nutrition

Calories: 219kcal | Carbohydrates: 0.4g | Protein: 22g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 67mg | Sodium: 74mg | Potassium: 410mg | Fiber: 0.03g | Sugar: 0.01g | Vitamin A: 0.1IU | Vitamin C: 0.4mg | Calcium: 12mg | Iron: 2mg