Keto Mexican Grilled Chicken Skewers
As summer comes to a close, embrace the season with vibrant, Low-carb late summer recipes like these grilled chicken skewers. Infused with a zesty marinade and paired with colorful peppers, this dish not only highlights fresh, seasonal ingredients but also fits perfectly within a Low-carb diet and is a great way to enjoy the flavors of summer. Enjoy these skewers fresh off the grill for a meal that’s both flavorful and nutritious.
How to Make It
Step 1
Deseed the jalapeño pepper. Add in the garlic cloves, jalapeño pepper, tomato paste, cumin, paprika, oregano, handful of fresh coriander, juice of half a lime, salt and black pepper to a mini food processor and pulse until a paste. Add in a little water at a time if needed to help it pulse.
Step 2
Dice the chicken thighs into bite sized pieces, add the marinade to the chicken and toss to thoroughly coat. Refrigerate overnight or for a few hours at least. Chop the red bell pepper, green bell pepper, yellow bell pepper and white onion into medium square pieces.
Step 3
If using wooden skewers soak this in warm water for at least 30 minutes before cooking. Then add the chicken to the skewers along with the peppers and onion in an alternating order.
Step 4
Preheat a grill pan over medium heat. Brush the chicken skewers with olive oil. Cook on a hot grill pan, turning frequently until chicken is cooked through for approximately 7 minutes on each side until you achieve a nice char and the chicken is fully cooked.
Step 5
Serve right away. Great served with Mexican chopped salad and Mexican cauliflower rice. Store any leftovers in an airtight container in the refrigerator for 3-5 days.
Ingredients
- Garlic 2 clove
- Jalapeno peppers 1 regular – approx 2" long
- Tomato paste 3 tbsp
- Cumin, ground 2 tsp
- Paprika 2 tsp
- Oregano, dried 0.5 tsp
- Coriander leaf, fresh 2 tbsp, chopped
- Lime juice, fresh 0.5 each – juice from one lime
- Salt 0.5 tsp
- Black pepper 0.25 tsp
- Chicken Thighs (Skinless & Boneless) 650 g