Easy Low-Carb Thai Chicken Skewers

Easy 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!

Preparation time

Hands-on:    20 minutes
Overall:      1 hour 

Nutritional values (per serving, 2 skewers)

Total Carbs	13.3	grams
Fiber	3.7	grams
Net Carbs	9.6	grams
Protein	31.4	grams
Fat	28.3	grams
of which Saturated	7.2	grams
Energy	430	kcal
Magnesium	84	mg (21% RDA)
Potassium	1,051	mg (53% EMR)

Macronutrient ratio: Calories from carbs (9%), protein (30%), fat (61%)

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.

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