Low Carb Greek Chicken Skewers with Dairy Free Tzatziki

This recipe takes a bit of prep work but it is SO good. It’s also pretty versatile. You can add whichever low carb veggies you’re in the mood for since the marinated Greek chicken is the star of the show. Pair it with homemade dairy-free tzatziki and you have a delicious, well rounded keto dinner.

greek chicken

I didn’t figure out the macros for this recipe since there are just too many variables but I will mention that in excess, peppers and onion can drive up your carb count for the day. I like to make this dinner either after a fast or a super low carb lunch. I practice Intermittent Fasting daily so my breakfast, if you can call it that, is a cup of coffee with cashew milk which costs me about 1/2 a carb.

Anyways, on to the good stuff!

Trim and cube your chicken into bite sized peices. This isn’t an exact science, just try to get them all around the same size. Put them in a sturdy ziplock bag and pour in the oil. Add the Greek seasoning and mix it all up, making sure all the chicken is evenly coated. Then, toss it in the fridge and forget about it for at least 4 hours.

After the chicken has marinated, cut up your veggies. You want them to be approximately 2 inches by 2 inches but again, it’s not a science. They’re vegetables, with curves and imperfections, not pieces of paper. While you’re chopping your veggies soak your skewer sticks in water so they don’t burn when you cook them. 20-30 mins should be long enough.

Then, it’s time to start skewering! I like the pattern of chicken, pepper, onion, repeat, but it’s totally up to you. Leave 2-3 inches of room at the top of the stick and 1-2 inches of room at the bottom. With the ingredient amounts listed below, this afforded me enough for 8 hefty kabobs. Place on a foil lined baking sheet and cook for approximately 40 mins at 350 degrees Celsius. These would probably be awesome on the grill but I don’t have one so oven it was.

Now, while these bad boys are cooking, you’ll want to whip up your tzatziki sauce. The recipe posted below for the sauce originally appeared on The Real Food Dietitians, the only things I changed were that I used dill from a package and not fresh dill, used a bit less cucumber than 1/2 because the cucumbers I had were massive, and I chopped up fresh garlic because it’s a staple in this house and I love me some garlic. Otherwise, the ladies who originally created the recipe nailed it and we’ll be making it all the time now. Refrigerating the sauce for a bit before you eat will allow it to thicken up because of the coconut milk. It’s imperative you use the full fat canned kind or else it will be runny. I use Thai Kitchen coconut milk in all my recipes┬ásince going dairy free and it hasn’t failed me yet.

As always, if you have any questions feel free to drop them in the comment section and I’ll try my best to help you out. Enjoy!


Low Carb Greek Chicken Skewers with Dairy Free Tzatziki

Cook Time: 40 minutes

Yield: 8-10 Skewers



  1. Trim and cube 2lbs of boneless skinless chicken breast into bite sized pieces.
  2. Place in a ziplock bag and add olive oil and Greek seasoning.
  3. Ensure chicken is coated well then marinate in the fridge for a minimum of 4 hours.
  4. After marinating the chicken, cut peppers and onion into 2 inch x 2 inch pieces.
  5. Skewer the chicken, peppers, and onions in a rotating pattern, leaving approximately 3 inches at the top and 1 inch at the bottom of the skewer.
  6. Place on a foil lined baking sheet and bake at 350 for 40 minutes.
  8. Blend contents of the full fat coconut milk if they have separated.
  9. Combine all the ingredients and mix well.
  10. Refrigerate until it reaches desired consistency.


- It's recommended you soak your skewers for 20-30 minutes prior to use to prevent them from burning

- If it's grilling season, throw them on the grill! Cooking time will vary.

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greek chicken

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