This Low Carb Teriyaki Chicken Kabob recipe transforms simple ingredients into a delicious meal that also keeps you on track with your dietary goals. These kabobs feature succulent chicken and crunchy fresh vegetables, all marinated in a flavorful Italian-inspired teriyaki sauce.
This recipe uses Kikkoman Roasted Garlic Teriyaki Marinade & Sauce, but you can also use Primal Kitchen Teriyaki Marinade or any other low carb teriyaki marinade.
These Low Carb Teriyaki Chicken Kabobs are ideal for a summer barbecue, a family dinner, or a social gathering. The key to their flavor lies in the teriyaki sauce, traditionally known for its blend of sweet and savory flavors. This version adds Italian seasoning and olive oil — complementing the smoky char of the grilled chicken and vegetables beautifully.
Teriyaki Chicken Kabobs are as versatile as they are delicious. You can substitute a variety of vegetables like zucchini, summer squash or mushrooms. This allows you to cater to personal tastes or use up whatever vegetables you have on hand.
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Grilling the kabobs is an excellent way to enjoy cooking outdoors, allowing you to engage with friends and family while savoring a meal that feels both festive and comforting.
Whether you’re looking to impress guests at your next barbecue or simply want a delicious, low carb meal that can be enjoyed any day of the week, these Low Carb Teriyaki Chicken Kabobs are sure to satisfy. Let’s get grilling!
Need a side dish? Check out Low Carb Asian Cucumber Salad.
Low Carb Teriyaki Chicken Kabobs
Ingredients
- 2 medium chicken breasts Skin removed
- 1 medium red bell pepper
- 1 medium green bell pepper
- 1 medium onion yellow, white or red
- 1 tsp olive oil extra virgin
- ½ tsp Italian seasoning
- ¾ cup Kikkoman Roasted Garlic Teriyaki Marinade or other low carb teriyaki sauce
- 8 metal or bamboo skewers*
Instructions
- Cut chicken into cubes (about 1")
- Combine teriyaki marinade, olive oil and Italian seasoning in a large plastic food storage bag. Massage bottom of bag to mix well. Add chicken and close securely. Turn bag over several times to coat chicken. Refrigerate for 30 minutes
- Meanwhile, cut each bell pepper and the onion into 1" squares. Add peppers and onions to chicken and turn several times to coat well. Marinade in refrigerator for 15 minutes longer.
- Thread each skewer alternately with peppers, onions and chicken, leaving space between pieces. Discard remaining marinade.
- Grill at 350 degrees for 10 minutes or until chicken is done, turning occasionally. Or, broil kabobs 4 tor 5 inches from heat source 10 minutes or until chicken is done, turning occasionally.
Notes
Nutrition
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