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.
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
