Low Sodium Grilled Chicken Kebab

Elevate your summer grilling game with these flavorful Low Sodium Grilled Chicken Kebabs, a heart-healthy twist on a classic favorite. Packed with tender chunks of marinated chicken breast, vibrant bell peppers, juicy cherry tomatoes, and aromatic red onion, this recipe delivers bold, zesty flavors without relying on added salt. A simple yet irresistible marinade of olive oil, lemon juice, garlic, oregano, paprika, and black pepper enhances the natural taste of the ingredients, while a light char from the grill adds smoky depth. Perfect for cookouts, family dinners, or meal prep, these wholesome kebabs are easy to make, take just 30 minutes of prep time, and are ready to serve in under an hour. Pair with a crisp side salad or fluffy whole-grain rice for a complete, nutrient-packed meal that’s as nutritious as it is delicious.

Nutriscore Rating: 80/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 4

Ingredients

• 500 grams Boneless, skinless chicken breast
• 2 tablespoons Olive oil
• 2 tablespoons Lemon juice
• 2 cloves Minced garlic
• 0.5 teaspoons Ground black pepper
• 1 teaspoon Dried oregano
• 1 teaspoon Paprika
• 2 tablespoons Fresh parsley, chopped
• 1 medium Red bell pepper
• 1 medium Green bell pepper
• 1 medium Red onion
• 100 grams Cherry tomatoes
• 8 Wooden skewers

Directions

Step 1

Begin by soaking the wooden skewers in water for at least 20 minutes to prevent them from burning on the grill.

Step 2

Cut the boneless, skinless chicken breast into 1-1.5 inch cubes and place them in a large mixing bowl.

Step 3

In a small bowl, mix together olive oil, lemon juice, minced garlic, ground black pepper, dried oregano, and paprika to create the marinade.

Step 4

Pour the marinade over the chicken pieces, ensuring each piece is well-coated. Cover and refrigerate for at least 1 hour, or up to 4 hours for more flavor.

Step 5

While the chicken is marinating, prepare the vegetables: Cut the red and green bell peppers into 1-1.5 inch squares, peel and cut the red onion into wedges, and keep the cherry tomatoes whole.

Step 6

Take the marinated chicken out of the refrigerator and, starting with a vegetable, thread the chicken and vegetables alternately onto the soaked skewers.

Step 7

Preheat your grill to medium-high heat and lightly oil the grates to prevent sticking.

Step 8

Place the kebabs on the grill and cook for approximately 12-15 minutes, turning occasionally until the chicken is cooked through and the vegetables are slightly charred.

Step 9

Remove the kebabs from the grill and let them rest for a few minutes. Sprinkle with fresh chopped parsley before serving.

Step 10

Serve the low sodium grilled chicken kebabs with your choice of side, such as a fresh salad or whole-grain rice.

Nutrition Facts

Serving size	(1096.8g)

Amount per serving	% Daily Value*
Calories	1250.5

Total Fat 47.6g	0%
Saturated Fat 9.7g	0%
Polyunsaturated Fat 2.8g
Cholesterol 425mg	0%
Sodium 517.2mg	0%
Total Carbohydrate 38.0g	0%
Dietary Fiber 10.6g	0%
Total Sugars 17.7g
Protein 160.9g	0%

Vitamin D 25IU	0%
Calcium 163.2mg	0%
Iron 8.0mg	0%
Potassium 2460.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.0%

Protein: 52.6%

Carbs: 12.4%