Last updated on December 21, 2024
As a devoted housewife and a passionate Keto Dietician here in India, my greatest joy comes from sharing my love for delectable and nourishing Keto Tandoori Chicken Kebab recipes with all of you.
Today, I’m excited to share my next culinary masterpiece: a delicious Keto Tandoori Chicken Kebab dish that will tantalize your taste senses and leave you wanting more.
Whether you’re committed to a low-carb or Keto lifestyle or simply seeking to infuse your meals with a burst of exquisite flavor, this recipe is an absolute must-try. So, gather your cherished ones, ignite the grill, and let’s embark on an exciting gastronomic journey together.
Prepare to tantalize your palate and explore the exquisite fusion of aromatic Indian spices and tender chicken. Let’s delve into this recipe and craft enduring memories around the dining table with your beloved companions.
A flavorful, low-carb dish perfect for a keto diet plan with boneless chicken pieces marinated in Greek yogurt, ginger garlic paste, lemon juice, and spices like turmeric, chili powder, garam masala, and cumin, these kebabs are rich in healthy fats and protein.
Keto Tandoori Chicken Kebab Recipe
Ingredients
- 2 Chicken Breasts medium-sized (340 grams)
- (340 grams) Zucchini (cut into ribbons)
- Zucchini (cut into ribbons)1 small
- (100 grams)Red Onion (cut into wedges)
- 1 1 small (60 grams)Cracked
- 1/4 Black Pepper
For Marinade
- 1 1/2 Garlic Cloves, finely chopped
- 1 Small Red Chilli, Finely Chopped
- 1 tbsp Grated Ginger
- 1 tbsp Fresh Lemon Juice
- 1/2 tbsp Fresh Lemon Zest
- 90 g Full-Fat Greek Yoghurt
- 1/2 tbsp Cinnamon
- 1/2 tbsp Cumin
- 1/2 tbsp Ground Coriander
- 1/2 tbsp Paprika
- 1/4 tbsp Turmeric Powder
- 1/8 tbsp Cayenne Pepper
- 1/4 tbsp Saffron Strands
- 1/4 tbsp Sea Salt, as per taste
To serve
- 2 tbsp Extra Virgin Olive Oil
- Optional Crispy greens, Zucchini Ribbons and Pine Nuts
Instructions
- First, dice the chicken into approximately 2 cm/1-inch cubes.
- Prepare a paste combining the garlic, chili, and ginger and using a blender.
- Now, take a bowl and place the diced chicken and prepared paste into a bowl.
- After that, incorporate it with lemon juice and zest, yogurt, spices, and proper seasoning into the bowl. Mix all the ingredients thoroughly to prepare the chicken marinade.
- Now, leave the marinade chicken in the fridge for at least 2 hours or overnight to enhance the flavor.
- After that, take the chicken out of the refrigerator and allow it to reach room temperature.
- Now, make zucchini ribbons using a vegetable peeler.
- Thread metal skewers with chicken, zucchini ribbons, and red onion.
- Prepare a baking tray by lining it with greaseproof paper. Place the kebabs on the tray and grill them for approximately 20 to 25 minutes, or until they become crispy and thoroughly cooked, turn every 5 – 10 minutes.
- Ensure the tray isn’t too close to the top of the grill to prevent charring. To prevent charring, ensure that the tray is positioned at a safe distance from the top of the grill.
- Add a gentle drizzle of olive oil over the kebabs. For an optional serving suggestion, pair them with crispy greens, zucchini ribbons, and pine nuts.
- These delectable kebabs are ideally enjoyed fresh, but can also be stored in the refrigerator and savoured the next day.
Notes
These kebabs are perfect as a snack, appetizer, or main course, delivering bold Indian flavors while keeping you on a keto diet plan and an utterly satisfying main course, delivering bold Indian flavors.
You can try my Keto Tandoori Chicken Kebab enjoyed with Keto Frozen Mint Lemonade on the side. Grill or bake the marinated chicken until tender and slightly charred. Do give it a try! If you loved this recipe, let me know in the comments below.
Tandoori chicken, a dish of roasted chicken marinated in yogurt and generously spiced, giving the meat its trademark red colour. It is named for the cylindrical clay oven in which it is cooked, a tandoor. The dish is attributed to Kundan Lal Gujral, a Hindu from Punjab state who fled newly formed Pakistan after the 1947 partition of India and opened a restaurant in Delhi — Encyclopedia Britannica.
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