Keto Rosemary Chicken Skewers
  • Cooking Time: 20
  • Servings: 2
  • Preparation Time: 5
  • 500g Boneless Chicken Thighs Cut into Strips
  • 6 Sprigs Rosemary
  • 2 Sprigs Thyme
  • 1 Tablespoon Crushed Garlic
  • Zest and Juice of 1 Lemon
  • 2 Tablespoon Avocado Oil
  • Salt and Pepper to Taste
  1. In a medium mixing bowl combine the chicken thighs, garlic, lemon zest, lemon juice and 1 tablespoon of avocado oil. Tear apart the rosemary and thyme and add to the mixing bowl. Using your hands, mix well to combine all of the juices. Season with salt and pepper.
  2. Allow the chicken to marinate in the fridge for at least 1 hour, not exceeding 2 hours. Thread the chicken onto 8 metal skewers.
  3. Heat a large frying pan over medium heat and add the remaining tablespoon of avocado oil. Cook the skewers on each side for at least 4 minutes. You may need to cook in 2 batches to avoid overcrowding in the pan.
  4. Once all of the skewers are cooked, serve alongside our Keto Tzatziki Dip!
RECIPE BACKSTORY Our 'Keto Rosemary Chicken Skewers' are so freaking juicy and tender thanks mainly to the lemon marinade that our Chicken took a nice long bath in. Lemon assists in breaking down chicken which therefore makes it tender, however you shouldn't marinade for longer than 2 hours or else it can lead to the chicken having an undesirable texture once cooked.