Low Carb Mexican Kebabs & Citrus Chipotle Dipping Sauce

Plate of skewered Low Carb Mexican Kebabs

Low Carb Mexican Kebabs & Citrus Chipotle Dipping Sauce

Brush your favorite proteins and veggies in a chile spiced oil, thread onto a skewer, grill and serve with a citrus-chile-cilantro dipping sauce. Perfect for a single dinner or a crowd!

Course Main Course

Cuisine Mexican

Keyword low carb - keto, low carb mexican kebabs, mexican kebabs

Prep Time 20 minutes

Cook Time 10 minutes

Servings skewers

Calories 323kcal

Author dorothy stainbrook

Equipment

Outdoor grill or indoor grill (Griddler or Panini maker)

Ingredients

2 lbs protein (I used chicken breasts) protein should be around a 1/2 inches thick
1/2 cup olive oil
1/4 cup vinegar apple cider, balsamic or flavored vinegars all work
1/3 cup orange juice divided
1 1/2 tsp cumin
2 1/2 tsp mexican oregano divided
1 1/2 tsp salt divided
1 red or orange bell pepper
1 poblano pepper
2 yellow summer squash
1 large red onion set aside 1 Tbsp for mayonaise
1- 2 lbs roma or cherry tomatoes
1/2 cup mayonnaise
2 tsp lime juice
1-2 Tbsp minced cilantro
1/2 - 1 tsp chile pepper spice I used HeathGlen's chipotle spice

Instructions

To assemble the kebabs:

Get the grill ready (or turn on the indoor grill to high).
Chop the protein (I used chicken into bite-size cubes (large enough to go on the skewer).
Combine the oil, vinegar, 1/4 cup of orange juice, cumin, 1 1/2 tsp oregano, and 1 tsp salt in a large bowl. Whisk together thoroughly and add the chicken cubes to the bowl. With your hands, mix the chicken cubes into the marinade.
Cut the peppers, squash and onions into bite size pieces, keeping in mind that they need to fit on the skewer.
Skewer the chicken pieces, the vegetables and tomatoes, alternating pieces for color. If you have a group of people, let everyone skewer their own.
Place the skewers on the grill over medium heat for 5-7 minutes, flip and grill for an additional 5-7 minutes. I did this inside with a pannini maker instead of outside on the grill. Since the pannini maker grills top and bottom at the same time, it only took about 7-10 minutes and no flipping.

To make the dipping sauce:

In a medium size bowl combine the 1/2 cup mayonaise, 1 Tbsp orange juice, 2 tsp lime juice, 1 tsp mexican oregano, 1 Tbsp minced red onion, 1-2 Tbsp minced cilantro, 1/2 tsp salt, and 1/2 to 1 tsp chile spice. Whisk together until thoroughly combined.
Serve the skewers on a large plate with the dipping sauce and enjoy!

Notes

Nutrition facts based on 1 skewer with sauce.

Nutrition