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Plate of skewered Low Carb Mexican Kebabs
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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 10 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

Calories: 323kcal | Carbohydrates: 10g | Protein: 22g | Fat: 22g | Saturated Fat: 3g | Cholesterol: 63mg | Sodium: 543mg | Potassium: 819mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1211IU | Vitamin C: 69mg | Calcium: 32mg | Iron: 2mg