These juicy chicken caprese kebabs grill cubed chicken with cherry tomatoes for a low carb dinner my whole family grabs off the platter — 1.3g net carbs, 32.3g protein. My secret: mozzarella goes on after grilling so it stays perfectly soft.
If you like Italian-inspired grilling, you probably already make crustless pizza or stuffed Italian sausage on the regular. These Caprese skewers belong in that same rotation. I started making them years ago when I wanted the flavors of traditional baked Caprese chicken without turning on the oven in July.
The skewer format changed everything for me. I can prep these in 10 minutes and have them on the table in under 30. The baked version is good, but it takes longer and you lose that grilled char on the outside of the chicken. On a skewer, every piece gets direct heat and develops a light crust that pairs perfectly with the cool mozzarella and fresh basil on top.
The key detail most recipes miss: I add the mozzarella balls after the chicken comes off the grill. If you thread cheese on before grilling, it melts right through the gaps and you lose it. I tried it both ways early on, and cheese dripping into the coals is not a thing you want to clean up. Threading the mozzarella onto both ends of the skewer once everything is cooked means the cheese stays soft and intact, with just enough warmth from the chicken to make it slightly creamy.
I pull the pieces off the skewers and pile them on a big platter drizzled with olive oil and balsamic vinegar, or just pass the skewers around. My kids prefer grabbing them straight off the stick. No forks needed, which also means less cleanup for me.
These are a hit at backyard cookouts because everything is bite-sized and people can grab a skewer without needing a plate. I've brought them to potlucks and they're always the first thing gone. The mozzarella stays intact on the platter for a good hour, so they look as good at the end of the party as they did when I set them out. If you want another keto chicken dinner with Italian flavors, Italian keto chicken and rice is a solid next move.
Serve these with a dark green salad, grilled vegetables, or something warm on the side. I like pairing them with a cold lemonade or iced tea on summer nights.
What is chicken Caprese
Traditional chicken Caprese is baked boneless chicken topped with fresh mozzarella, tomato slices, and basil. It’s good, but I got tired of heating up the oven on summer nights when I’d rather be outside.
This kebab version takes those same flavors and puts them on a skewer so I can grill everything instead. Prep is about 10 minutes, grill time is 16 minutes, and cleanup is basically nothing. I don’t even set out forks when I make these. My kids just grab a skewer and go, which is exactly the kind of keto dinner I want on a Wednesday night.
Variations I like
I’ve played around with these enough to know what works and what doesn’t. Here are the swaps I actually use.
Air fryer instead of the grill. I set mine to 400F and cook for 12-14 minutes, flipping halfway. The chicken gets a nice crust and the tomatoes blister without falling apart. This is my go-to when it’s too cold to grill. Thread the mozzarella on after, same as always.
Basil pesto instead of balsamic. I drizzle pesto on top after grilling. The warm chicken soaks it up and it’s a completely different flavor profile. If you like the pesto angle, my creamy pesto chicken is another good one.
Balsamic reduction. I combine balsamic vinegar and a tablespoon of sugar-free sweetener in a small saucepan and let it simmer on medium heat for about 8 minutes until it thickens. It gets syrupy and sticky, like balsamic glaze but without the added sugar.
Add veggies. I’ve threaded bell peppers, zucchini rounds, and mushrooms between the chicken pieces. Mushrooms are my favorite because they pick up the char flavor. It’s a great low carb way to bulk up the skewers for a bigger crowd.
Different cheeses. Smoked gouda balls are incredible on these. I tried cheddar once and it was fine, but the gouda has a sweetness that pairs better with the balsamic.
Marinate first. I toss the chicken cubes in olive oil, garlic powder, onion powder, salt, and a pinch of red pepper flakes for 30 minutes before threading. It adds a layer of flavor I miss when I skip it.
Which skewers to use
I’ve used both metal and wooden skewers for these, and I have a preference.
Metal skewers are what I reach for most often. They’re reusable, they conduct heat so the chicken cooks more evenly from the inside, and I never have to worry about them catching fire. I bought a set of flat metal skewers years ago and they’re still going. The flat shape keeps the food from spinning when you flip them, which is a low-carb grilling tip I wish I’d known sooner.
Wooden skewers work if that’s what you have. I soak mine in water for at least 30 minutes before threading (the package says 20, but I’ve had them char at 20). They’re nice for serving at parties because people can toss them when they’re done. Less cleanup for you.
Other proteins that work
I’ve made these with more than just chicken. The Caprese flavor combination (mozzarella, tomato, basil, balsamic) works with a lot of proteins.
Steak is my favorite swap. I cube sirloin into 1-inch pieces and grill them to medium-rare, about 3 minutes per side. The balsamic and mozzarella on steak is something else.
Shrimp works too, but I thread them separately because they cook in about 2 minutes per side. I’ve also done pork tenderloin cubes, which are leaner than thighs but hold up well on the grill if you don’t overcook them.
How to tell when the chicken is done
I use a digital thermometer every single time. It takes the guessing out of it.
Pull the chicken at 165F internal temperature. That’s the number. I stick the probe into the thickest piece on the skewer and check around the 14-minute mark. The grilled chicken usually hits 165F between 14-16 minutes total, depending on how thick I cut the cubes.
If you don’t have a thermometer, cut into the largest piece. The meat should be white all the way through with no pink. But honestly, I rely on the thermometer because overcooked chicken on a skewer turns rubbery, and at that point even the balsamic and mozzarella can’t save it.
How I serve these
These stand on their own as a full meal, but I usually put out a couple sides. Low carb Tuscan chicken pasta leans into the Italian flavors, or I’ll do a big green salad with olive oil and lemon. If I need more protein for the table, blackened chicken gives the spread some variety.
I always have cold drinks ready. Iced tea or lemonade. Something about eating off skewers outside makes it feel like summer even if it’s a regular Tuesday. These are one of those keto meals that work for a weeknight dinner or a Saturday cookout.
Storage and meal prep
To refrigerate: I store leftover chicken, tomatoes, and cheese in an airtight container in the fridge. They keep for up to five days. I eat them cold over salad greens or reheat in the air fryer at 350F for about 4 minutes. The microwave works too, but the air fryer gives the chicken a little crispness back.
To meal prep: I’ve prepped these two days ahead for a Saturday cookout. I cube the chicken, thread it with the tomatoes on skewers, and store them covered in the fridge. When it’s time to grill, I just pull them out, brush with oil, and go. This is also a good time to marinate if you want extra flavor. Just toss the threaded skewers in a zip-top bag with olive oil and seasonings.
How to make Caprese chicken skewers on the grill
I can have these grilled Caprese kebabs prepped and on the table in about 25 minutes. Here's the overview. Full details are in the recipe card below.
Preheat the grill to medium-high (around 400F).
Thread the skewers, alternating chicken and tomatoes. I do two chicken pieces between each tomato.
Brush all sides with olive oil and season with salt and pepper.
Grill over indirect heat for about 5-6 minutes per side. I've found 16 minutes total is the sweet spot for juicy chicken without drying it out. If you're using marinated chicken, check a minute earlier since the acid in the marinade starts breaking down the protein before it hits the grill.
Thread the mini mozzarella balls on each end of the skewer once the chicken is off the heat.
Drizzle with more olive oil and balsamic vinegar, and top with fresh basil.
Key ingredients
Here's what I use for this recipe. Everything is easy to find at your local grocery store or farmer's market.
Chicken: I prefer chicken thighs for the grill because they have more fat and stay juicy. Breast meat works too, but I watch it more closely since it dries out faster if you overshoot the time.
Tomatoes: Grape or cherry tomatoes. I go with grape because they hold their shape better on the skewer.
Mozzarella balls: The small ciliegine-size balls. If you can't find them, just cube regular mozzarella into bite-sized pieces.
Fresh basil leaves: Sliced thin (chiffonade) and scattered on top right before serving.
Balsamic vinegar: Regular balsamic, not the glaze. It's lower in sugar. I make my own reduction with sugar-free sweetener when I want something thicker.
Olive oil: Keeps the chicken moist on the grill and prevents sticking. I brush it on generously.
Thread the skewers, alternating between tomato and two chunks of chicken until you get to the end of the skewer.
2
Season
Season the skewers with olive oil and salt and pepper.
3
Grill or bake
Grill over indirect heat for 5-6 minutes each side or until chicken is cooked through. Or bake at 400 degrees for 10-12 minutes or until cooked through.
4
Add mozzarella
Add two mozzarella cheese balls to both ends of each skewer. Top with fresh basil and drizzle more olive oil and balsamic vinegar.
Nutrition
Calories
303
Fat
18.1g
Protein
32.3g
Total carbs
2.1g
Fiber
0.8g
Net carbs
1.3g
Nutrition is an estimate calculated from the ingredients listed. Brands vary, so check labels if you track closely.
Frequently Asked Questions
Can I make these in an air fryer?
I started doing these in the air fryer last winter and now it's my default when the grill isn't an option. I set it to 400F and cook for 12-14 minutes, flipping the skewers halfway through. The chicken gets a crispy edge and the tomatoes blister up nicely. I use metal skewers trimmed short enough to fit my basket, or wooden skewers cut down with kitchen shears. The mozzarella still goes on after, same as the grill version. I pull the skewers out, thread the cheese on both ends, and the residual heat softens it perfectly without melting it into nothing.
Can I bake these instead of grilling?
I've done these in the oven at 400F on a sheet pan and they turn out well. About 10-12 minutes, flipping halfway through. You won't get the grill marks or that smoky char, but the flavors are still there. I've also broiled them for the last 2 minutes to get a little color on the chicken. It's my go-to method in winter when I don't want to fire up the grill.
Can I make a balsamic glaze at home?
I make my own all the time. I pour balsamic vinegar into a small saucepan with about a tablespoon of sugar-free sweetener (I use allulose) and let it simmer on medium heat for 8-10 minutes. It reduces down to a thick, syrupy consistency that drizzles beautifully over the skewers. I keep a jar of it in the fridge and use it on salads too.
What's the best way to marinate the chicken?
My standard marinade is olive oil, garlic powder, onion powder, salt, and a pinch of red pepper flakes. I toss the cubed chicken in it for 30 minutes to an hour before threading. I've gone longer (up to 4 hours in the fridge) and the flavor gets deeper, but 30 minutes is enough to notice a difference. I skip acidic marinades like lemon juice for these because the acid makes the outside of the chicken mushy on the grill.
Can I freeze these?
I've frozen the uncooked, threaded skewers (without mozzarella) in freezer bags and they keep for about a month. I thaw them overnight in the fridge and grill as normal the next day. The texture holds up fine. I don't freeze them after grilling because reheated chicken from frozen tends to dry out, even in the air fryer.
Is balsamic vinegar keto-friendly?
I use it all the time and it fits fine in my keto macros. A tablespoon of balsamic vinegar has about 2-3 grams of carbs, and I use maybe two tablespoons total across a full batch of skewers. So each serving is well under a gram from the vinegar alone. I avoid the thick balsamic glazes at the store because those tend to have added sugar. When I want that thicker drizzle, I reduce regular balsamic with allulose on the stove instead.
What temperature should the grill be for chicken skewers?
I set my grill to medium-high, which is around 400F on the thermometer built into the lid. That's hot enough to get a good sear on the chicken without charring the outside before the inside cooks through. If I'm running hotter than that, the tomatoes burst too fast and the chicken dries out on the surface. I also use indirect heat, meaning I place the skewers off to the side of the flame rather than directly over it. That's what gives me the control to hit my 16-minute sweet spot consistently.
How do I prevent chicken from sticking to the grill?
I brush olive oil on the chicken and on the grill grates before I start. That double layer makes a big difference. I also let the grill preheat for a full 10 minutes before anything goes on. When the grates are hot enough, the chicken releases on its own after about 5 minutes per side. The biggest mistake I made early on was trying to flip too soon. If the chicken resists when you try to turn it, give it another minute. Once the surface sears properly, it lifts right off.
I’ve had a couple caprese kebab recipes saved and this is the one that actually works, mostly because the mozzarella goes on after the grill instead of before. Basil on top at the end makes a difference too. Annie, this site has been my dinner rescue for a long time.
Made these for a Fourth of July cookout and they went fast, but my chicken came out dry on the edges. Used breast since that’s what I had, and now wondering if thighs would’ve held up better or if I just left them on too long. Did about 6 minutes each side over indirect heat like it says. Is breast more finicky for kebabs, or is there a visual cue I should be pulling them at?
The smell when the tomatoes start to blister is something. First time I’ve made kebabs at all, so I went slow, and they came out great. Only thing I’d say: cut the chicken pieces as evenly as you can, because a couple of my thinner pieces were overdone before the thicker chunks caught up.
That uneven cut thing is real. I still end up with a couple thin pieces, so I started sorting roughly by size before threading. The tomato smell is the best part of this one.
Made these last weekend and they were honestly one of the better things I’ve thrown on the grill lately. Completely fumbled the mozzarella step though. I threaded the cheese balls on before grilling because I figured the heat would give them that classic melty look, and they pretty much just dissolved right off the skewer. Should have read more carefully since it’s right there that they go on after cooking. My question is about timing once you pull them off the heat, are you looking for the mozzarella to warm through from the residual heat of the chicken, or just soft and room temp before serving? Mine were still pretty cold when I added them at the plate and I wasn’t sure if I should have let the skewers rest longer or briefly moved them back near the heat. Cold ball of cheese vs. actually softened is a real difference and I want to nail that part next time.
The heat from the chicken is enough, but only if the mozzarella isn’t straight from the fridge. I pull mine out 20 minutes before so they’re already at room temp when they go on, and they soften in about a minute from sitting there. Don’t move them back near the flame. That’s when they slide off.
Third summer making these and I finally started marinating the chicken in balsamic for about 30 minutes before it hits the grill. The caramelization is completely different, a little sweet and charred in spots that you don’t get without it. And threading the mozzarella after instead of during cooking, that detail matters more than you’d think (soft and cool against the hot chicken is the whole point). Made a double batch for a pool day last weekend and they were gone fast.
Third summer and you’ve cracked it. The soft-against-hot contrast is the thing I can never quite explain in the recipe. You have to eat it once and then it clicks.
My son has loudly hated tomatoes since he could talk and just ate six grape tomatoes off his skewer without a word. I am absolutely not acknowledging it. These are going on the grill every week until he figures out what happened.
Six grape tomatoes and not a single word from him. Do NOT acknowledge it, you will ruin everything. The weekly grill plan is exactly right, just keep feeding him kebabs until tomatoes are simply part of his personality.
Made these last week and they were great, but my mozzarella keeps sliding off. I added it at the end like you said, but by the time we sat down it had basically fallen off the skewers. Should I let them cool a minute before threading the cheese on, or does it need some heat to stick?
Rest them off the grill for a minute before the cheese goes on. Right off the heat the chicken is releasing too much steam and everything slides. Give it 60 seconds and the mozzarella actually holds.
Made these for a backyard get-together last weekend and the platter was gone before I even sat down. I’d been a little nervous about the mozzarella step (threading it on after the chicken comes off instead of during) but it stays so soft and fresh, no rubbery mess, and I think that’s what got people. A couple of friends who have zero interest in eating low carb were asking what I’d marinated the chicken in because the whole thing just tastes like something you’d order somewhere good.
The marinade question always gets me because it’s so simple. Olive oil, garlic powder, onion powder, salt, pinch of red pepper flakes. That’s it. People assume there’s something more going on.
Marinated the chicken in balsamic and olive oil for about an hour before threading and it caramelized on the grill in the best way, little dark edges on some pieces. The tomatoes burst at exactly the right moment too. One thing I figured out after my first attempt: slide the mozzarella balls on while the skewers are still sitting over indirect heat for an extra 30 seconds so they just warm through instead of sliding right off. Takes a minute longer but they stay put and you actually taste them in every bite.
The caramelization from the balsamic is the whole point of that marinade. Those dark edges are exactly what you want. And the indirect heat move for the mozzarella is better than what I usually do. Trying that next batch.
Marinated the chicken in the balsamic and olive oil for about an hour before threading and you can really taste it. I also threw in a small clove of minced garlic and it rounds out the whole thing. If you’re using wooden skewers, soak them at least 30 minutes first or you’ll be pulling charred ends off the grill like I did my first time. Adding the mozzarella after cooking keeps it soft instead of turning rubbery.
Garlic in the marinade is worth it. I go about a teaspoon minced and it pulls everything together. And the skewer thing is real, I’ve pulled charred ends off the grill more times than I’d like to admit.
Bringing these to a friend’s cookout Sunday and I was going to assemble the skewers Saturday night to get ahead of it. Do the tomatoes get weird or watery sitting on the skewers overnight in the fridge? Also I’m guessing the mozzarella still goes on right after grilling regardless, so I should just pack it separately and add it on-site?
Tomatoes will release a little liquid overnight but they’re fine, just pat them dry before grilling. And yes, mozzarella goes on at the cookout after they come off the grill.
My mom used to make caprese salads every summer when I was growing up, tomatoes and mozzarella straight from the garden, nothing fancier than that. I stopped trying to recreate anything like it when I went keto because it never felt like an actual meal. This fixed that. The mozzarella balls threading onto the skewer after the grill (so they stay soft instead of dissolving) is such a simple thing but it gets the texture exactly right, and the balsamic drizzle at the end brings it all back to something I recognized. Made it Saturday evening and ate it on the porch and just sort of sat with it for a minute. Four stars only because I’m still dialing in my grill timing on chicken thighs, but the recipe itself is exactly what I had been missing without knowing I was missing it.
Took me a few batches to trust the mozzarella-after method but now I won’t do it any other way. For thighs, pull at 165 internal then one more minute for char. The size variation between pieces is the real problem, not the grill.
One thing I figured out after the second time making these: if you marinate the chicken in the olive oil, salt, and pepper for at least a couple hours first (I do it in the morning before dinner), you get a noticeably juicier result off the grill. The thigh pieces were already good, but with the extra time they stayed moist even when I pulled them a minute or two later than I should have. I also started threading the mozzarella balls onto a separate short skewer instead of adding them directly to the main ones, so I can lay them across the top right at the end without jostling everything around when the chicken is hot and the skewers are awkward to handle. They soften up from the residual heat in about two minutes and nothing falls into the grill grates. The balsamic drizzle at the end is not optional in my house at this point.
The separate short skewer for the mozzarella is a good fix. I’ve been doing it the hard way every time. And the 2-hour marinade with thighs – night and day vs 30 minutes.
Was skeptical. Tried a dozen skewer recipes that just turn to rubber once the cheese hits heat, but adding the mozzarella after pulling them off the grill fixed it. Best batch I’ve made all season.
Bringing these to a backyard dinner Saturday and want to get as much done ahead as I can. Can I thread the skewers and season the chicken the night before, or does it get mushy sitting in the olive oil and salt overnight? Wondering if I should just wait and do it the morning of.
Threading is fine the night before. Just skip the olive oil and salt until morning – they sit overnight and the chicken goes soft on you. I usually throw mine in the marinade 30-45 minutes before I light the grill.
Never thought to add the mozzarella after cooking but that detail is everything. Mine stayed perfectly soft instead of sliding off into the grill grates like every other kebab I’ve made. These are going on the spring rotation.
Made these last week and I could not leave well enough alone, so I marinated the chicken chunks in the balsamic and olive oil for about 2 hours before threading them instead of just drizzling at the end. Total different situation. The outside got this slightly caramelized crust from the balsamic on the grill that I was not expecting, a little sticky and charred in the best way. I also started wrapping each mozzarella ball in a basil leaf before sliding it onto the skewer instead of just sprinkling the basil on top, and the cheese picks up this green herby smell while it sits on the warm chicken that is so good. If you’re using wooden skewers, soak them for at least 30 minutes or the ends will catch before the chicken is done. Going to try the marinade trick with shrimp next because I feel like it would be even better with seafood.
That caramelized crust from the balsamic is real. I’ve had it happen on thighs when I let them sit in olive oil and garlic a few hours before threading, same principle. The shrimp idea is good, shorter cook time means the balsamic won’t over-reduce though, so watch it.
This is probably my fourth or fifth time making these. Still tweaking something every round. Started with chicken breast because that’s what I had, and it was fine, but thighs are better. Juicier off the grill and they stay that way instead of tightening up. The part that gets me is when you slide the mozzarella on at the end and it softens just enough without melting into nothing. I also started marinating in the olive oil for 30 minutes before threading and the seasoning actually goes deeper. On my grill these ran closer to 5 minutes per side, not the full 6, so start checking early. Still a 4/5 for me. I want more balsamic in the marinade, but these are definitely on the spring rotation.
Thighs are just better on the grill, breast dries out fast. For more balsamic, add a tablespoon right into the marinade instead of saving it all for the drizzle at the end. That’s where it actually soaks in.
I’ve made caprese chicken probably six different ways and the mozzarella situation is always the problem. Either it melts into a puddle or it gets rubbery and weird. Threading it on after the grill instead of cooking it through is so obvious in hindsight, I just never thought to do it. Mine came off with the cheese still soft, basil and balsamic on top, and it finally looked the way caprese is supposed to look. This is the version I’m making from now on.
Threading the mozzarella on at the end sounds obvious until you’ve done it wrong six times. The hot chicken does the work without turning it into a puddle.
Made these maybe five or six times now and the mozzarella-after-grilling thing still feels like a revelation every time. I used to just thread everything on at once and always ended up with melted cheese dripping into the coals, which is so sad. The way the balls stay whole and almost cold against the warm chicken, then you hit the balsamic drizzle on top, it’s such a good bite. Already have chicken thighs thawing for this weekend.
Brought these to a Super Bowl party last weekend and made them in the oven since it’s February and nobody is grilling. Held up perfectly on the platter for two hours. The mozzarella trick is the whole thing – because you add it after cooking, it stays soft instead of melting into nothing, and with the balsamic drizzle they look like you put in way more effort than you did. My neighbor pulled me aside and asked if I made a special sauce because she couldn’t place the flavor. It was balsamic vinegar. She was genuinely annoyed at how simple it was. Making these for every party I host from now on.
Made these last week and I’m kind of obsessed, but I think I botched the mozzarella step. I threaded the cheese on while the skewers were still on the grill and it started melting into the chicken (not a disaster, honestly, but not what yours looks like in the photos). Should I pull the skewers off completely before adding the mozzarella, or does it go on while they’re still over heat?
Off the grill first. The chicken holds plenty of heat to soften the mozzarella balls without making them run. Direct flame is just too much for fresh mozzarella.
