Keto Spicy Chicken Kebabs
Published August 11, 2019 • Updated February 26, 2026
This post may contain affiliate links. See my disclosure policy.
An easy grilled chicken kebab recipe that is full of Eastern flavors - turmeric, chiles and garlic - yet very simple to make.
Ingredients
1 pound boneless, skinless chicken thighs, cut into strips -
1 teaspoon onion powder
-
1 teaspoon garlic powder
-
1 teaspoon salt
-
1 teaspoon ground black pepper
-
½ teaspoon crushed red pepper
-
½ teaspoon turmeric
-
3 tablespoons avocado oil
-
juice from ½ lemon
Step by Step Instructions
Step by Step Instructions
Cut chicken
To prepare the boneless, skinless chicken thighs, cut each thigh into strips cutting against the grain. Set aside.
Seasoning time
In a small bowl, combine onion powder, garlic powder, salt, black pepper, crushed red pepper, turmeric.
Marinade chicken
Add spice marinade and chicken thighs to a ziploc bag. Mix until evenly coated. Let marinate for at least 30 minutes or up to overnight.
Heat up grill
Thread the chicken through skewers that have been pre-soaked in water to keep them from igniting on the grill.
Skewer your chicken
Preheat grill to 400 degrees. You will be grilling over indirect heat. If you are using a charcoal grill, move the coals to one side and cook the kebabs over the side without the coals. If using a gas grill, turn off the burners on one side and grill on the side with no burners turned on.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
Your Macros. Your Recipes. Calculated in 60 Seconds.
Get personalized keto macros and instantly see which recipes fit your targets. No more guessing what to eat.
Get My Macros + Recipes →Frequently Asked Questions
Can I use chicken breast instead of chicken thighs for the kebabs?
Yes! Chicken breast works, though thighs stay juicier. Watch the timing because breast meat cooks faster.
What can I substitute for avocado oil?
If you don't have avocado oil, you can use olive oil or coconut oil as alternatives. Both will add a nice flavor to the kebabs!
How spicy are these kebabs? Can I adjust the spice level?
These have moderate heat from the crushed red pepper. Cut back on the pepper flakes if you want them milder, or add more for extra kick.
How should I store leftover kebabs?
Store any leftover kebabs in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them in a skillet or microwave until heated through.
Are these kebabs suitable for meal prep?
Absolutely! These kebabs are great for meal prep. You can grill a batch ahead of time and store them in the fridge or freezer. Just make sure to reheat them properly before serving.
Chicken kebabs are perfect for grilling during summer. This recipe uses Eastern spices like turmeric and red pepper flakes to give the chicken bold flavor. I grill these over indirect heat for extra juiciness.
The seasoning used to marinade the thighs will most likely be found in your spice rack already. To flavor the chicken kebabs I use garlic and onion powder, crushed red pepper flakes, turmeric, salt, and pepper.
These chicken thighs have just the right level of spice. Not too hot but just enough to let you know these aren’t your traditional grilled chicken kebabs.
If using bamboo skewers, make sure you soak your wooden skewers in water for a few hours before you thread the marinated chicken thighs. This will keep the wooden sticks from catching on fire when you grill them.
If you have access to metal skewers, you can use them in this recipe. These don’t require any presoaking.
These spicy kebabs pair well with lots of sides. Try any of these:
I've been keto for almost two years and somewhere along the way convinced myself that all the food I actually craved was just... gone. Made these on a Tuesday when I needed something with real heat in it, and the turmeric and red pepper hit exactly right. I forgot food could feel like a reward again.
Brought these to a dinner party full of people who claimed to hate spicy food. Not one skewer made it back to the kitchen.
The turmeric fools people. It reads warm and earthy first, then the heat catches up a beat later. By then they're reaching for another.
So I made these last weekend on this freezing cold night and did NOT want to brave the cold to the actual grill, so I used my cast iron grill pan on the stove and the flavor was unreal, the turmeric really came through in a way I wasn't expecting. But I struggled so much with knowing when they were done because I could see the chicken strips getting nice char marks but I genuinely had no idea if the inside was cooked through. I'm kind of irrational about undercooked chicken so I kept going longer than I probably needed to, and I think I ended up overcooking them a little. With the strips being thinner than a whole thigh I feel like my usual poke-it-and-see method didn't really work. Is there a visual cue you watch for to know when they're ready to pull, or do you go by a thermometer?
Thermometer is the safest call with cuts this thin. Mine hit 165 in about 3-4 minutes per side on cast iron (it runs really hot). Or just cut the thickest one open. Clear juices, no pink.
This recipe was AH-MAZING!. I live in a small apt so I made them in an air fryer. Turned out sooooo good. Thank you for this recipe. Def going on my fav lists to make again.
Air fryer at 380 for 12-13 minutes, flip halfway. The turmeric gets such a good crust on them without a grill.