18 Keto Kabob Recipes for Easy Low Carb Summer Grilling

Lemon Garlic Chicken

Keto kabob recipes are my summer grilling secret weapon. I lost 150 pounds, and these easy skewers played a huge role in keeping meals exciting and totally low carb. This first one is a classic you need on your table: Lemon Garlic Chicken from The Lemon Bowl. It’s bright, juicy, and so simple you can prep it in 15 minutes flat.

Before we dive into all 18 recipes, here’s a quick reference I swear by when I’m threading kabobs. Use this table to build your own combos anytime.

For this lemon garlic chicken, cube boneless skinless thighs and toss them with olive oil, loads of minced garlic, lemon zest, and a pinch of salt. Thread onto soaked bamboo or metal skewers. Grill over medium-high heat, turning once, until the chicken hits 165°F. The outside gets lightly charred while staying crazy tender inside.

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Safety note: Always keep raw and cooked skewers separate, and never reuse marinade that touched raw meat without boiling it first.

Serve with a quick cucumber salad and a dollop of sugar-free tzatziki. You’ll feel like you’re at a Greek taverna, minus the carbs. If you want the full step-by-step, this keto chicken kabob guide from Wholesome Yum walks you through every detail.

Grilled Shrimp

Shrimp on the grill cooks in minutes, which makes it a weeknight hero. This version from Life Made Sweeter pairs plump shrimp with a lemon herb butter that melts into every bite. I keep a bag of frozen shrimp just for these nights when I need dinner on the table fast.

Toss peeled and deveined shrimp with olive oil, garlic, lemon juice, and chopped parsley. Skewer them tightly so they don’t fall through the grates. Grill 2-3 minutes per side until opaque. The moment they come off the heat, brush on that lemon herb butter. It tastes fancy but takes almost zero effort.

I love serving these with a side of grilled zucchini and a scoop of guacamole for extra fat. They clock in under 5 net carbs easily. Want the exact butter ratios? Life Made Sweeter has you covered.

Cajun Chicken & Sausage

When I need bold flavor that wakes up my taste buds, I reach for this Cajun chicken and sausage combo from Tastes Better From Scratch. It rings in at only 2g net carbs per serving, which is music to my keto ears.

Cube boneless chicken thighs and andouille sausage, then coat them in a homemade Cajun seasoning blend (paprika, cayenne, garlic powder, dried thyme). The key is letting everything sit in the spice mix for at least 20 minutes while your grill heats up. Thread the meat alternately with bell pepper chunks. Grill over high heat until nicely blackened in spots. Sausage is already cooked, so you’re really just heating it through while the chicken reaches 165°F.

I dip mine in sugar-free ranch to cool the spice. This recipe freezes beautifully too; assemble extra skewers, wrap tightly, and pull them out for impromptu cookouts.

Asian Flank Steak

Asian-inspired skewers from skinnytaste are my trick when I’m craving takeout vibes without the sugar bomb. Flank steak soaks up a marinade of coconut aminos, ginger, garlic, and a splash of rice vinegar (check labels for zero added sugar). The result is a savory, slightly sweet, completely keto-friendly kabob.

Slice flank steak against the grain into thin strips. Marinate for at least one hour, but overnight works even better. Thread the strips onto skewers, weaving them slightly so they stay juicy. Grill over high heat for 2-3 minutes per side; flank steak shines medium-rare, so pull it at 135°F and let it rest. Serve with cauliflower rice and a sprinkle of sesame seeds.

This one always disappears first at potlucks. People don’t believe it’s low carb!

Lamb

Lamb kebabs are my “special occasion” grill move, and the overnight marinade from Garlic & Zest delivers insane flavor. Cubes of lamb leg get massaged with olive oil, lemon juice, crushed garlic, fresh rosemary, and oregano. Cover and refrigerate at least 8 hours. The meat becomes so tender and fragrant.

I add cherry tomatoes and red onion (just a few chunks per skewer) to balance the richness. Grill over medium-high heat, turning every 3-4 minutes, until the lamb is medium and a little pink inside (145°F). Let the skewers rest 5 minutes before digging in.

Serve with a simple Greek salad and tzatziki made from full-fat Greek yogurt. This is exactly the kind of meal that helped me stick with keto long term. It feels indulgent, but it’s completely on plan.

Grilled Tuna

Seafood lovers, meet your new favorite kabob. Tuna steaks from Simply Recipes are sturdy enough to hold their shape on the grill and taste amazing with just salt, pepper, and a brush of olive oil. Cut fresh tuna into 1.5-inch cubes, season simply, and thread onto skewers with lemon slices.

Grill over high heat for about 2 minutes per side. The inside stays rare to medium-rare, which is the only way I’ll eat tuna. Overcooked tuna turns dry fast, so watch it closely. Squeeze fresh lemon over the top and serve with a big pile of arugula.

This is a clean, colorful dish that looks straight out of a restaurant but takes under 10 minutes. Perfect for a quick lunch when you want something light but loaded with protein.

Steak with Chimichurri

Chimichurri is the ultimate keto sauce: herbs, olive oil, vinegar, garlic. No sugar, all punch. This steak kabob from skinnytaste pairs tender sirloin cubes with a bright, zippy chimichurri that you’ll want to put on everything.

Make the chimichurri first: blend fresh parsley, cilantro, garlic, red wine vinegar, olive oil, and a pinch of red pepper flakes. Let it sit while you grill so the flavors marry. Cube sirloin, season with salt and pepper, skewer, and grill to medium-rare. Drizzle the chimichurri generously just before serving.

I often prep a double batch of the sauce and keep it in the fridge for the next few days. It’s incredible on eggs too. This recipe feels steakhouse-fancy without any hidden carbs.

Rosemary Garlic Chicken

A keto BBQ favorite from Pinch and Swirl, these rosemary garlic chicken kabobs remind me why simple ingredients win every time. Boneless chicken thighs get bathed in olive oil, fresh rosemary, minced garlic, and a little lemon juice.

The magic is in the skewer: alternate chicken with zucchini chunks and whole garlic cloves. Yes, whole garlic! They mellow on the grill and become sweet and spreadable. Grill over medium heat, brushing with extra marinade that you’ve boiled first for safety. Cook to 165°F and serve immediately.

This is my go-to for meal prep. I thread 8-10 skewers on Sunday, stash them in the fridge, and grill fresh each night. My husband says they’re better than any restaurant.

Zucchini & Sausage

The world’s easiest keto grill recipe lives at Kalyn’s Kitchen. Seriously, this zucchini and sausage combo has two main ingredients. Slice pre-cooked smoked sausage (check for zero added sugar) and zucchini into coins, thread them together, and grill for about 5 minutes per side.

I brush everything with olive oil and a sprinkle of Italian seasoning before it hits the grates. The sausage gets those irresistible char marks, and the zucchini softens just enough. It’s cheap, fast, and kids actually eat it without complaint.

If you’re new to keto grilling, start right here. You can’t mess it up, and it proves that eating low carb doesn’t require a million fancy ingredients.

Hibachi Steakhouse Meatball Kabobs

These meatball kabobs from I Breathe I’m Hungry are a straight-up hibachi steakhouse tribute. Ground beef gets mixed with ginger, garlic, coconut aminos, and a touch of sesame oil, then formed into small meatballs around flat skewers.

I love the technique here: using flat metal skewers keeps the meatballs from spinning when you flip them. Grill over medium heat, turning every few minutes, until cooked through. You can brush on a little sugar-free teriyaki glaze in the last minute for that glossy finish.

Serve with grilled onion chunks and a side of cauliflower “fried rice.” My kids call these “meatball lollipops” and clean their plates every time. That’s a keto win in my book!

Pork Skewers with Chimichurri

Another chimichurri winner, this time from Tasteaholics. Pork tenderloin is naturally lean and perfect for quick grilling. These skewers boast tons of flavor and only 1.5 net carbs per serving. You read that right.

Cube the pork, season with salt and cumin, and grill over medium-high heat. Pork can dry out quickly, so pull it at 145°F and let it rest. The chimichurri does double duty as a marinade and finishing sauce. If I’m short on time, I’ll skip the marinate and just drizzle after grilling.

I plate these over a bed of mixed greens dressed with extra chimichurri. It’s a complete meal that feels elegant but takes less than 20 minutes.

Rosemary Dijon Turkey

Turkey on a stick might sound unusual, but this marinade from tastythin will make you a believer. Dijon mustard, olive oil, fresh rosemary, and a squeeze of lemon create a tangy, herb-packed coating that transforms boneless turkey breast.

Cut turkey into even cubes so they cook uniformly. Thread onto skewers with pieces of red onion and bell pepper. Grill over medium heat until the internal temp reaches 165°F. The Dijon creates a light crust that locks in moisture.

I love making these in early fall when I’m craving cozy flavors but still want to fire up the grill. They taste like Thanksgiving without the carb coma.

Shrimp & Sausage

Spicy, smoky, and completely low carb, these skewers from All Day I Dream About Food bring the heat in the best way. Andouille sausage and shrimp are a match made in keto heaven.

I marinate the shrimp briefly in olive oil, Cajun seasoning, and a little lemon juice. Then I thread them with sliced sausage and bell pepper strips. Because shrimp cook so fast, I put them on separate skewers from the sausage so nothing overcooks. Grill shrimp 2 minutes per side, sausage just until heated through and charred.

Dip these in spicy mayo (sugar-free) or a cooling ranch. They’re perfect for a crowd because they cook in a flash and everyone loves them.

Grilled Steak & Veggies

This steak and veggie combo from Tastes Lovely uses a garlic and ginger marinade that tastes fresh and clean. Sirloin cubes soak up the flavors while you prep low-carb veggies like zucchini, bell peppers, and mushrooms.

I keep the veggies chunky so they don’t fall apart on the grill. Thread everything onto skewers and grill over high heat, turning once. The steak gets a beautiful crust, and the veggies char and sweeten. This is my go-to for using up whatever’s in the vegetable drawer.

It’s a balanced meal on a stick. No need for a side dish unless you want one. Sprinkle with a little fresh cilantro and a squeeze of lime to brighten it all up.

Bacon-Wrapped Brussels Sprouts

Bacon plus the grill equals perfection. This recipe from Gimme Some Grilling wraps halved Brussels sprouts in bacon and skewers them for the grill. I practically cried happy tears the first time I tried them.

Par-cook the sprouts in boiling water for 2 minutes to soften, then drain and cool. Wrap each half in a half slice of bacon and secure with a soaked toothpick before threading onto skewers. Grill over medium heat, turning often, until the bacon crisps up. It takes about 10-12 minutes.

These are my favorite way to get non-keto eaters excited about vegetables. Even my pickiest niece asks for “bacon balls.” They make a killer side dish or appetizer.

Salmon

Clean, colorful, and packed with omega-3s, these rainbow salmon skewers from The View from Great Island are as pretty as they are delicious. Cube fresh salmon and alternate with cherry tomatoes, bell pepper squares, and red onion.

Brush everything with olive oil, salt, and pepper. Grill skin-side down first if you leave the skin on, then turn after 3 minutes. Salmon is done when it flakes easily with a fork. Overcooked salmon on a skewer can crumble, so keep a close eye.

I serve these with a simple dill and lemon yogurt sauce. It’s a light, refreshing meal that makes me feel like I’m eating on a sunny patio even when I’m just at home.

Steak & Mushrooms

Calling all keto carnivores: this one’s for you. Kalyn’s Kitchen delivers a meat lover’s dream with steak and mushroom kabobs that require nothing more than salt, pepper, and a hot grill.

I use beef sirloin cut into generous cubes and whole cremini mushrooms. The mushrooms release moisture as they cook, keeping the steak juicy. Thread them closely together so they steam a little inside. Grill over high heat for a nice sear, then move to a cooler part of the grill to finish to your liking.

I love these with a side of garlic butter for dipping. It’s a simple pleasure that proves keto eating never feels deprived.

Grilled Vegetable & Mushroom

For the nights when I want a lighter, plant-focused option, I turn to these lovely herb-marinated vegetable kebabs from Olga’s Flavor Factory. Zucchini, yellow squash, cherry tomatoes, and cremini mushrooms soak up a marinade of olive oil, red wine vinegar, garlic, thyme, and oregano.

I let them sit for at least 30 minutes before threading onto skewers. Grill over medium heat, turning frequently until the veggies are tender with charred edges. The marinade caramelizes and creates incredible flavor.

These are fantastic alongside any protein or on their own with a sprinkle of feta (if you tolerate dairy). I’ve been known to eat a whole platter for lunch. That’s the beauty of keto kabob recipes; they make vegetables the star without any guilt.

Keto Kabob FAQs

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Don’t Forget To Save These Keto Kabob Recipes!

I know how busy life gets, and having these keto kabob recipes handy is a total game changer. Here’s how I keep them close:

• Pin it on Pinterest: Save the main image to your keto grilling board so you can find it in seconds.
• Bookmark this page: Use your browser’s bookmark feature or save it to your phone’s home screen for easy access.
• Share with your squad: Forward this roundup to a friend who’s also on a low carb journey. Grilling together keeps us all accountable.
• Plan your week: Pick three recipes, add the ingredients to your shopping list, and you’ve got a full week of keto dinners ready to fire up.

I lost 150 pounds by keeping meals simple and delicious, and these kabobs are proof you can eat like a king on keto. You’ve got this!

Whether you’re brand new to keto or a seasoned pro, these skewers will keep your grill lit and your taste buds happy all summer long. Now get out there and fire it up!