Coconut Chicken Kebabs

These chicken kebabs make high-satiety fat loss foods fun – you might forget you are on a diet.  

Chicken breast provides heaps of lean protein along with vitamin B3, B5 and B6, choline, selenium and zinc.

The veggies with a little coconut cream boost vitamins A and C and round out the taste and texture profile.


One serve provides 386 calories, 63 g protein, 11 g fat, 3.5 g of net carbs and P:E = 4.3.


The Cronometer screengrab below shows the nutrients provided by 2000 calories of this recipe relative to the Optimal Nutrient Intakes.  



  • 800 g (28 oz) chicken breasts or thighs, cut into chunks
  • 1 zucchini, sliced
  • 1 red bell pepper, cut into large chunks


  • 1/4 cup coconut cream
  • 1 tsp sweet paprika more to taste
  • 1 tsp dried basil
  • 1 tsp garlic powder
  • 1 tsp apple cider vinegar
  • 1/2 tsp ginger minced or finely diced
  • A pinch of pink Himalayan salt more to taste
  • A pinch of black pepper (optional)


  • Mix all the marinade ingredients in a large bowl. Add the chicken pieces and toss so all coated. Let sit for 1 hour or overnight.
  • Thread the chicken onto skewers, and for every two pieces of chicken, alternate a piece of zucchini or red pepper. 
  • Heat oven to 200°C/392°F (grill). Grill for 20-25 minutes until the chicken is fully cooked, turning every 5 minutes.
  • Alternatively, BBQ on medium heat for about 15 minutes, turning regularly.
  • Or use a flat sandwich press which takes approx. 6 minutes.
  • Always check the chicken is cooked through.
  • Serve with your choice of greens or slaw.