15 mins + marinading
8 Minutes
12 Skewers
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300g organic chicken breast, cut into bite-size cubes
2 courgettes, spiralized into zoodles
2 tbsp coconut aminos or tamari (gluten-free)
1 tbsp lime juice
1 tbsp olive oil
1 tbsp grated fresh ginger
1 garlic clove, minced
1 tsp chilli flakes (optional)
Salt & pepper
Mix coconut aminos, lime juice, oil, ginger, garlic and chilli to form a marinade.
Combine with chicken cubes. Marinate 30 mins.
Thread chicken onto skewers. Grill or pan-fry 4 mins each side until cooked.
Lightly toss courgette zoodles in olive oil and serve as a bed for skewers.
Why it works for a buffet
Protein-packed and low-carb, these skewers are ideal for keto guests. The zoodles keep carbs down, 4–5g net carbs per skewer. The marinade gives vibrant flavour, and presentation is colourful and fresh.
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