Keto Curried Chicken Kebabs

Keto Curried Chicken Kebabs

  • Prep time:40 mins
  • Cook time:15 mins
  • Servings:1

Adapted from a recipe found in The Fast 800 Keto book.

These kebabs are delicious hot or cold! We used a Tandoori spice mix for these Curried Chicken Kebabs, but you could use any spice mix you like. Great as a light meal or good for sharing.

Nutrition facts(per serving)


  • 2 bamboo skewers
  • 1 tbsp full fat Greek yoghurt
  • 1/2 tbsp tandoori curry powder (or curry powder of choice)
  • 150g chicken breasts, cut into 2cm cubes
  • 1/2 courgette, sliced into 1cm half rounds
  • 1/2 red pepper, cut into chunks
  • 1/2 tbsp olive oil, to drizzle


  1. Soak the bamboo skewers in water for at least 30 minutes.
  2. Make the marinade: mix yogurt and curry powder together, coat the chicken and let it marinate in the fridge for 30 minutes, while your skewers are soaking (see notes below).
  3. Thread the chicken onto the skewers, alternating with courgette and peppers.
  4. In a large frying pan (or on the BBQ), fry the kebabs in olive oil for a few minutes on each side until chicken is cooked through.
  5. Enjoy!


  • Marinate the chicken the night before to save on time.
  • Choose any curry powder you like! We used a Tandoori spice mix for this recipe. Make sure it’s gluten free, if you require this.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat and serve.
  • Batch cook and freeze in portions for up to 2 months. Defrost and reheat before serving.
  • Non-fasting day? Serve with a big salad and tzatziki on the side (you can find this recipe in Explore > Recipes).

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