Low Sodium Chicken Kabobs Recipe
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Jump to RecipeThis low sodium chicken kabobs recipe is a delicious and flavorful dinner idea, with plenty of spices and no added salt! Bake these kabobs in the oven or throw them on the grill for a quick and tasty meal idea.
Start by marinading your chicken in a wonderful mix of spices, then place on skewers and bake or grill until done. Add the cooked chicken to pitas, wraps, or enjoy plain with a delicious cucumber yogurt sauce and our favorite low sodium yellow rice.
Want more great low sodium chicken ideas? Try our low sodium chicken curry, low sodium chicken pot pie, and our favorite low sodium jambalaya with chicken and shrimp.
When we make a trip to Canada, we always get some delicious spiced chicken pitas at JJ’s Shawarma – loaded with juicy tender spiced chicken! I wanted to make some low sodium chicken shawarma at home with delicious Lebanese spices, and this wonderful Middle Eastern kabobs recipe was born.
Start by marinating your chicken breasts in a delicious salt-free blend of spiced, then baking (or grilling!) them to perfection. Enjoy them on a salad, with rice or potatoes, and drizzle a little sesame garlic sauce or use it as a dip.
Why This Kabob Recipe Works
- Marinated in warm spices, these chicken kabobs have wonderful flavor in each bite, with no salt added!
- The chicken is tender and juicy, and it’s easy to make.
- Try something new! If you don’t normally cook with Middle Eastern spices, give them a try – you’d be surprised by how much flavor each piece of chicken has.
- With our step-by-step photos below, anyone can successfully make this dish.
- A great way to make kabobs at home, no carry-out needed!
Ingredients You’ll Need
See the recipe card below for a full list of instructions and ingredient amounts!
- Chicken breasts – or use boneless chicken thighs, if desired. Make sure any chicken you get at the store has nutrition facts on the labels so you can know exactly how much sodium is in the chicken. Mine had 70mg for 3 ounces.
- Garlic powder – one of the most-used spices in our low sodium kitchen!
- Spice blend: paprika, cumin, sea salt, turmeric, cinnamon, cardamom.
- Apple Cider vinegar – adds a wonderful flavor to the marinade!
- Fresh Parsley – for some flavor and a pop of color when serving.
Additions and Substitutions
- For a spicier shawarma, add 1/2 teaspoon red pepper flakes or cayenne pepper.
- Instead of apple cider vinegar in the marinade you can use lime juice, lemon juice, or another vinegar (like white vinegar) as the acidity.
- Use smoked paprika instead of regular for a deeper, smoker rich flavor.
- Add 1/2 cup of yogurt to the marinade for a creamy and tangier flavor.
How To Make Salt Free Chicken Kabobs
Step 1: Chop your chicken breasts into roughly 1-inch cubes (so they can fit on a skewer). Make them as consistent as possible so they bake evenly.
Step 2: Place the cubed chicken in a bowl or airtight bag, and add in the marinade ingredients: garlic powder, paprika, cumin, turmeric, cinnamon, cardamom, and lemon juice.
Step 3: Mix all ingredients together until the chicken is well coated in the lemon and shawarma seasoning. Marinate for 20 minutes (or up to 8 hours).
Step 4: When you are ready to cook, preheat the oven to 400 degrees Fahrenheit. Prep you skewers: if you are using metal skewers get them ready, if you are using wooden skewers then soak them in water for 20 minutes before adding the chicken. Soaking them prevents them from burning in the oven.
Step 5: Place the chicken into a large bowl. Take each skewer and tightly stack the chicken until the skewer is full. Repeat until all the chicken is done (I had 12 kabobs for 2 lbs of chicken).
Step 6: Place the chicken skewers on a baking sheet pan lined with parchment paper in a single layer. Place the kabobs in the oven and bake for 20 minutes, flipping the kabobs halfway during cooking.
Step 7: After 20 minutes, broil the chicken for 2-3 minutes until the chicken turns to a golden brown. Remove chicken from the oven, the chicken will be fully cooked and reaches an internal temperature of 165 degrees Fahrenheit.
Recipe FAQs
This low sodium chicken kabobs recipe has XX mg sodium per serving, as it uses salt-free spices and ingredients. If you are buying commercial or restaurant kabobs, the sodium amount will vary based on the ingredients used in their kitchens, ask for nutrition information before buying.
Absolutely! Adding onions, bell peppers, mushrooms, or any if you favorite vegetable would be a delicious addition to the kabobs. You may need to adjust cooking time if you add other ingredients, just make sure the chicken is 165 degrees Fahrenheit before eating.
Kabobs are great for company, as each person can have their own! I like serving kabobs on pita bread loaded with fresh shredded lettuce, tomato, and low sodium hummus. You could serve them over rice or roasted garlic potatoes, or enjoy them as-is with steamed vegetables and your favorite dipping sauce.
Expert Tips
- Throw these kabobs on the grill! If you’re having a backyard BBQ, these chicken skewers are great for guests. Like cooking them on the oven, make sure the chicken reaches 165 degrees Fahrenheit before serving.
- Want a low carb version? Serve over a salad or with fresh steamed vegetables and plain cauliflower rice.
- Add vegetables to the skewers for a delicious meal with meat and vegetables together.
More Low Sodium Chicken Dinner Recipe
- Low Sodium Orange Chicken
- Low Sodium Chicken Pot Pie Recipe
- Crispy Low Sodium Chicken Wings
- Low Sodium Indian Chicken Curry
- Low Sodium Chicken Fajitas
Let’s keep in touch – don’t forget to follow over on Instagram, Facebook, & my Youtube channel for more easy low sodium recipes.
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Low Sodium Chicken Kabobs
Equipment
- Mixing Bowl
- Plastic Bag
- Skewers
- sheet pan
- parchment paper
Ingredients
- 2 lbs chicken breasts
- 1 tablespoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon cumin
- ½ teaspoon turmeric
- ½ teaspoon cinnamon
- ½ teaspoon cardamom
- ½ cup apple cider vinegar
- 2 tablespoons fresh parsley optional for garnish
Instructions
- Chop your chicken breasts into roughly 1-inch cubes (so they can fit on a skewer). Make them as consistent as possible so they bake evenly.
- Place the cubed chicken in a bowl or airtight bag, and add in the marinade ingredients: garlic powder, paprika, cumin, turmeric, cinnamon, cardamom, and apple cider vinegar.
- Mix all ingredients together until the chicken is well coated in the seasoning. Marinate for 20 minutes (or up to 8 hours).
- When you are ready to cook, preheat the oven to 400 degrees Fahrenheit. Prep the skewers: if you are using metal skewers get them ready, if you are using wooden skewers then soak them in water for 20 minutes before adding the chicken. Soaking them prevents them from burning in the oven.
- Place the chicken into a large bowl. Take each skewer and tightly stack the chicken until the skewer is full. Repeat until all the chicken is done (I had 12 kabobs for 2 lbs of chicken).
- Place the chicken skewers on a baking sheet pan lined with parchment paper in a single layer. Place the kabobs in the oven and bake for 20 minutes, flipping the kabobs halfway during cooking.
- After 20 minutes, broil the chicken for 2-3 minutes until the chicken turns to a golden brown. Remove chicken from the oven, the chicken will be fully cooked and reaches an internal temperature of 165 degrees Fahrenheit.
Notes
-
- If you don’t have apple cider vinegar, you can use lemon juice as a substitute.
- Throw these kabobs on the grill! If you’re having a backyard BBQ, these chicken skewers are great for guests. Like cooking them on the oven, make sure the chicken reaches 165 degrees Fahrenheit before serving.
-
- Want a low carb version? Serve over a salad or with fresh steamed vegetables and plain cauliflower rice.
-
- Add vegetables to the skewers for a delicious meal with meat and vegetables together.
Nutrition estimate (for 1 serving)
*Please note, all nutrition content is estimated based on the ingredients we used in our kitchen. It will vary based on your ingredients. Always check your nutrition labels to verify your nutrition content and sodium amounts.
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I loved developing this low sodium chicken recipe for you! If you make it please let us know how it turns out 🙂
Chicken is out go to protein. Love the way it is used here