Lemony Chicken, Shrimp and Vegetable Kebabs Recipe

Atkins Lemony Chicken, Shrimp and Vegetable Kebabs
Net Carbs
Prep Time: 30 Minutes
Cook Time: 12 Minutes
Phase: Phase 1
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.









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How to Calculate Atkins Net Carbs

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  • 0 1/8 cup Extra Virgin Olive Oil
  • 0 1/2 fl oz Fresh Lemon Juice
  • 0 1/2 clove Garlic
  • 0 1/8 tsp Salt
  • 0 1/4 tsp Black Pepper
  • 0 1/8 tsp Red Chili Pepper, crushed
  • 0 1/4 tsp Lemon Zest
  • 6 oz, raw (yield after cooking, bone removed) Chicken Breast
  • 8 large Shrimp
  • 8 whole each Mushroom Pieces and Stems
  • 0 1/2 medium Red Onions
  • 1 each Cherry Tomatoes


For nutritional purposes the marinade ingredients for this recipe were divided by 4.  Please use 1/2 cup olive oil, 1/4 cup lemon juice, 2 whole cloves of garlic, 1/2 teaspoon of salt, 1 teaspoon of black pepper, 1/4 teaspoon red pepper and 1 teaspoon lemon zest to make the marinade to serve 2 people (4 kebabs each).  

  1. Soak 8 wood skewers in warm water for 30 minutes.   
  2. Stir the olive oil, lemon juice, minced garlic, salt, pepper, red pepper flakes and lemon zest together in a bowl.  Measure out 1/2 cup and transfer to a large plastic re-sealable bag. 
  3. Add the chicken and shrimp to the bag and seal tightly, pressing out any extra air.  Refrigerate the bag for 20 minutes.   
  4. Preheat a grill to medium and lightly oil the grate.
  5. Skewer the chicken, shrimp and 1-2 inch-cut pieces of vegetables; alternating.  Discard any remaining marinade left in the bag.  Lightly brush the kebabs with the reserved 1/2 cup marinade.  Grill for 5-6 minutes, brush with the reserved marinade again and grill an additional 5-6 minutes until the chicken is cooked through, the shrimp turn pink and the vegetables are tender.  Serve immediately.

Cooking Tip

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