Keto Yakitori Chicken Skewers

Keto Yakitori Chicken Skewers

Keto Yakitori Chicken Skewers

Keto Yakitori Chicken Skewers translated literally means ‘grilled chicken’ in Japanese. Yaki means grilled and tori means bird. You can use all cuts of chicken including chicken hearts and assorted vegetables such as mushrooms and green peppers/capsicum in this recipe. This recipe is based on my favorite yakitori which is ‘Yakitori Negima’-chicken with scallions/spring onions.


Yakitori is a classic dish that typically features on the menu of Izakaya’s (Japanese pubs) and holes in the wall that you find all over Japan. Sit in an Izakaya and enjoy beer, sake or whiskey while the chefs grill yakitori over charcoal fires. They also serve other traditional finger foods such a Nasu Dengaku (check out my recipe for Dengaku Nasu-Miso Eggplant), bowls of Edamame and other delicious ‘Japanese pub food. You’ll also find many Japanese Izakayu’s feature outside of Japan- which means you can can sit back and have food like this cooked for you.
KetoYakitori Chicken Skewers


The sauce used to baste yakitori is called “Tare” and traditionally it is made of tamari, sake, mirin and sugar syrup. The chicken is always cooked first and then basted once nearly cooked to caramelize. Tare is very similar to Teriyaki sauce, which is the basis of the ‘tare’ for this recipe.  As mirin is basically sugar in a bottle, I’ve omitted it from the recipe.  If you aren’t concerned about the sugar please feel free to add a couple of tablespoons to the sauce. I’ve also removed the sake as it can be hard to source although feel free to add a couple of tablespoons if you have it on hand.


Chicken thigh is more tender than chicken fillet. Try to cut your chicken as evenly as possible so it cooks relatively evenly.

Don’t continually turn your skewers- allow them to cook on one side before turning to cook on the other side, so they brown nicely.

If you use wooden skewers make sure you soak them in water for a few minutes before hand to prevent them from burning.

Recipe makes main meal sized skewers. For snack size skewers, dice your chicken a lot smaller.


I hope you enjoy this recipe as much as I do.  If you are looking for some more low carb Japanese dishes, make sure you check out these recipes for Okonomiyaki, one is a chaffle recipe that I shared during the chaffle craze, while the other recipe is quite similar but I use my large waffle iron or a heavy based frying pan to cook the okonomiyaki in.

Okonomiyaki Chaffle

There is also a fabulous recipe for Nasu Dengaku (Miso Eggplant) that goes really well with this dish.

Don’t forget to share your efforts if you find the time to make any of these recipes and tag me #ketohh #alowcarblowsugarlifestyle.


Keto Yakitori Chicken Skewers

Sugar Free Yakitori Chicken Skewers

Prep Time: 10 minutes
Cook Time: 10 minutes
Course: Appetizer, Lunch, Main Course, Main Meal, Snacks
Cuisine: Asian Keto, Diabetic, Japanese, Keto, Low Carb, Sugar Free
Keywords: chicken kebabs, chicken skewers, grilled chicken, Keto, yakitori
Servings: 12 skewers


  • 12 Skewers if using wooden skewers soak in water for 10 minutes
  • 6 chicken thigh fillets breast can also be used
  • 5 thicker spring onions /scallions white and lighter green sections only, cut into 2cm/1 "lengths

Teriyaki Sauce- Tare

  • ½ cup tamari ,soy sauce or coconut aminos
  • ¼ cup rice wine vinegar or ACV- apple cider vinegar can be switched for sake
  • 2-3 tablespoons monkfruit or sweetener of choice
  • 1 tablespoon minced fresh ginger
  • 1 teaspoon freshly minced garlic
  • 1 tablespoon chili sauce such as Siracha or to taste
  • Extra virgin olive oil for brushing


  • In a saucepan, combine the tamari, vinegar, sweetener, ginger, garlic and chili sauce bring to a boil. Simmer over low heat, stirring, until slightly thickened for about 5 minutes.
  • Thread each skewers with 3-4 pieces of chicken and 3 pieces scallion/spring onions pieces
  • Light your BBQ or preheat a heavy frying pan/grill pan. Brush the skewers with oil and cook over high heat. Turn once after about 3-4 minutes or until browned and cook on the other side until nearly cooked through.
  • Baste the chicken skewers with the sauce continue to cook/grill until the sauce browns then turn the chicken and repeat on the other side or until chicken is cooked through.
  • Serve your yakitori at once.

Recipe Notes

Left over sauce can be stored in the fridge for up to 3 weeks.
Chicken can be substituted for tofu, prawns, pork or beef.
Use this sauce as a base for Teriyaki Chicken, Beef or Pork and for  Tsukune- grilled chicken meatballs.
Check out these other Japanese recipes for or if you don't have a waffle iron/chaffle iron use this recipe-

Nutritional Information

Serving: 1skewer | Calories: 101kcal | Carbohydrates: 1.1g | Protein: 11g | Fat: 5g | Fiber: 1g
Note that we calculate our own nutritional values so they may not be precise. Calculate your own if desired. Carb values exclude sugar alcohols such as Erythritol, as they generally have no impact on blood sugar levels. 50% of the carbs from Xylitol is added to nutritional values. This is consistent with industry practice.
If you liked this recipe, let us know what you think!Mention @alowcarblowsugarlifestyle or tag #ketohh
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