Poultry Recipes

Grilled Chicken And Bacon Ranch Kabobs

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Who’s ready for long summer evenings and outdoor grilling? I can’t wait! The recipe for these Grilled Chicken and Bacon Ranch Kabobs is from my best-selling keto guide and cookbook, Simply Keto, and it’s one of my favorite summer meals. I love spending time outside enjoying the warm weather with my family. Grilling allows me to take advantage of time away from the kitchen while still being able to cook up a great meal.

You can make these kabobs quickly and with very little effort. Grilling the chicken leaves it crispy on the outside yet it stays juicy and tender inside. This along with the delicate mushrooms is such a great combination, and of course, bacon makes everything better!

You’ll make a quick marinade, add the cubed chicken, and let it soak for a half hour. Then you’ll start your kabobs. This is the fun part! You will thread the bacon onto the skewer, then add a piece of chicken and mushroom. Loop the bacon around, and repeat the process. Heat up the grill and add the skewers. Dinner’s ready in no time.


Recipe for easy and delicious Grilled Chicken and Bacon Ranch Kabobs.


Grilled Chicken and Bacon Ranch Kabobs

2 Reviews
Calories 421kcal
Fat 22.5g
Net Carbs 2.6g
Serving Size 2 Kabobs

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  • 🔪 Prep 15 mins
  • 🔥 Cook 18 mins
  • ❄️ Marinate 30 mins
  • Total 1 hr 3 mins
  • 🍽 Yield 3






5 steps
  • Make the marinade: In a medium-sized bowl, mix together the ranch dressing, Italian seasoning, and garlic powder.
  • Add the chicken to the bowl with the marinade and stir to coat. Cover and refrigerate for 30 minutes.
  • Preheat a grill to medium-high heat.
  • Thread the end of a slice of bacon onto a skewer. Add one piece of chicken and one mushroom half (if using) to the skewer, then loop the bacon around and thread it onto the skewer again. Add another piece of chicken and another mushroom, then thread the bacon onto the skewer again, creating an “S” pattern covering each level of chicken and mushroom with bacon. Repeat until each skewer has 4 pieces of chicken and 4mushroom halves.
  • Grill the skewers for 15 to 20 minutes, until the internal temperature of the chicken reaches 165°F and the juices run clear, and the bacon is cooked.


The simple marinade I make to season the chicken in is creamy and flavorful. Make sure to make extra in a separate bowl so that you can serve it with some fresh veggies while you’re grilling the Grilled Chicken and Bacon Ranch Kabobs. 

If you’re looking for other quick and easy recipes with simple ingredients that are perfect for summer, Brussels Sprouts with Pancetta, Goat Cheese and Pecans is a perfect side to grilled meats or could also work as a light meal on it’s own. My Low Carb Chicken and Veggie Stir Fry uses only one pan, and will have you in and out of the kitchen in just 25 minutes.


Have a great summer!

Lots of love,


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  • Reply
    May 23, 2018 at 6:04 pm

    Thanks for sharing Suzanne – I am going to make this SOON. I am just getting started with the ketogenic lifestyle and purchased your book today. Thanks for sharing your journey with all of us 🙂

  • Reply
    Lisa Dempsey
    June 2, 2018 at 9:37 pm

    This is one of my favorite recipes from your cookbook. My entire family loves it and requests it often. I found your site as a result of purchasing your book. Love both. Thanks for all you do.

  • Reply
    June 11, 2018 at 9:16 pm

    These sound delicious. Question for your Keto calculator is that carbs or net carbs that are being suggested after you enter information in? Struggling with staying in nutritional ketosis and not weightloss levels. Thanks

    • Reply
      July 20, 2018 at 2:02 pm

      She uses net carbs.

  • Reply
    June 15, 2018 at 1:02 am

    I made these tonight and they were delicious. I didn’t do on the grill, but baked them in the oven and then broiled them, turning twice. I used Marie’s Blue Cheese Dressing as a dipping sauce. For a side dish, I browned 2 slices of bacon and added Brussel sprouts cooked till tender.

  • Reply
    Sarah Cummings
    August 2, 2018 at 7:03 am

    Looks delicious! I want to see a more amazing recipe so I will buy your book! Thanks, Suzanne. 🙂

  • Reply
    Deborah Waldron
    August 22, 2018 at 11:48 pm

    Suzanne, I’ve been doing keto for 4 weeks. I’ve lost 16 lbs. I’m 51 years old and in menopause and I’ve tried everything..this is working for me, which I can’t believe, honestly! I made your kabobs last night and they were delicious. You are very inspiring!

  • Reply
    Chef William
    September 9, 2018 at 9:02 pm

    I like the recipe and cookout season is almost all year here in Puerto Vallarta, Mx. as long as you can stand the temperature. I would guess that you are talking about a keto Ranch dressing in the recipe. I make my own but I understand there is a good one at Thrive market although I admit I have not looked. I will be cooking this when my friends drop by in a few days. Served with a nice salad, it should leave me lots of time to visit. Thanks for sharing.

  • Reply
    Seana P.
    September 18, 2018 at 11:16 pm

    Made this last week and my teenagers loved it! It’s so nice to have keto recipes that everyone in the fam will enjoy! My oldest is very hard to please and he gobbled these bad boys up. Thankfully I tripled the recipe!!

  • Reply
    September 20, 2018 at 2:58 pm

    I made this last night and let me tell you it was so good. I will be making this many more times. We can grill here in South Florida year round and this is on my rotation recipes as of now.

  • Reply
    Helen L Kennedy
    October 18, 2018 at 6:58 pm

    I bought your book yesterday and I’ve been reading it ever since!! Very well written and tons and tons of information. I like the fact that the 30 day meal plan is made from every day foods and easy instructions to prepare each meal. I’ve purchased other books but found them complicated and the recipes called for ingredients that I normally do not eat.

  • Reply
    September 28, 2019 at 6:47 pm

    5 stars
    This is a favorite of ours, but we add more veggies to the kabob.

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