Copyright 2012-2016 - KetoDiet Blog (

BBQ Meatball Skewers

Nothing says summer like a barbecue. From family gatherings to birthday parties or office events, barbecues bring people together while enjoying some of the best seasonal produce.

This meal is another great addition to the collection of my keto-friendly BBQ recipes. I used fresh herbs & spices, lemon zest and Spanish chorizo for a smoky flavour boost. I served the meatballs with a simple vegetable salsa and some keto buns which is one of the most popular recipes on my blog and amongst my friends. It's definitely the best low-carb & grain-free bread recipe I've tried. In fact, it proved to be so popular that I also made a nut-free version! :-)

Preparation time


Nutritional values (per serving, 2 skewers):

2.9 grams 1.1 grams 40 grams 50.6 grams 19.1 grams 641 calories
Total Carbs4.1grams
Net Carbs2.9grams
of which Saturated19.1grams
Magnesium42mg (11% RDA)
Potassium697mg (35% EMR)

Macronutrient ratio: Calories from carbs (1.9%), protein (25.5%), fat (72.6%)

Ingredients (makes 4 servings, 8 skewers):

  • 600 g ground beef (1.3 lb/ 21.2 oz)
  • ½ medium red onion (50 g/ 1.7 oz)
  • 2 cloves garlic, crushed
  • 1 large egg, free-range or organic
  • 1 tbsp paprika
  • 1 tbsp fresh oregano or 1 teaspoon dried oregano
  • 2 tbsp fresh basil or 1 teaspoon dried basil
  • 1 tsp fresh lemon zest (use organic unwaxed lemons)
  • ½ tsp salt or to taste (I like pink Himalayan)
  • 200 g Spanish chorizo or other hard type (7.1 oz)

Wondering what's the difference between Spanish and Mexican chorizo? Have a look at this post at The Kitchn. When looking for ingredients, try to get them in their most natural form (organic, without unnecessary additives).


  1. Peel and finely dice the onion. Place the meat in a mixing bowl and add the onion, crushed garlic, fresh lemon zest, freshly chopped herbs, paprika and egg.
  2. Using your hands or a fork, combine all the ingredients. If preparing in advance, cover the meat with a foil and place in the fridge overnight. When the meat is ready for the barbecue, slice the chorizo sausage (I used Spanish chorizo but you can use any other hard type). Using your hands, form 24 meatballs: 3 meatballs per skewer = 6 meatballs per serving (about 30 grams/ 1 ounce per meatball).
  3. Assemble the skewers by piercing through the meatballs and chorizo slices in an alternating order (3 meatballs and 4 chorizo slices per skewer).
  4. Place the skewers on the barbecue and cook on high for 7-8 minutes or until crispy on the outside and cooked inside. Enjoy!
    Tips for pan roasting: Preheat a large regular or griddle pan greased with lard or ghee on high heat. Turn the heat down to medium and place the skewers on the pan. When done, set aside and keep them warm near the cooker.
    Tips for oven cooking: Cook under a broiler, or bake at 200 C / 400 F until the meatballs are golden for 12-15 minutes.

Add comment

  • Comment
  • Preview

Please, note that I do not offer personalised advice. For personalised advice you can contact one of our experts.

Comments (4)

Can I use mexican chorizo or it's not the same? Thanks!


Hi Lee, Mexican chorizo is spicy ground meat sausage. It's mostly sold fresh and uncooked, loose or in a casing. You can use Mexican chorizo in this recipe if you like - just mix it with the ground meat and make more meatballs.
Spanish chorizo is dried, cured sausage in a casing - like salami. Spanish chorizo is usually more expensive than Mexican chorizo and has a stronger taste (could be sweet, mild or spicy). This recipe is also made with Spanish chorizo:


I'm thinking of making these and the ribs for my hubby's birthday because we are planning have a party with barbecue. Thank you so much!


Thank you, hope you like them! Smile


As Featured On

As Featured