10 Keto-Friendly Barbecue Recipes (2024)

1, 6-oz cans tomato paste

¼ cup extra-virgin olive oil

2 tbsp apple cider vinegar, preferably raw

2 tbsp Worcestershire sauce

2 tbsp less-sodium soy sauce

1 tsp liquid smoke

1 tbsp Dijon mustard

1 tsp smoked paprika

1 tsp garlic powder

1 tsp onion powder

½ tsp chili powder

1

In a mixing bowl, whisk together all of the ingredients until completely smooth. Use immediately or store in an airtight container for up to 1 week.

Nutrition Facts

1 small zucchini, sliced into rounds

1 summer squash, sliced into rounds

1 cup crimini mushrooms, stems removed and caps cleaned

2 bell peppers, any color, cut into large squares

1 small red onion, cut into large chunks

4 wooden skewers, soaked in water

3 tbsp extra-virgin olive oil

1 tsp kosher salt

½ tsp freshly-ground black pepper

1

Preheat grill to medium. Divide the vegetables evenly among four wooden skewers (soak the skewers in water before using to prevent them from burning).

2

In a small bowl, whisk together olive oil, salt, and pepper and brush the mixture evenly over all the skewers.

3

Grill until vegetables are tender and just beginning to brown, about 7 to 9 minutes, turning the skewers about halfway through.

Nutrition Facts

2 tuna steaks (about 5 ounces each)

¼ cup extra-virgin olive oil

1 lemon, juiced

2 cloves garlic, minced

1 tsp dried oregano

½ tsp kosher salt

½ tsp black pepper

1 tbsp black sesame seeds, for garnish (optional)

1

Preheat a grill to medium-high.

2

In a small bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper.

3

Pat tuna steaks dry with a paper towel and place them in a shallow dish or resealable plastic bag. Pour the marinade over the steaks, making sure they are evenly coated. Marinate for about 15 to 30 minutes at room temperature or in the refrigerator for up to 1 hour.

4

Remove tuna steaks from marinade and place directly on the grill (discard marinade). Grill for about 2 to 3 minutes per side for medium-rare, or adjust the cooking time based on your desired level of doneness.

5

Transfer tuna steaks to a serving dish and let rest for a couple of minutes before serving.

Nutrition Facts

4 ounces cream cheese, softened

½ cup shredded cheddar cheese

1 lime, juiced

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon paprika

¼ tsp kosher salt

¼ tsp freshly-ground black pepper

6 fresh jalapeño peppers, halved lengthwise, seeds and membranes removed (if you prefer more spice, leave some or all of the seeds intact)

6 slices of bacon, cut in half

1

Preheat a grill to medium-high and line the grates with aluminum foil.

2

In a mixing bowl, combine cream cheese, cheddar cheese, lime juice, garlic powder, onion powder, paprika, salt, and pepper. Stir well.

3

Using a spoon, fill each jalapeño with cream cheese mixture. Press filling firmly into each pepper.

4

Wrap one piece of bacon around each stuffed jalapeño. Secure with toothpicks to hold it in place, if needed.

5

Arrange the bacon-wrapped jalapenos on the foil ensuring they are evenly spaced. Close the cover and grill for about 15 to 20 minutes or until the bacon turns crispy and golden brown.

6

Once cooked, carefully remove the toothpicks from each jalapeno and let them cool for a few minutes before serving.

Nutrition Facts

1 tbsp paprika

1 tbsp chili powder

1 tsp garlic powder

1 tsp onion powder

1 tsp kosher salt

1 tsp ground black pepper

1 tsp cayenne pepper (adjust to your spice preference)

1 tsp dried oregano

1 rack of pork ribs (about 2.5 lbs)

¼ cup extra-virgin olive oil, divided

1

Preheat a grill to medium and set it up for indirect cooking (cooking on a top rack or heating one half of the grill and leaving the other half off).

2

In a small bowl, combine spices, salt, and pepper.

3

Pat ribs dry with a paper towel and generously drizzle with 2 tablespoons of olive oil. Apply the dry rub to both sides of the ribs, pressing it into the meat to ensure it adheres well.

4

Place ribs on the grill bone-side down, away from direct heat. Close the grill lid and cook until the ribs reach an internal temperature of at least 145 degrees F, about 20 to 25 minutes. Allow ribs to cool slightly before cutting them into individual pieces. Drizzle with remaining 2 tablespoons of olive oil just before serving.

Nutrition Facts

3 limes, divided (2 juiced, 1 cut into wedges)

2 tbsp extra-virgin olive oil

3 tbsp honey

3 tbsp low-sodium soy sauce

2 cloves garlic, minced

¼ tsp freshly ground black pepper

24 oz salmon fillets

1

In a glass baking dish, whisk together lime juice, oil, honey, soy sauce, garlic, and pepper. Add salmon fillets and toss to coat. Cover and marinate in the refrigerator for 30–60 minutes.

2

Lightly grease grill grate and preheat grill to medium-high. Place salmon on grill flesh-side down. Grill for 5–6 minutes, then carefully flip and cook for an additional 2–5 minutes (depending on thickness and desired doneness). Serve with lime wedge garnish.

Nutrition Facts

A grill mat or cedar plank can also be used when grilling salmon or other fish to make it easier to flip in one piece.

To make this salmon keto-friendly, simply omit the honey!

1 lb chicken tenderloins, cut into 1" pieces

¼ cup extra-virgin olive oil, divided

1 fresh lemon, juiced, divided

3 cloves garlic (2 minced and 1 grated)

½ tsp ground cumin

¼ tsp ground turmeric

¾ tsp kosher salt, divided

¼ tsp freshly ground black pepper

1 cup plain, low-fat Greek yogurt

1 tbsp fresh dill, finely chopped

½ cup grated cucumber

1

To a large zip-close bag, add chicken, 3 tbspolive oil, all but 1 tbsp of lemon juice, minced garlic, cumin, turmeric, ½ tsp kosher salt, and pepper. Close bag and mix with your hands until chicken is evenly coated. Marinate in the refrigerator for at least 30 minutes.

2

In a mixing bowl, combine the remaining 1 tbsp of olive oil and 1 tbsp lemon juice, grated garlic, the remaining ¼ tsp kosher salt, yogurt, and dill. Stir to combine.

3

Place cucumber in a clean kitchen towel or several paper towels and squeezetightly to remove any excess moisture. Gently stir it into yogurt mixture. Set tzatziki sauce aside until serving.

4

Generously oil the grill and preheat it to medium.

5

Evenly divide chicken pieces among 4 skewers. Grill until chicken reaches an internal temperature of 165 degrees F, about 10–15 minutes, turning halfway through. Serve with tzatziki sauce.

Nutrition Facts

Amount per serving

To make these kebabs keto-friendly, use whole-fat yogurt and drizzle the kebabs with extra-virgin olive oil before serving.

To make these kebabs keto-friendly, use whole-fat yogurt and drizzle the kebabs with extra-virgin olive oil before serving.

3 cloves garlic, minced

2 fresh limes, juiced

3 tbsp extra-virgin olive oil

½ tsp ground cumin

¼ tsp ground paprika

½ tsp kosher salt

¼ tsp freshly ground black pepper

1½ lb raw jumbo shrimp, peeled and deveined

1

In a plastic bag, combine garlic, lime juice, olive oil, cumin, paprika, salt, and pepper.

2

Divide shrimp evenly among 6 skewers. Add shrimp skewers to the plastic bag and marinate in the refrigerator for 30 minutes.

3

Lightly oil grill and preheatto medium.

4

Grill shrimp, with grill covered, and cook until opaque, about 2 minutes per side.

Nutrition Facts

To make these shrimp keto-friendly, serve them atop a sliced avocado.

To make these shrimp keto-friendly, serve them atop a sliced avocado.

4 cups mixed greens

1 bunch asparagus, tough ends trimmed, sliced in half, steamed

¼ cup fresh peas, steamed

6 oz salmon, grilled

1 soft- or hard-boiled egg

2 tbsp fresh chives, chopped

2 tbsp white vinegar

2 tbsp extra-virgin olive oil

1 tsp honey

1 tsp grainy mustard

¼ tsp kosher salt

1 pinch freshly ground black pepper

1

Divide salad greens between two serving plates. Top each with half the asparagus, peas, salmon, egg, and chives.

2

In a small bowl or covered jar, vigorously mix all vinaigrette ingredients. Drizzle over salad just before serving.

Nutrition Facts

Amount per serving

To make this salad keto-friendly, leave out the honey and add drizzle each salad with an additional 1 tablespoon of extra-virgin olive oil, and replace the peas with extra leafy greens.

To make this salad keto-friendly, leave out the honey and add drizzle each salad with an additional 1 tablespoon of extra-virgin olive oil, and replace the peas with extra leafy greens.

2 tbsp extra-virgin olive oil

1 lime, zested and juiced

1½ tsp ground cumin

¼ tsp freshly ground black pepper

¼ tsp kosher salt

2 cloves garlic, minced

2 fresh jalapeños, divided (1 seeded and minced, 1 sliced into rounds)

1¼ pounds boneless, skinless chicken breasts

1

In a large zip-top bag or deep baking dish, place olive oil, lime zest and juice, cumin, black pepper, salt, garlic, and minced jalapeños. Stir to evenly combine ingredients.

2

Add chicken breasts and toss gently in marinade. Place marinated chicken in the refrigerator for at least 30 minutes and up to 12 hours, tossing occasionally to coat chicken.

3

Lightly grease grill grates. Preheat grill to medium high. Place chicken on grill and cook until it starts to brown, about 6 minutes. Flip chicken and cook until the internal temperature registers as 165 degrees F, about 6 minutes more.

Nutrition Facts

Amount per serving

To make this chicken keto-friendly, serve it with a guacamole dipping sauce.

To make this chicken keto-friendly, serve it with a guacamole dipping sauce.