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Introduction
Whenever summer hits and the grill comes out, I start imagining handheld, messy, flavor-packed bites — food that’s easy to pass around and even easier to eat while you’re chatting with friends. That’s how these Keto Bacon Cheeseburger Kebabs came to be. I wanted everything I loved about a bacon cheeseburger — smoky bacon, juicy beef, melty cheese, and a bright pickle hit — but in a low-carb, party-ready skewer. The result is a total crowd-pleaser: portable, simple, and insanely tasty.
These kebabs are perfect for backyard barbecues, game-day plates, or a weeknight when you want burger vibes without the bun. They’re also a great way to get protein and fat in one satisfying bite while keeping carbs low. If you love the flavors of a classic cheeseburger and want a fun, easy-to-serve keto appetizer or main, this recipe is exactly what you need.
Why You’ll Love This Recipe
- 🥓 All the bacon cheeseburger flavors — smoky bacon, juicy beef, and melty cheese in each bite.
- 🔥 Grill or oven friendly — make them outdoors or inside on a sheet pan.
- 🕒 Quick to assemble — minimal prep and fast cook time.
- 🍽️ Perfect for entertaining — easy to serve and eat, great for finger food.
- 🥑 Keto-friendly macros — high fat and protein, very low net carbs per skewer.
- ♻️ Flexible — make mini appetizer skewers or larger meal-sized kebabs.
My Personal Experience
My first attempt at cheeseburger kebabs was an amusing disaster — I threaded everything together like I was assembling a salad on a stick and then handed them to a hungry crowd. The problem was the bacon: I hadn’t pre-cooked it enough and the skewers were a greasy mess. After a little trial and error — crisping the bacon first, choosing the right beef grind, and selecting sturdy pickles that wouldn’t get soggy — these kebabs became the easiest thing to throw on the grill. They disappeared so fast at a family potluck that my neighbor asked for the recipe before the smoke even cleared.
What I love most is the versatility. Use toothpick-sized skewers for appetizers, or long metal skewers for a main course. You can also pre-marinate the beef for extra depth, though the simple seasoning keeps the burger profile true and satisfying.
Required Equipment
Grill or Large Cast-Iron Skillet
Choose a grill for authentic char and smoky flavor. A heavy cast-iron skillet or griddle works great indoors and gives excellent sear marks.
Wire Rack & Baking Sheet
If oven-roasting, use a wire rack on a baking sheet so heat circulates and bacon crisps evenly.
Skewers (Wooden or Metal)
Metal skewers are reusable and sturdy for longer kebabs; soak wooden skewers 30 minutes before grilling to prevent burning.
Mixing Bowl & Spoon
For combining the ground beef with seasonings and shaping meatballs or patties for the skewers.
Tongs & Basting Brush
For turning kebabs and brushing on butter, oil, or keto-friendly glaze while cooking.
Meat Thermometer (optional)
Ensures perfect doneness without overcooking — beef is best at medium (medium-rare to medium).
Ingredients & Substitutions
(Yields about 12 appetizer kebabs or 6 meal-sized kebabs)
For the Kebabs
- 1 lb (450 g) ground beef, 80/20 or 85/15 — best balance of juiciness and flavor.
- 8–10 strips beef bacon, cut in half (use turkey or chicken bacon if preferred) — we’re using beef bacon to replace pork bacon while keeping that smoky bacon taste.
- 8 oz (225 g) cheddar cheese, cut into 12 (or 6) ¾-inch cubes — use a melty cheddar or Monterey Jack.
- 12–18 small dill pickles (cornichons or baby dill pickles), halved if large — adds acidity and crunch.
- 12–18 small cherry tomatoes (optional, for color and freshness).
- 12–18 wooden or metal skewers.
For the Beef Seasoning
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika — adds depth and supports bacon’s smokiness.
- 1 tbsp Worcestershire sauce (optional; omit for strict Paleo or if avoiding soy — use coconut aminos instead)
For Serving (Optional)
- Sugar-free ketchup or low-carb burger sauce
- Mustard (Dijon or yellow)
- Extra pickles and sliced red onion
- Fresh parsley or chives, chopped for garnish
Why each ingredient matters
- Ground beef (80/20) provides the juicy, fatty mouthfeel that’s essential for a burger — too lean and the kebabs can dry out.
- Beef bacon preserves the smoky, savory bacon flavor while honoring your instruction to avoid pork bacon.
- Cheese cubes melt slightly from residual heat and give that classic cheeseburger pull.
- Pickles cut through the fat with acidity and crunch — don’t skip them.
- Smoked paprika & Worcestershire deepen the flavor so each bite tastes like a true cheeseburger.
Substitutions & Tips
- Beef alternatives: Ground turkey or ground lamb can be used (adjust fat ratio — add olive oil or a little grated cheese to help moisture).
- Bacon alternatives: Use turkey bacon or chicken bacon for lower fat, but pre-cook until crisp.
- Cheese swap: Use pepper jack for a spicy twist or Swiss for a milder profile.
- Pickle swap: Quick-pickled red onions are a great alternative for a tangy bite.
- No Worcestershire? Use 1 tsp coconut aminos + 1/2 tsp vinegar for a similar umami lift.
How to Make Keto Bacon Cheeseburger Kebabs
Step 1: Preheat & Prep
Preheat your grill to medium-high heat (about 400°F / 200°C). If using an oven, preheat to 425°F (220°C) and position a wire rack on a rimmed baking sheet. Soak wooden skewers for 30 minutes if using them on the grill.
Step 2: Partially Cook Bacon
Lay bacon strips in a single layer on a baking sheet and bake at 400°F (200°C) for 8–10 minutes, just until fat starts to render and bacon is beginning to brown but not fully crisp. You want it pliable so it can wrap and not shatter when skewered. If you prefer an extra-crispy exterior, cook a bit longer but stop before it becomes brittle. Drain on paper towels.
Step 3: Make Beef Meatballs
In a bowl, combine the ground beef with salt, pepper, garlic powder, onion powder, smoked paprika, and Worcestershire (if using). Mix gently — overworking will make the meat dense. Form into 12–18 small meatballs (about 1.25–1.5 inches diameter for appetizer kebabs, larger for meal-sized). Press each meatball lightly to create a bit of a patty shape; they’ll cook faster and sear more evenly.
Step 4: Par-Cook the Meatballs (Optional but Helpful)
For even cooking and to avoid undercooked centers when skewering with bacon, sear meatballs in a lightly oiled skillet over medium-high heat 1–2 minutes per side until browned. You’re not cooking through — just developing a crust.
Step 5: Assemble the Kebabs
Take a half-slice of pre-cooked bacon and wrap it around a meatball once or twice, tucking the end underneath to hold. Thread the bacon-wrapped meatball onto a skewer, followed by a cheese cube, a pickle, and a cherry tomato (if using). Repeat until each skewer has 3–4 components but isn’t overloaded — leave a little space so heat circulates.
Introduction
Whenever summer hits and the grill comes out, I start imagining handheld, messy, flavor-packed bites — food that’s easy to pass around and even easier to eat while you’re chatting with friends. That’s how these Keto Bacon Cheeseburger Kebabs came to be. I wanted everything I loved about a bacon cheeseburger — smoky bacon, juicy beef, melty cheese, and a bright pickle hit — but in a low-carb, party-ready skewer. The result is a total crowd-pleaser: portable, simple, and insanely tasty.
These kebabs are perfect for backyard barbecues, game-day plates, or a weeknight when you want burger vibes without the bun. They’re also a great way to get protein and fat in one satisfying bite while keeping carbs low. If you love the flavors of a classic cheeseburger and want a fun, easy-to-serve keto appetizer or main, this recipe is exactly what you need.
Why You’ll Love This Recipe
- 🥓 All the bacon cheeseburger flavors — smoky bacon, juicy beef, and melty cheese in each bite.
- 🔥 Grill or oven friendly — make them outdoors or inside on a sheet pan.
- 🕒 Quick to assemble — minimal prep and fast cook time.
- 🍽️ Perfect for entertaining — easy to serve and eat, great for finger food.
- 🥑 Keto-friendly macros — high fat and protein, very low net carbs per skewer.
- ♻️ Flexible — make mini appetizer skewers or larger meal-sized kebabs.
My Personal Experience
My first attempt at cheeseburger kebabs was an amusing disaster — I threaded everything together like I was assembling a salad on a stick and then handed them to a hungry crowd. The problem was the bacon: I hadn’t pre-cooked it enough and the skewers were a greasy mess. After a little trial and error — crisping the bacon first, choosing the right beef grind, and selecting sturdy pickles that wouldn’t get soggy — these kebabs became the easiest thing to throw on the grill. They disappeared so fast at a family potluck that my neighbor asked for the recipe before the smoke even cleared.
What I love most is the versatility. Use toothpick-sized skewers for appetizers, or long metal skewers for a main course. You can also pre-marinate the beef for extra depth, though the simple seasoning keeps the burger profile true and satisfying.
Required Equipment
Grill or Large Cast-Iron Skillet
Choose a grill for authentic char and smoky flavor. A heavy cast-iron skillet or griddle works great indoors and gives excellent sear marks.
Wire Rack & Baking Sheet
If oven-roasting, use a wire rack on a baking sheet so heat circulates and bacon crisps evenly.
Skewers (Wooden or Metal)
Metal skewers are reusable and sturdy for longer kebabs; soak wooden skewers 30 minutes before grilling to prevent burning.
Mixing Bowl & Spoon
For combining the ground beef with seasonings and shaping meatballs or patties for the skewers.
Tongs & Basting Brush
For turning kebabs and brushing on butter, oil, or keto-friendly glaze while cooking.
Meat Thermometer (optional)
Ensures perfect doneness without overcooking — beef is best at medium (medium-rare to medium).
Ingredients & Substitutions
(Yields about 12 appetizer kebabs or 6 meal-sized kebabs)
For the Kebabs
- 1 lb (450 g) ground beef, 80/20 or 85/15 — best balance of juiciness and flavor.
- 8–10 strips beef bacon, cut in half (use turkey or chicken bacon if preferred) — we’re using beef bacon to replace pork bacon while keeping that smoky bacon taste.
- 8 oz (225 g) cheddar cheese, cut into 12 (or 6) ¾-inch cubes — use a melty cheddar or Monterey Jack.
- 12–18 small dill pickles (cornichons or baby dill pickles), halved if large — adds acidity and crunch.
- 12–18 small cherry tomatoes (optional, for color and freshness).
- 12–18 wooden or metal skewers.
For the Beef Seasoning
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika — adds depth and supports bacon’s smokiness.
- 1 tbsp Worcestershire sauce (optional; omit for strict Paleo or if avoiding soy — use coconut aminos instead)
For Serving (Optional)
- Sugar-free ketchup or low-carb burger sauce
- Mustard (Dijon or yellow)
- Extra pickles and sliced red onion
- Fresh parsley or chives, chopped for garnish
Why each ingredient matters
- Ground beef (80/20) provides the juicy, fatty mouthfeel that’s essential for a burger — too lean and the kebabs can dry out.
- Beef bacon preserves the smoky, savory bacon flavor while honoring your instruction to avoid pork bacon.
- Cheese cubes melt slightly from residual heat and give that classic cheeseburger pull.
- Pickles cut through the fat with acidity and crunch — don’t skip them.
- Smoked paprika & Worcestershire deepen the flavor so each bite tastes like a true cheeseburger.
Substitutions & Tips
- Beef alternatives: Ground turkey or ground lamb can be used (adjust fat ratio — add olive oil or a little grated cheese to help moisture).
- Bacon alternatives: Use turkey bacon or chicken bacon for lower fat, but pre-cook until crisp.
- Cheese swap: Use pepper jack for a spicy twist or Swiss for a milder profile.
- Pickle swap: Quick-pickled red onions are a great alternative for a tangy bite.
- No Worcestershire? Use 1 tsp coconut aminos + 1/2 tsp vinegar for a similar umami lift.
How to Make Keto Bacon Cheeseburger Kebabs
Step 1: Preheat & Prep
Preheat your grill to medium-high heat (about 400°F / 200°C). If using an oven, preheat to 425°F (220°C) and position a wire rack on a rimmed baking sheet. Soak wooden skewers for 30 minutes if using them on the grill.
Step 2: Partially Cook Bacon
Lay bacon strips in a single layer on a baking sheet and bake at 400°F (200°C) for 8–10 minutes, just until fat starts to render and bacon is beginning to brown but not fully crisp. You want it pliable so it can wrap and not shatter when skewered. If you prefer an extra-crispy exterior, cook a bit longer but stop before it becomes brittle. Drain on paper towels.
Step 3: Make Beef Meatballs
In a bowl, combine the ground beef with salt, pepper, garlic powder, onion powder, smoked paprika, and Worcestershire (if using). Mix gently — overworking will make the meat dense. Form into 12–18 small meatballs (about 1.25–1.5 inches diameter for appetizer kebabs, larger for meal-sized). Press each meatball lightly to create a bit of a patty shape; they’ll cook faster and sear more evenly.
Step 4: Par-Cook the Meatballs (Optional but Helpful)
For even cooking and to avoid undercooked centers when skewering with bacon, sear meatballs in a lightly oiled skillet over medium-high heat 1–2 minutes per side until browned. You’re not cooking through — just developing a crust.
Step 5: Assemble the Kebabs
Take a half-slice of pre-cooked bacon and wrap it around a meatball once or twice, tucking the end underneath to hold. Thread the bacon-wrapped meatball onto a skewer, followed by a cheese cube, a pickle, and a cherry tomato (if using). Repeat until each skewer has 3–4 components but isn’t overloaded — leave a little space so heat circulates.
Frequently Asked Questions
1. Can I use ground turkey instead of beef?
Yes — use 85/15 turkey for juicy results. Add 1 tbsp olive oil if using lean turkey.
2. Can I make these dairy-free?
Skip the cheese and add extra veggies like mushrooms or peppers.
3. How do I keep the bacon from burning on the grill?
Pre-cook until flexible and grill on medium heat, not high.
4. Can I make these in advance?
Yes! Assemble kebabs up to 1 day ahead. Grill right before serving.
5. What dip goes best with these?
Sugar-free ketchup, mustard, spicy mayo, or a keto burger sauce.
6. Can I skip the pickles?
You can, but pickles balance the richness. Replace with cherry tomatoes or onions.
7. Can I make mini appetizer versions?
Absolutely — use smaller meatballs and short cocktail skewers.
Nutritional Breakdown (Per Serving)
(Approximate — for 1 kebab with 2 meatballs, bacon, cheese, pickle)
- Calories: ~245
- Protein: ~18 g
- Fat: ~19 g
- Total Carbs: ~2.5 g
- Fiber: ~0.5 g
- Net Carbs: ~2 g
Macros may vary depending on bacon type, cheese used, and size of skewers.
Recipe Snapshot
- Prep Time: 20 minutes
- Cook Time: 10–14 minutes
- Total Time: ~30 minutes
- Course: Main Course / Appetizer
- Cuisine: Keto • Low Carb • American
- Servings: ~12 appetizer kebabs or 6 meal-sized kebabs
- Calories: ~245 per kebab
Keto Bacon Cheeseburger Kebabs Recipe
Ingredients
Kebabs
- 1 lb 450 g ground beef, 80/20
- 8 –10 strips beef or turkey bacon cut in half
- 8 oz 225 g cheddar cheese, cut into ¾-inch cubes
- 12 –18 small dill pickles baby dills or cornichons
- 12 –18 cherry tomatoes optional
Seasoning
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tbsp Worcestershire sauce optional; replace with coconut aminos if preferred
Instructions
- Preheat your grill to medium-high heat (about 400°F), or if you’re cooking indoors, preheat your oven to 425°F (220°C). If using the oven, place a wire rack over a baking sheet so the kebabs can cook evenly and the bacon can crisp without sitting in grease.
- Lay the bacon strips on a baking sheet and par-cook them for 8–10 minutes, just until they start to release fat and turn slightly golden but are still flexible. This step helps the bacon crisp later without burning. Once done, transfer the bacon to paper towels to drain and cool enough to handle.
- In a mixing bowl, combine the ground beef with the salt, pepper, garlic powder, onion powder, and smoked paprika. Mix gently with your hands or a spoon — just enough to distribute the seasoning without compressing the meat too much, which would make the meatballs dense. Shape the mixture into 12–18 small meatballs, depending on whether you want appetizer-size or full-size kebabs.
- (Optional step) Heat a skillet over medium-high heat and sear the meatballs for 1–2 minutes on each side. You’re not cooking them through — just giving them a nice browned crust so they hold together better on the skewers and have deeper flavor once grilled or baked.
- Take a piece of par-cooked bacon and wrap it around each meatball. Once wrapped, slide the meatball onto a skewer, then add a cheese cube, followed by a pickle slice or cherry tomato. Leave a little space between each item so the heat can circulate. Continue threading ingredients until each skewer has a good balance of meat, cheese, and veggies.
- Place the kebabs on the grill and cook for 8–10 minutes, turning occasionally so all sides sear evenly. The bacon should crisp up nicely, and the meatballs should reach your preferred level of doneness. Keep an eye out for flare-ups caused by bacon drippings — move kebabs to a cooler zone of the grill if needed.
- For the oven method, arrange the skewers on the wire rack and bake for 10–14 minutes, or until the bacon is sizzling and the meatballs are cooked through. You can switch to broil for 1 minute at the end if you want extra crispiness.
- Remove the kebabs from heat and let them rest for 3 minutes so the juices settle. Serve immediately with keto-friendly condiments like mustard, sugar-free ketchup, or your favorite low-carb burger sauce.
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