Low FODMAP Chicken Skewers

Name: Low FODMAP Chicken Skewers Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1.2 kg – 2 ⅔ lb chicken thigh fillets (– boneless and skinless); 1 tsp salt; 2 tbsp garlic-infused olive oil; zest of 1 lemon (– grated); 2 tbsp red wine vinegar; 1 tbsp paprika; 1 cup fresh parsley; 1 cup fresh coriander; ½ cup fresh oregano; ¼ cup extra virgin olive oil; juice of 1 lemon; salt (– to taste)

Jump to Recipe Print Recipe

Skewers fresh off the grill, these Low FODMAP Chicken Skewers bring marinated chicken cooked until juicy, finished with a vibrant herb sauce spooned over for extra flavour.

Low FODMAP chicken skewers served with green herb sauce on a plate.

I love grilled meat of any kind. These Low FODMAP Chicken Skewers, inspired by Portuguese-style flavours, have quickly become a family favourite because they’re really tasty and very easy to make.

They also come together quite fast. My kids love chicken, so this is a winner for everyone.

Grilled chicken skewers topped with fresh herb sauce.

The original recipe wasn’t low FODMAP, but it was very easy to adapt. I removed the garlic and substituted it with garlic-infused olive oil. That’s all it took.

The chicken marinade has a peri peri style. It’s tangy from the vinegar and slightly smoky from the paprika. I really enjoy this combination.

The herb sauce is an important part of these chicken skewers. You can skip it if you prefer. It really takes the dish to a whole new level. The chicken skewers are already very good on their own, while the tangy herb sauce brings everything together.

Portuguese chicken skewers finished with a spoonful of herb sauce.

This recipe works well for barbecues and pool parties, and I also make it often for a midweek dinner.

I usually marinate the chicken the day before. When it’s time to cook, all that’s left is to grill the skewers on a hot griddle and blend the herbs for the sauce. It’s very simple.

Why We Love Chicken Skewers

Minimal cleanup since everything stays on skewers instead of spreading across pans and surfaces.
Doesn’t rely on heavy sauces and stays lighter to eat while still feeling satisfying.
Flexible enough to pair with rice, salad, or flatbread already in the kitchen without extra shopping.

Key Ingredients for Low FODMAP Chicken Skewers

Garlic-Infused Olive Oil

Garlic-infused oil gives a gentle garlic flavour without using whole garlic. A good quality oil blends smoothly into the marinade and coats the chicken evenly.

Chicken Thigh Fillets

Chicken thighs stay tender and juicy when grilled, with a slightly richer bite. Boneless and skinless pieces cook evenly and absorb the marinade well.

Paprika

Brings warmth and colour, with a light smoky note. Sweet paprika works well, while smoked paprika gives a deeper finish.

Lemon Zest and Juice

Lemon zest adds a fresh citrus lift, while the lemon juice sharpens the herb sauce. It keeps the flavours bright and balanced.

Fresh Parsley, Coriander, and Oregano

These herbs come together in a vibrant green sauce with a fresh, lightly citrusy flavour and a rounded savoury finish.

Find the complete list with measurements in the recipe card below.

How to Make Low FODMAP Chicken Skewers

For the Chicken Marinade

Step 1: Cut the chicken thigh fillets into 3 cm – 1.25 inch pieces. Set aside.

Step 2: In a large bowl, combine all the marinade ingredients.

Paprika and oil combined in a bowl for low FODMAP chicken marinade.

Step 3: Add the chicken and mix well to coat evenly.

Chicken pieces coated evenly in a paprika marinade in a bowl.

Step 4: Refrigerate overnight or for at least 4 hours.

Step 5: Thread the chicken onto wooden skewers and place them on a baking tray lined with baking paper.

Marinated chicken threaded onto wooden skewers resting on a plate before cooking.

Step 6: Grill on a hot griddle for 10 minutes, or until cooked through. Turn the skewers during cooking for even browning.

Chicken skewers cooking on a hot griddle with light browning on the surface.

Step 7: Remove from the heat, cover, and let rest for 5 minutes.

For the Herb Sauce

Step 1: Blend all the herb sauce ingredients until smooth.

Fresh herb sauce blended until smooth in a container.

Step 2: Serve alongside the warm grilled chicken skewers.

Grilled chicken skewers served on a platter with spooned herb sauce on top.

Frequently Asked Questions

Can I use chicken breast instead of thigh?

Yes, you can use boneless skinless chicken breasts, but they cook faster and can dry out more easily since they have less fat. Cut the pieces slightly larger and watch the cooking time closely to keep them tender.

Do I need to soak wooden skewers before using them?

Yes, soak them in water for at least 20 minutes. This helps prevent them from burning on the hot griddle and keeps them from splitting while cooking.

Do I need a grill for this Chicken Skewers recipe?

No, you don’t need an outdoor grill. A stovetop griddle or grill pan works well and gives similar browning. You can also use a regular frying pan, though it won’t give you the same grill marks.

Can I make the herb sauce ahead of time?

Yes, but it’s best used fresh for the brightest flavour. If making ahead, store it in the fridge in a sealed container and stir before serving, as the oil may separate.

Extra Help from the Kitchen

Use Flat Skewers – Choose flat metal skewers instead of round ones to keep the chicken from rotating while turning.

Pat Chicken Dry Before Marinating – Use paper towels to remove excess moisture before adding the marinade so it coats evenly.

Bring Chicken to Room Temperature Before Cooking – Take the chicken out of the fridge 15–20 minutes before grilling to help it cook through at the same rate.

Oil the Griddle Lightly – Brush or wipe a thin layer of oil onto the hot surface before placing the skewers down.

Blend the Sauce in Short Pulses – Pulse the herbs briefly rather than blending continuously to keep some texture in the sauce.

Variations and Twists

Greek-Style Chicken Skewers – Skip the paprika and lean into oregano with a pinch of cumin. Serve with a cucumber yoghurt sauce for a savoury finish with a cool, creamy contrast, similar to Low FODMAP Chicken Gyros flavours.

Low FODMAP Satay Chicken Skewers – Keep the marinade as is, then serve with a simple peanut sauce made from peanut butter, ginger, vinegar, and low FODMAP soy sauce.

Low FODMAP Moroccan Chicken Skewers – Replace the paprika with cumin, turmeric, and a pinch of cinnamon. The spices create a warmer flavour and a slightly deeper crust.

Low FODMAP Lemon Herb Chicken Skewers – Add more lemon and oregano to the marinade and thread vegetables like bell peppers, zucchini, cherry tomatoes, or eggplant between the chicken pieces. This makes the skewers lighter, with softer bites in between.

Low FODMAP Shawarma-Style Chicken Skewers – Inspired by shawarma flavours, replace the paprika with cumin, turmeric, and ground coriander, then pair with a simple white sauce to make Low FODMAP Shawarma Chicken Skewers.

Storage and Shelf Life

Store cooked chicken skewers in an airtight container in the refrigerator for up to 3–4 days. Let them cool slightly, then refrigerate within 2 hours of cooking.

Keep the herb sauce in a separate sealed container and use it within 2–3 days. Stir before serving if it separates.

You can freeze the skewers in an airtight container for up to 2–3 months. Thaw in the refrigerator overnight. Reheat gently on a pan or griddle until warmed through, avoiding high heat to prevent drying out.

Flavourful Chicken Recipes to Try Next