Name: Low Fodmap Portuguese Style Chicken Skewers
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1.2 kg – 2 2/3 lbs. 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 parsley (fresh); 1 cup coriander (fresh); ½ cup oregano (fresh); ¼ cup extra virgin olive oil; Juice of 1 lemon; Salt to taste

I love grilled meat of any kind. These Low Fodmap Portuguese Style Chicken Skewers have quickly become a family favourite, as they are really tasty and very easy (and quick) to make. Besides, my kids love chicken too, so this is a winner for everyone.

The original recipe was not low Fodmap (see notes to make this non-low Fodmap), but it was easily adaptable: I just removed the garlic and substituted it with garlic infused olive oil. That’s it.

The chicken marinade is a sort of peri peri style, tangy thanks to the vinegar and slightly smokey thanks to the paprika. I love it.

The Herb Sauce is an amazing touch… do not skip it. The chicken skewers are good, but the tangy Herb Sauce just takes the dish to a whole new level, trust me.

This recipe works great for barbecues and pool parties, but I also make it as a midweek dinner quite often. I marinate the chicken the previous day and then, all that’s left to do is grill the skewers on a hot griddle and blend the herbs for the sauce. Easy peasy!

Enjoy and don’t forget to check out my video recipe and to leave a comment to let me know how you like it!

Low Fodmap Portuguese Style Chicken Skewers

Low Fodmap Portuguese Style Chicken Skewers – succulent chicken marinated in a delicious tangy mixture, grilled and served with a refreshing herb sauce.

Course Main

Cuisine Portuguese

Keyword chicken, Grilling, low FODMAP, Portuguese

Prep Time 15 minutes

Cook Time 10 minutes

Restine Time 5 minutes

Total Time 25 minutes

Servings 8

Author Recipe adapted from Fresh Magazine, Woolworths Australia, December 2018

Ingredients

1.2 kg – 2 2/3 lbs. chicken thigh fillets boneless and skinless

Marinade

1 tsp salt
2 tbsp garlic infused olive oil
Zest of 1 lemon grated
2 tbsp red wine vinegar
1 tbsp paprika

Herb Sauce

1 cup parsley fresh
1 cup coriander fresh
½ cup oregano fresh
¼ cup extra virgin olive oil
Juice of 1 lemon
Salt to taste

Instructions

Marinade & Chicken

Cut the chicken thigh fillets into 3 cm (1.25 inch) pieces. Keep aside.
In a big bowl, mix together all the ingredients for the marinade.
Add the chicken pieces and mix well.
Refrigerate overnight (or at least 4 hours).
Make the skewers and place them on an oven tray lined with baking paper.
Grill on a hot griddle for 10 minutes (or until cooked through) turning them around so they cook evenly.
Remove from the fire and keep them, covered, for 5 minutes to rest.

Herb Sauce

In the meantime, blend all the Herb Sauce ingredients until smooth.
Serve with the warm grilled chicken skewers.

Recipe Notes

If you are not on a low FODMAP diet, you can use regular extra virgin olive oil for the marinade and add 4 garlic cloves, crushed.

For the Herb Sauce, you can use mint instead of fresh oregano if you cannot find any. I would not recommend dried oregano for this recipe as it is too strong in taste.