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!

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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

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

Herb Sauce

1. In the meantime, blend all the Herb Sauce ingredients until smooth.
   
2. 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.

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