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

Low FODMAP Chicken Skewers 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.

Course: Main
Cuisine: Portuguese
Prep Time: 15 minutes
Cook Time: 10 minutes
Resting Time 5 minutes
Total Time: 30 minutes
Servings: 8
Author: Recipe adapted from Fresh Magazine, Woolworths Australia, December 2018

Ingredients

  • 1.2 kg – 2 ⅔ lb 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 fresh parsley
  • 1 cup fresh coriander
  • ½ cup fresh oregano
  • ¼ cup extra virgin olive oil
  • juice of 1 lemon
  • salt – to taste

Instructions

For the Chicken Marinade

  1. Cut the chicken thigh fillets into 3 cm – 1.25 inch pieces. Set aside.
  2. In a large bowl, combine all the marinade ingredients.
  3. Add the chicken and mix well to coat evenly.
  4. Refrigerate overnight or for at least 4 hours.
  5. Thread the chicken onto wooden skewers and place them on a baking tray lined with baking paper.
  6. Grill on a hot griddle for 10 minutes, or until cooked through. Turn the skewers during cooking for even browning.
  7. Remove from the heat, cover, and let rest for 5 minutes.

For the Herb Sauce

  1. Blend all the herb sauce ingredients until smooth.
  2. Serve alongside the warm grilled chicken skewers.

Recipe Notes

  • If you’re not following a low FODMAP diet, swap the garlic-infused oil for regular extra virgin olive oil and add 4 crushed garlic cloves.
  • For the herb sauce, mint works well in place of fresh oregano if you can’t find it. Dried oregano isn’t recommended as it can taste too strong in this recipe.