2 limes, plus wedges to serve

1 tsp dried oregano

1 tsp ground cumin

1 tsp smoked paprika

1 tsp olive oil

1 tbsp garlic infused oil

4 chicken breasts

2 red peppers


Make the marinade. In a large bowl, juice both the limes.

Add the oregano, spices, olive oil and garlic infused oil, and mix together.

Dice the chicken, then stir it through the marinade, and set aside.

Deseed the peppers and make your skewers. Carefully thread alternate pieces of chicken and peppers onto your skewers.

When you've used up all the ingredients, set aside. Can be made several hours ahead and chilled until ready to cook.

Cook the skewers. Heat a barbecue or griddle pan. Cook the skewers for 10-12 mins, turning, until they are cooked all the way through.

Watch over a griddle and turn the skewers with a pair of tongs.

Serve the skewers on heated gluten free wraps.

Recipe adapted from: Good Food

*We recommend the help  of a registered dietician
Share on Facebook Share on Twitter Share on LinkedIn Share on Tumblr Share on Google Bookmarks Share on Reddit Share on Stumble Upon
Recipes Low FODMAP and Gluten Free Recipe - Barbecued chicken fajita skewers
IBS Sano - Low FODMAP Recipes - Logo Background Recipes Recipes