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For the harissa

15g/½oz dried red chilies, soaked in cold water, drained and roughly chopped

50g/2oz fresh red chilies, seeds removed, roughly chopped

2 tsp ground cumin

2 tsp ground caraway seeds

1 tbsp smoked sweet paprika

1 tbsp garlic infused oil

2 tbsp tomato purée

3 tbsp red wine vinegar

4 tbsp olive oil

For the kebabs

800g/1lb 12oz rump steak, cut into large cubes

1 tbsp olive oil

salt and freshly ground black pepper

1 lemon, juice only

For the lemon rice

50g/2oz lactose free butter

2 tbsp olive oil

275g/10oz basmati rice

1 lemon, zest and juice

450ml/16fl oz low FODMAP chicken stock

salt and freshly ground black pepper

3 tbsp coriander leaves, roughly chopped

Recipes Low FODMAP and Gluten Free Recipe - Beef kebabs with harissa and lemon rice
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For the harissa, place all of the harissa ingredients into a food processor and blend to make a smooth paste. Set aside.  For the kebabs, heat a griddle pan until hot.

Place the steak cubes in a bowl and add the olive oil and salt and freshly ground black pepper, to taste. Mix to coat the steak in the seasoning and oil.

Thread the meat onto metal skewers. Place the skewers onto the griddle and cook on each side for 1-2 minutes, or until cooked to your liking.

Baste with a little of the harissa every 30 seconds or so. Once the meat is cooked, squeeze over the lemon juice.

For the lemon rice, heat a lidded sauté pan over a medium heat, add the lactose free butter, olive oil, add the rice, lemon zest and juice to the pan and mix well. Add the chicken stock and bring to a simmer.

Cover, reduce the heat and simmer for 12-15 minutes until the rice is tender and all the liquid has been absorbed. Season with salt and freshly ground black pepper, to taste, then stir in the coriander.

Serve the skewers with the rice alongside and with a dollop of harissa.

Recipe adapted from: Good Food