Ingredients


12 boneless, skinless chicken thighs

For the marinade

1 tbsp garlic infused oil

zeast and juice 1 lemon

1 tsp ground cinnamon

1 tsp ground allspice

1 tbsp dried oregano (wild if possible)

2 tsp paprika

4 tbsp olive oil

small bunch parsley, finely chopped

To serve

Gluten free pitta bread

Lactose free yogurt

tomato & cucumber salad, see tip, below left

romaine heart lettuce leaves, shredded, or other crunchy lettuce


Method


In a large bowl, combine all the ingredients for the marinade, along with a good few pinches of salt and some pepper. Add the chicken thighs and mix everything together.

Cover and chill overnight. Light a lidded barbecue, then let the flames die down. Once the coals have turned ashen, mound them up on one side.

Thread the chicken thighs onto 2 metal skewers – so that both skewers go through each piece of meat – packing the thighs down so that they are really compact.

Place the chicken kebab on the side without any coals underneath. Pop the lid down and cook for 45-55 mins, turning regularly, or until cooked through – prise the chicken pieces apart in the centre to check this.

Cover the chicken with foil and leave to rest for 20 mins before slicing. (If cooking in the oven, heat to 200C/180C fan/gas 6. Rest a wire rack over a roasting tin and place the chicken on top. Cook for 45-55 mins or until cooked through.)

Slice strips of chicken from the kebab and stuff into gluten free pittas, warmed on the barbecue. Serve with lactose free  yogurt, tomato & cucumber salad, and crunchy lettuce.


Recipe adapted from: Good Food

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Low FODMAP Recipe and Gluten Free Recipe - Greek chicken kebab