6 boneless, skinless chicken thighs (about 500g/1lb 2oz)

2 tbsp olive oil

1 tbsp tomato puree

1 tsp sugar

1 tsp ground cumin

1 tsp sweet smoked paprika (pimenton)

1 tsp mild chili powder

1 tbsp garlic infused oil

1 tsp red wine vinegar


You need 15 skewers: if wooden, soak in water for 10 mins.

Cut chicken into 3cm pieces and place in a bowl.

Add 1 tbsp olive oil, the spices, sugar, tomato puree, garlic infused oil and vinegar, toss well and season.

You can do this up to a day before and refrigerate.

Thread 2-3 pieces on each skewer. Pour remaining oil in a frying pan or rub onto a griddle pan.

Get the pan hot and sear the chicken for 3-4 mins on each side – you may have to do this in batches, keeping the cooked skewers warm in a low oven.

Recipe adapted from: Good Food

*We recommend the help  of a registered dietician
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Low FODMAP and Gluten Free Recipe - Smoky chicken skewers