1 tbsp garlic infused oil

knob of fresh ginger, roughly chopped, plus extra to serve

1 orange, grated zest and juice

1 tbsp chopped chives

2 tbsp clear golden syrup

1 tbsp gluten free  soy sauce

1 tbsp vegetable oil

4 small skinless boneless chicken breast fillets, cut into cubes

20 small tomatoes

2 large red peppers, seeded and each cut into 10


Grind the garlic oil, ginger, orange zest and chives to a paste in a food processor.

Add the golden syrup, orange juice, soy sauce and oil, then blend again.

Pour the mixture over the cubed chicken and leave to marinate for at least 1 hr, but preferably overnight.

Thread the chicken, tomatoes and peppers onto 20 wooden skewers, then cook on a griddle pan for 7-8 mins each side or until the chicken is thoroughly cooked and golden brown.

Turn the kebabs frequently and baste with the marinade from time to time until evenly cooked.

Arrange on a platter, scatter with chopped chives and eat with your fingers.

Recipe adapted from: Good Food

Gluten Free and Low FODMAP Recipe - Spicy chicken kebabs
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