3 tbsp golden syrup or maple syrup

3 tbsp gluten free soy sauce

5 tbsp vegetable oil

1 tso red chili paste

4 x 150g/5½oz chicken breast fillets, cut into 2.5cm/1in cubes

1 tbsp garlic infused oil

2 red peppers, seeds removed and cut into chunks

1 zucchini, cut into chunks

10 tomatoes

1 eggplant, cut into chunks

For the quinoa

375g/13oz quinoa

600ml/20fl oz boiling water

½ lemon, juice only

salt and freshly ground black pepper

To serve

1 lemon, cut into wedges


Put the garlic infused oil, golden syrup, gluten free soy sauce, 2 tablespoons of the vegetable oil and the chili paste in a large bowl and whisk together.

Add the chicken, peppers, zucchini, tomatoes and eggplant, and toss well. Cover and marinate in the fridge for 2 hours.

When ready to cook, preheat the oven to 190C/170C Fan/Gas 5. Line two baking trays with foil.

Thread the chicken and vegetables onto 10 skewers, alternating the ingredients as you go, then lay them on the prepared baking trays.

Roast for 30 minutes, turning the kebabs halfway through, or until the chicken is cooked through.

Make the quinoa by following the packet instructions. Fluff up with a fork and season with salt, pepper and lemon juice.

Serve the kebabs with lemon wedges and the quinoa.

Recipe adapted from: Good Food

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Low FODMAP Recipe and Gluten Free Recipe - Sticky chicken and vegetable kebabs with quinoa