1 large rosemary sprig

55g/2oz lamb, cut into cubes

1 zucchini, cut into cubes (optional)

2-3 tbsp olive oil, plus extra for drizzling

200ml/7fl oz low FODMAP chicken stock

100g/3½oz quinoa

1 sprig fresh parsley, chopped

salt and freshly ground black pepper


Remove the rosemary leaves from their stem, leaving one inch at the top. Chop the rosemary leaves and mix through the lamb.

Add the zucchini and olive oil. Cover the mixture and leave to marinate in the fridge for at least 30 minutes.

Place the stock into a pan and bring to the boil. Pour the stock over the quinoa. Cover with cling film and leave for five minutes. Mix thoroughly and season with salt and freshly ground black pepper.

Skewer the lamb onto the rosemary stalk, alternating with cubes of zucchini (optional). Place the lamb onto a medium hot griddle pan. Griddle the lamb, turning occasionally until it is browned on all sides and cooked through.

To serve, place the quinoa mix onto a serving plate. Place the kebab skewer over the quinoa. To finish, drizzle with olive oil.

Recipe adapted from: Good Food

Recipes IBS Sano - Low FODMAP Recipes - Logo Background Gluten Free and Low FODMAP Recipe - Lamb kebabs with quinoa
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