Nickel Allergy Friendly Chicken Souvlaki

Total time1 hr 35 min

Prep time20 min

Cook time15 min

Nickel Allergy Friendly Chicken Souvlaki

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Ingredients

4 servings

For the marinade and chicken

2 lb boneless, skinless chicken thighs, cut into 1 ½-inch pieces
3 tbsp garlic-infused oil
FODY Low FODMAP Garlic-Infused Olive Oil (250ml)La Tourangelle Infused Garlic Oil Garlic Gold USDA Certified Organic Extra Virgin Olive Oil Infused with Garlic Low FODMAP Tantillo Roasted Garlic Infused Avocado Oil Bari Olive Oil Flavor Infused Garlic - 8.45 Fl. Oz.
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3 tbsp fresh lemon juice (from about 1 ½ lemons)
1 tsp lemon zest
2 tsp dried oregano
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
1 tsp dried thyme
½ tsp smoked paprika
½ tsp salt
¼ tsp black pepper

For the tzatziki

1 cup lactose-free plain yogurt
½ medium cucumber, grated and squeezed dry
1 tbsp garlic-infused oil
1 tbsp fresh lemon juice
2 tbsp fresh dill, finely chopped
¼ tsp salt

For serving

4 gluten free pita breads
½ cup scallion green tops, thinly sliced
1 medium tomato, diced
lemon wedges, for serving (optional)

Instructions

1
In a large bowl, whisk together 3 tbsp garlic-infused oil, 3 tbsp lemon juice, lemon zest, dried oregano, dried thyme, smoked paprika, 1/2 tsp salt, and black pepper until combined.
2
Add the chicken pieces to the marinade and toss until every piece is well coated. Cover and refrigerate for at least 1 hour and up to 4 hours.

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