Low FODMAP Chicken Tikka Kebabs
These smoky, spiced kebabs deliver everything you love about tikka — charred edges, deeply aromatic marinade, juicy chicken — without any of the gut-unfriendly ingredients that usually make this style of cooking off-limits. The garlic flavor comes entirely from garlic-infused oil, which carries all the savory depth you'd expect while keeping the fructans out of the picture. Lactose-free yogurt stands in seamlessly for regular yogurt in the marinade, tenderizing the chicken thighs and helping that gorgeous spice blend — cumin, coriander, smoked paprika, turmeric, and ginger — cling to every piece. Red bell pepper threads onto the skewers alongside the chicken, adding sweetness and a little char that makes the whole platter look as good as it tastes. A quick rest before serving keeps the chicken thighs impossibly juicy, and a squeeze of lemon at the table brightens everything up. Whether you go for the grill or the broiler, you're getting beautifully blistered skewers that serve four and feel genuinely celebratory — proof that a sensitive stomach doesn't have to mean boring food.
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Learn more →Ingredients
4 servings
For the marinade
- 2 tbsp garlic-infused oil
- ¾ cup plain lactose-free yogurt
- 1 tbsp fresh lemon juice
- 1 ½ tsp ground cumin
- 1 ½ tsp ground coriander
- 1 tsp smoked paprika
- 1 tsp ground turmeric
- ½ tsp ground ginger
- ½ tsp cayenne pepper
- 1 tsp salt
For the kebabs
- 2 lb boneless, skinless chicken thighs, cut into 1 ½-inch pieces
- 1 large red bell pepper, cut into 1 ½-inch pieces
Ingredient noteA serving of up to about 1/3 of a red bell pepper is low in FODMAPs. This recipe contains about 1/4 of a red bell pepper per serving, which stays within that amount, so it is likely fine for many people. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
- 1 tbsp neutral oil (such as canola or sunflower oil), for brushing
For serving
- 3 scallions, green tops only, thinly sliced (optional)
Can be omittedscallions
- lemon wedges, for serving (optional)
Instructions
- 1
If using wooden skewers, submerge them in water for at least 30 minutes so they don't scorch under the broiler or on the grill.
- 2
In a large mixing bowl, whisk together the garlic-infused oil, yogurt, lemon juice, cumin, coriander, smoked paprika, turmeric, ground ginger, cayenne, and salt until smooth and evenly combined.
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