Seed Oil Free Chicken Tikka Kebabs

Total time2 hr 35 min

Prep time20 min

Cook time15 min

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Ingredients

4 servings

For the marinade

2 tbsp garlic-infused oil
FODY Low FODMAP Garlic-Infused Olive Oil (250ml)Private Selection Infused Olive Oil Garlic 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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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
1 tbsp neutral oil (such as canola oil or sunflower oil), for brushing
Chef's tip
Avocado oil is neutral and handles high heat, making it a good all-purpose swap.

For serving

3 scallions, green tops only, thinly sliced (optional)
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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