Fructose Free Classic Chicken Kebabs
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Learn more →Ingredients
4 servings
For the marinade and chicken
- 2 lbs boneless, skinless chicken thighs, cut into 1 ½-inch pieces
- 3 tbsp olive oil
- 3 tbsp plain whole-milk yogurt
- 3 cloves garlic, minced
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp ground coriander
- ½ tsp dried oregano
- ½ tsp kosher salt
- ¼ tsp black pepper
- ¼ tsp cayenne pepper (optional)
For the skewers
- 1 medium red onion, cut into 1 ½-inch chunks
- 1 medium red bell pepper, cut into 1 ½-inch pieces
Ingredient noteA serving of up to about half a cup of red bell pepper is low in fructose. This recipe contains only about 1/4 of a red bell pepper per serving, making it likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
- 1 medium zucchini, cut into ½-inch rounds
For serving
- lemon wedges, for serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
In a large mixing bowl, whisk together the olive oil, yogurt, garlic, lemon juice, lemon zest, cumin, smoked paprika, coriander, oregano, salt, black pepper, and cayenne (if using) until combined.
- 2
Add the chicken pieces to the bowl and toss until every piece is evenly coated. Cover and refrigerate for at least 1 hour and up to 8 hours.
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