Low Histamine Easy Baked Garlic Herb Skewers
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Learn more →Ingredients
8 servings
- 16 wooden or metal skewers (if wooden, soaked in water for 15 minutes)
- 1.5 lb boneless, skinless chicken breasts, cut into 1-inch cubes
Ingredient noteOn a low histamine diet, fresh poultry is naturally low in histamine, but levels climb as it is stored, so this depends on starting with very fresh or properly frozen chicken rather than on anything the recipe itself guarantees. It is likely fine when freshly cooked. If you prefer to always avoid boneless skinless chicken breasts, please tap it and change its rating to Red.
- 1 medium red bell pepper, cut into 1-inch pieces
Ingredient noteSweet bell peppers contain none of the capsaicin that makes hot peppers a problem. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
- 1 medium yellow bell pepper, cut into 1-inch pieces
Ingredient noteSweet bell peppers contain none of the capsaicin that makes hot peppers a problem. If you prefer to always avoid yellow bell pepper, please tap it and change its rating to Red.
- 1 medium zucchini, cut into ½-inch rounds
- 1 medium red onion, cut into 1-inch pieces
For the garlic herb butter
- 4 tbsp unsalted butter
- 3 cloves garlic, minced
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes (optional)
Can be omittedred pepper flakes
For serving
- lemon wedges, for serving (optional)
Can be omittedlemon
Instructions
- 1
If using wooden skewers, submerge them in water for at least 15 minutes. Preheat the oven to 425°F (220°C) and line a rimmed baking sheet with foil or parchment.
- 2
Melt the butter in a small saucepan over medium-low heat. Add the garlic and cook, stirring, until fragrant and just softened, about 1 minute — watch closely so it does not brown. Remove from heat and stir in the parsley, thyme, rosemary, olive oil, salt, black pepper, and red pepper flakes, if using.
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