Low FODMAP Feta-Olive Cod Kebabs
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Learn more →Ingredients
4 servings
For the kebabs
- 1 ½ lb cod fillets, cut into 1 ½-inch chunks
- 6 oz block feta cheese, cut into 1-inch cubes
- 1 cup pitted kalamata olives
- 1 medium 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 only about 1/4 of a red bell pepper per serving, making it likely Low FODMAP. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
For the marinade
- 3 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tsp dried oregano
- ½ tsp smoked paprika
- 2 cloves garlic, minced
Chef's tipSwap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat. - ¼ tsp black pepper
- ¼ tsp salt
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
If using wooden skewers, submerge them in water and soak for at least 15 minutes so they don't scorch on the grill.
- 2
In a mixing bowl, whisk together the olive oil, lemon juice, lemon zest, dried oregano, smoked paprika, garlic, black pepper, and salt until combined.
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