Low Fiber Garlic-Rosemary Chicken Skewers
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Learn more →Ingredients
4 servings
For the marinade and skewers
- 1.5 lb boneless, skinless chicken thighs, cut into 1.5-inch pieces
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 2 tbsp fresh rosemary, finely chopped
- 1 tsp fresh thyme leaves
- 1 tsp lemon zest
Ingredient noteLow residue diets limit citrus peel because it adds fiber and residue. The small amount of lemon zest here contributes very little, so it is likely low residue. If you prefer to always avoid lemon peel, please tap it and change its rating to Red.
- 1 tbsp fresh lemon juice
Ingredient noteLow Residue diets limit fruit juices with pulp, but juice carries only a trace of the fruit's fiber, and just a small amount of lemon juice is used here, so it is likely Low Residue. If you prefer to always avoid lemon juice, please tap it and change its rating to Red.
- ½ tsp ground turmeric
- ¼ tsp ground ginger
Ingredient noteLow residue diets limit seeds and coarse spices. Only a trace of ground ground ginger is likely Low Residue. If you prefer to always avoid ground ginger, please tap it and change its rating to Red.
- 1 tsp fine sea salt
For serving
- 1 tbsp fresh parsley, chopped (optional)Ingredient note
Low residue diets limit leafy greens and raw herbs. The parsley here is used only as a seasoning (about 3/4 teaspoon per serving), so it is likely Low Residue. If you prefer to always avoid fresh parsley, please tap it and change its rating to Red.
- 1 lemon, cut into wedges (optional)
Instructions
- 1
In a large mixing bowl, whisk together the olive oil, garlic, rosemary, thyme, lemon zest, lemon juice, turmeric, ginger, and salt 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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