Oral Allergy Syndrome Friendly Garlic-Rosemary Chicken Skewers

Total time1 hr 35 min

Prep time20 min

Cook time15 min

Oral Allergy Syndrome Friendly Garlic-Rosemary Chicken Skewers

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
See all
4 cloves garlic, minced
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked garlic in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid garlic, tap it and change its rating to Red.
2 tbsp fresh rosemary, finely chopped
1 tsp fresh thyme leaves
1 tsp lemon zest
1 tbsp fresh lemon juice
½ tsp ground turmeric
¼ tsp ground ginger
1 tsp fine sea salt

For serving

1 tbsp fresh parsley, chopped (optional)
Omit this
This ingredient likely doesn’t work for the diet.
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!