Eosinophilic Esophagitis Friendly Ginger-Turmeric Chicken Skewers with Cucumber

Total time1 hr 5 min

Prep time20 min

Cook time15 min

Eosinophilic Esophagitis Friendly Ginger-Turmeric Chicken Skewers with Cucumber

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 chicken

1.5 lb boneless, skinless chicken thighs, cut into 1.5-inch pieces
2 tbsp fresh ginger, peeled and finely grated
1 tsp ground turmeric
2 tbsp coconut aminos
Dynamic Health Coconut Aminos Seasoning Sauce Simple Truth Organic Coconut Aminos All-Purpose Seasoning Sauce, 10 fl oz BetterBody Foods Organic Coconut Aminos Soy Sauce Replacement, 16.9 fl oz (500 ml)Organic Coconut Aminos - 10 fl oz - Good & Gather™Thrive Market Organic Coconut Amino Sauce, 10 fl oz
See all
1 tbsp apple cider vinegar
2 tbsp olive oil
½ tsp salt

For serving

1 english cucumber, sliced into ¼-inch rounds
2 tbsp fresh cilantro, roughly chopped (optional)

Instructions

1
If using wooden skewers, submerge them in water for at least 30 minutes so they don't char on the grill.
2
In a large mixing bowl, whisk together the grated ginger, ground turmeric, coconut aminos, apple cider vinegar, olive oil, and salt until combined.

Want the full recipe?

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