Oral Allergy Syndrome Friendly Ginger-Turmeric Chicken Skewers with Roasted Potato
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Learn more →Ingredients
4 servings
For the chicken and marinade
- 1.5 lbs 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
- 1 tbsp apple cider vinegar
- 2 tbsp olive oil
- 1 tsp salt
For the potatoes
- 1 lb baby potatoes, halved
Ingredient noteCooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked potato in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid potato, tap it and change its rating to Red.
- 1 tbsp olive oil
- ½ tsp salt
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)Can be omitted
fresh cilantro
Instructions
- 1
If using wooden skewers, submerge them in water for at least 30 minutes so they don't scorch under the broiler or on the grill.
- 2
In a large mixing bowl, whisk together the grated ginger, ground turmeric, coconut aminos, apple cider vinegar, 2 tbsp olive oil, and 1 tsp salt until combined. Add the chicken pieces and toss to coat thoroughly. Cover and marinate at room temperature for 30 minutes, or refrigerate for up to 2 hours. Do not reuse this marinade as a sauce — discard it after threading.
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