Low FODMAP Gluten Free Greek Chicken Skewers
Total time1 hr 35 min
Prep time20 min
Cook time15 min
5.0(16)
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Learn more →Ingredients
4 servings
For the chicken
- 2 lbs boneless, skinless chicken thighs, cut into 1 ½-inch pieces
- 3 tbsp olive oil
- 3 tbsp fresh lemon juice (about 1 large lemon)
- 1 tsp lemon zest
- 3 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. - 1 ½ tsp dried oregano
- ½ tsp ground cumin
- ½ tsp kosher salt
- ¼ tsp black pepper
For the tzatziki
- 1 cup plain whole-milk greek yogurt
Chef's tipLactose-free Greek yogurt works 1:1 in dips, marinades, and baking. - ½ english cucumber, grated and squeezed dry
- 1 clove garlic, mincedChef'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.
- 1 tbsp fresh lemon juice
- 1 tbsp olive oil
- 1 tbsp fresh dill, chopped
- ¼ tsp kosher salt
For serving
- lemon wedges, for serving (optional)
- fresh parsley, chopped, for serving (optional)
Instructions
- 1
In a large mixing bowl, whisk together the 3 tbsp olive oil, 3 tbsp lemon juice, lemon zest, minced garlic (for the chicken), dried oregano, ground cumin, kosher salt, and black pepper until combined.
- 2
Add the chicken pieces to the marinade and toss until every piece is well coated. Cover and refrigerate for at least 1 hour and up to 8 hours.
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