Low FODMAP Italian Herb Chicken Skewers
Juicy chicken thighs, smoky char marks, and a marinade loaded with oregano, basil, rosemary, and thyme — these skewers deliver serious Italian-inspired flavor without a single ingredient that's going to wreck your gut. One of the trickiest parts of cooking this way is getting that deep, savory backbone you'd normally get from garlic and onion, and that's exactly where garlic-infused oil earns its keep. The aromatic compounds infuse the oil beautifully, so every piece of chicken soaks up that familiar flavor while staying completely on plan. Bright lemon juice and zest in the marinade keep things fresh and punchy, and the red bell pepper and zucchini threaded onto each skewer add color, sweetness, and a little char of their own. This recipe serves four, making it an easy weeknight dinner or a low-stress option for a backyard cookout where you don't want to explain your dietary needs to everyone at the table. A quick three-minute rest before serving keeps the chicken tender and lets the juices redistribute, so you're not left with dry, disappointing skewers. Finish with a scatter of fresh parsley and a squeeze of lemon, and you've got a plate that looks and tastes like it came from somewhere much fancier than your own grill.
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Learn more →Ingredients
4 servings
For the chicken
- 1.5 lb boneless, skinless chicken thighs, cut into 1.5-inch pieces
For the marinade
- 3 tbsp garlic-infused oil
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp dried rosemary, crumbled
- ½ tsp dried thyme
- ½ tsp sweet paprika
- ½ tsp salt
- ¼ tsp black pepper
For the skewers
- 1 medium red bell pepper, cut into 1.5-inch pieces
Ingredient noteA serving of up to about 1/3 of a red bell pepper is low in FODMAPs. This recipe contains only about 1/4 of a red bell pepper per serving, making it likely Low FODMAP. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
- 1 medium zucchini, cut into ½-inch rounds
Ingredient noteA serving of up to about 1/3 of a medium zucchini (about 1/2 cup) is low in FODMAPs. This recipe contains only about 1/3 of a zucchini per serving, making it likely Low FODMAP. If you prefer to always avoid zucchini, please tap it and change its rating to Red.
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
- 1 lemon, cut into wedges (optional)
Instructions
- 1
If using wooden skewers, soak them in cold water for at least 30 minutes so they don't scorch on the grill.
- 2
In a large mixing bowl, whisk together the garlic-infused oil, lemon juice, lemon zest, oregano, basil, rosemary, thyme, paprika, salt, and black pepper until combined.
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