Low FODMAP Turmeric & Ginger Chicken Kabab
Total time1 hr 35 min
Prep time20 min
Cook time15 min
4.7(4)
About FigFig 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
- 2 lbs boneless, skinless chicken thighs, cut into 1 ½-inch pieces
For the marinade
- 3 tbsp extra virgin olive oil
- ¾ cup plain whole-milk yogurt
- 1 tbsp fresh ginger, finely grated
- 4 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 ground turmeric
- 1 ½ tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- ½ tsp cayenne pepper
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp fresh lemon juice
For grilling
- 1 tbsp extra virgin olive oil, for grilling
For serving
- ¼ cup fresh cilantro, roughly chopped (optional)
- 1 lemon, cut into wedges (optional)
Instructions
- 1
In a large mixing bowl, whisk together the olive oil, yogurt, grated ginger, minced garlic, turmeric, cumin, coriander, smoked paprika, cayenne, salt, black pepper, and lemon juice until smooth and evenly combined.
- 2
Add the chicken pieces to the marinade and toss until every piece is thoroughly coated. Cover and refrigerate for at least 1 hour, or 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!