Chicken Souvlaki Skewers with Lemon Potatoes (Low-FODMAP)

Ingredients

• 700 gboneless skinless chicken breast, cubed
• 3 tbsplemon juice
• 2 tbspgarlic-infused olive oil
• 1 tbspdried oregano
• ¾ tspsalt
• ½ tspblack pepper
• 3¼medium potatoes (Yukon Gold or red), wedges
• 1red bell pepper, chunks
• 150 glactose-free plain Greek yogurt
• 100 gEnglish cucumber, grated
• 4 gfresh dill

Method

1. If using wooden skewers, soak them in water for 30 minutes so they do not burn.

2. Cut the chicken into 3 cm (1 1/4 inch) cubes and toss with half the lemon juice, half the garlic-infused oil, the oregano, salt and pepper. Marinate for at least 15 minutes or up to 24 hours in the fridge.

3. Preheat the oven to 220°C (425°F). Toss the potato wedges with the rest of the oil and lemon juice and a pinch of salt and spread on a lined tray.

4. Roast the potatoes for 25 minutes, turning once, until crisp and golden.

   25 min timer

5. Thread the chicken and pepper chunks onto the skewers. Preheat the grill or a grill pan over medium-high heat, about 200 to 230°C (400 to 450°F), and oil the grates.

6. Grill the skewers for 10 to 12 minutes, turning every 3 minutes, until charred in spots and the chicken reaches 74°C (165°F) inside.

   12 min timer

7. Squeeze the grated cucumber dry and mix it with the lactose-free yogurt and chopped dill.

8. Serve the skewers with the lemon potatoes and the cucumber yogurt.

Storing and reheating

Keeps 3 days.