Cajun Spiced Chicken Skewers with Greek Lemon Oil

These Cajun Spiced Chicken Skewers with Greek Lemon Oil are a low-FODMAP weeknight win, delivering big flavor without any onion, garlic, or high-FODMAP thickeners. Juicy chicken thighs are coated in a smoky-spicy Cajun-inspired rub built from paprika, cumin, and oregano, then threaded onto skewers and chargrilled until charred at the edges and tender inside. The Mediterranean-meets-Cajun flavor profile comes together beautifully once the skewers are finished with a simple lemon-olive oil drizzle, fresh oregano, and a pinch of flaky salt. Instead of relying on garlic and onion powder for depth, this recipe leans on the infused warmth of smoked paprika, black pepper, and dried herbs, plus a generous hit of garlic-infused olive oil, which carries garlic's aroma without the fermentable fructans that trigger digestive symptoms. Served over rice or alongside a simple low-FODMAP salad, this dish is quick enough for a busy dinner yet vibrant enough for weekend entertaining, all while staying gut-friendly for those managing IBS on the elimination or personalization phase of the low-FODMAP diet.

Ingredients

• 700 gBoneless skinless chicken thighs, cut into 3cm cubes
• 3 tbspGarlic-infused olive oil, divided; low-FODMAP garlic flavor without fructans
• 2 tspsmoked paprika
• 1 tspground cumin
• 1 tspdried oregano
• 0.5 tspblack pepper
• 0.25 tspcayenne pepper, adjust to taste
• 1 tspsalt, plus extra flaky salt to finish
• 2 tbspfresh lemon juice
• 1 tsplemon zest
• 2 tbspextra virgin olive oil, for the finishing drizzle
• 2 tbspFresh oregano leaves, chopped, for garnish
• 8 skewersWooden or metal skewers, soak wooden skewers in water 20 minutes if using

Method

1. In a mixing bowl, combine the chicken thigh pieces with 2 tablespoons garlic-infused olive oil, smoked paprika, cumin, dried oregano, black pepper, cayenne, and salt. Toss well to coat every piece evenly.
2. Let the chicken marinate at room temperature for 10 minutes while you preheat the grill pan or outdoor grill to medium-high heat. 10:00
3. Thread the marinated chicken pieces onto the skewers, dividing evenly among all skewers.
4. Grill the skewers, turning occasionally with tongs, until charred on the outside and cooked through, about 10-12 minutes total. 11:00
5. While the skewers cook, whisk together the remaining 1 tablespoon garlic-infused olive oil, extra virgin olive oil, lemon juice, and lemon zest in a small bowl to make the Greek lemon oil.
6. Transfer the grilled skewers to a serving platter, drizzle generously with the Greek lemon oil, and scatter fresh oregano and a pinch of flaky salt over the top before serving.