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

No instructions listed.