Chicken and Shrimp Surf-and-Turf Skewers with Chili-Lemon Oil

These surf-and-turf skewers deliver big, bold flavor without any of the high-FODMAP troublemakers. Chicken thighs are marinated in garlic-infused olive oil, smoked paprika, and lemon juice (garlic-infused oil carries all the flavor with none of the fermentable fructans found in actual garlic cloves), then threaded onto skewers alongside juicy shrimp. A quick turn on a hot grill or grill pan gives everything a nice char while keeping the shrimp tender and the chicken juicy. The finishing touch is a vibrant chili-lemon oil, made by warming olive oil with red pepper flakes, lemon zest, and fresh lemon juice until fragrant. Drizzled generously over the hot skewers right before serving, it adds brightness and a pleasant kick of heat that ties the two proteins together. This dinner is naturally gluten-free, lactose-free, and built entirely from low-FODMAP staples, making it a safe and satisfying option for anyone managing IBS symptoms while still craving something that feels indulgent and restaurant-worthy. Serve alongside a simple rice pilaf or a bed of sautéed spinach and bell peppers for a complete, gut-friendly meal.</long_description> <parameter name="meta_description">Low-FODMAP chicken & shrimp skewers with garlic-infused oil, paprika, and a fiery chili-lemon drizzle — a bold, IBS-friendly dinner ready in 35 minutes.

Ingredients

• 1.5 lbBoneless skinless chicken thighs, cut into 1.5-inch cubes
• 1 lblarge shrimp, peeled and deveined, tails removed
• 5 tbspGarlic-infused olive oil, divided; low-FODMAP substitute for fresh garlic
• 2 tspsmoked paprika
• 3 tbsplemon juice, freshly squeezed, divided
• 1 tbsplemon zest, from about 1 lemon
• 1.5 tspsalt, divided
• 0.5 tspblack pepper
• 1 tspred pepper flakes, adjust to taste
• 2 tbspfresh parsley, chopped, for garnish
• 1 largebell pepper, cut into 1.5-inch squares, for threading

Method

No instructions listed.