Garlic-Lemon Chicken Souvlaki Skewers with Herb Oil

These Greek-inspired chicken souvlaki skewers deliver all the bold, garlicky flavor of the classic street food without any of the FODMAP triggers. Instead of raw garlic and onion, we use garlic-infused olive oil to capture that unmistakable aromatic punch — the fructans that cause digestive distress are not oil-soluble, so they stay behind while the flavor comes through loud and clear. Juicy chicken thighs marinate briefly in lemon juice, oregano, and garlic oil before hitting a hot grill or grill pan for a quick char. Once cooked, the skewers are drizzled with a vibrant herb oil made from parsley, mint, and more garlic-infused oil, then piled onto a bed of crisp shredded lettuce and cucumber for a light, refreshing base. This dinner comes together in well under 30 minutes, making it perfect for a busy weeknight, and it's naturally gluten-free and dairy-free, fitting neatly within the elimination phase of the Low-FODMAP Diet. Serve with a side of rice or low-FODMAP potatoes to round out the meal.</long_description> <parameter name="meta_description">Low-FODMAP chicken souvlaki skewers with garlic-infused herb oil, grilled fast and served over crisp greens. Ready in under 30 minutes.

Ingredients

• 700 gBoneless skinless chicken thighs, cut into 1.5-inch cubes
• 60 mlGarlic-infused olive oil, divided; garlic solids strained out
• 45 mllemon juice, freshly squeezed
• 2 tspdried oregano
• 1 tspsalt
• 0.5 tspblack pepper
• 15 gfresh parsley, leaves, roughly chopped
• 10 gfresh mint, leaves, roughly chopped
• 1 tsplemon zest
• 200 gromaine lettuce, shredded
• 1 mediumcucumber, halved and thinly sliced
• 150 gcherry tomatoes, halved
• 4 wedgeslemon wedges, for serving

Method

No instructions listed.