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

1. Cut chicken thighs into 1.5-inch cubes on a cutting board and place in a mixing bowl.
2. Add 3 tablespoons of the garlic-infused olive oil, lemon juice, oregano, salt, and pepper to the bowl with the chicken. Toss well to coat evenly.
3. Let the chicken marinate at room temperature for 10 minutes while you prepare the herb oil and salad. 10:00
4. In a small bowl, whisk together the remaining garlic-infused oil, chopped parsley, mint, and lemon zest to make the herb oil. Set aside.
5. Thread the marinated chicken cubes onto skewers, dividing evenly.
6. Preheat a grill or grill pan over medium-high heat. Grill the skewers, turning occasionally, until chicken is charred in spots and cooked through. 10:00
7. While the chicken grills, toss shredded lettuce, cucumber, and cherry tomatoes together on a serving platter to form a bed of salad greens.
8. Arrange the grilled skewers over the salad greens, drizzle generously with the herb oil, and serve with lemon wedges.

Featured in Low FODMAP dinners: grilled proteins that satisfy