Oregano Chicken Skewers with Charred Scallion-Vinaigrette Salad

Bring Greek grill night to your table without the digestive drama. Juicy chicken thighs soak up a bright marinade of lemon, dried oregano, and garlic-infused olive oil, then get threaded onto skewers and grilled until lightly charred and smoky. The same fire is used to char scallion greens, which get finely chopped and whisked into a tangy red wine vinaigrette that dresses a crisp, cooling salad of romaine and cucumber. Every ingredient here is chosen with the Low-FODMAP Diet in mind: garlic flavor comes from infused oil rather than whole cloves or garlic powder, and only the green tops of scallions are used, since the white bulb portion is high in fructans. The result is a dinner that feels like a taverna favorite—smoky, herby, citrusy—while staying gentle on sensitive digestive systems. This recipe comes together in under 40 minutes, making it perfect for a weeknight dinner that doesn't skimp on flavor or feel restrictive. Serve it alongside rice or a simple potato salad for a complete, gut-friendly Mediterranean-inspired meal.</long_description> <parameter name="meta_description">Low-FODMAP Greek chicken skewers with charred scallion vinaigrette salad—quick, smoky, and gut-friendly dinner ready in under 40 minutes.

Ingredients

• 1.5 lbBoneless skinless chicken thighs, cut into 1.5-inch pieces
• 5 tbspGarlic-infused olive oil, divided
• 3 tbsplemon juice, freshly squeezed
• 2 tspdried oregano
• 1 tspsalt, divided, plus more to taste
• 0.5 tspblack pepper, freshly ground, divided
• 6 stalksscallions, green tops only, FODMAP-friendly portion
• 2 tbspred wine vinegar
• 1 tspDijon mustard
• 1 headromaine lettuce, chopped
• 1 largecucumber, diced
• 1 cupcherry tomatoes, halved
• 0.5 cupfeta cheese, crumbled, optional, use lactose-free if sensitive
• 8Wooden or metal skewers, soak wooden skewers in water 20 minutes before grilling

Method

No instructions listed.