Tuna Souvlaki Skewers with Cucumber-Dill Sauce

Inspired by classic Greek souvlaki, this low-FODMAP take swaps out onion and garlic for bright lemon zest, fresh oregano, and a touch of garlic-infused olive oil, so you get all the Mediterranean punch without the digestive trouble. Fresh tuna steak is cubed, marinated briefly, then threaded onto skewers and grilled hot and fast so the outside chars while the inside stays tender and just barely pink. The accompanying cucumber-dill sauce is a dairy-free, low-FODMAP stand-in for traditional tzatziki, built on lactose-free yogurt instead of regular Greek yogurt and skipping the garlic clove in favor of garlic-infused oil for flavor without the fructans. Grated cucumber is salted and drained to keep the sauce thick and cooling, making it the perfect foil for the warm, charred fish. This dinner comes together in under 30 minutes, making it ideal for a quick weeknight meal that still feels like a trip to a Greek taverna. Serve it over rice, with a simple salad, or tucked into gluten-free pita for a complete low-FODMAP-friendly plate.

Ingredients

• 700 gFresh tuna steak, cut into 1.5-inch cubes
• 4 tbspGarlic-infused olive oil, divided; for marinade and sauce
• 3 tbsplemon juice, freshly squeezed
• 1 tsplemon zest
• 2 tspdried oregano
• 1 tspFine sea salt, divided
• 0.5 tspblack pepper
• 1 largered bell pepper, cut into 1.5-inch squares
• 1 mediumzucchini, sliced into thick rounds
• 1 mediumEnglish cucumber, grated
• 1 cupLactose-free plain yogurt
• 3 tbspfresh dill, finely chopped
• 8Wooden or metal skewers, if wooden, soak in water 20 minutes

Method

No instructions listed.