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Greek Chicken Kabobs

I have had it on my bucket list to go to Greece ever since the Kardashians went years ago. Please don’t judge me but the islands looked absolutely breathtaking. My husband and I decided for our honeymoon we wanted to explore the beauty of the country and we did just that in Santorini. I was delighted to find so many healthy and delicious foods to eat. I thought I knew what tomatoes and cucumbers tasted like but there is NO comparison to the produce in Greece. There has been so much research on the positive benefits of the Mediterranean diet in recent years. What I love the most about this healthy fat and a plant-based diet is how do-able it really is to incorporate in your everyday life. Finding Mediterranean FODMAP chicken recipes is not easy, so obviously I created one myself!

Fodmap Safe Foods on the Mediterranean Diet:

-Tomatoes, Spinach, and Eggplant

-Olive Oil

-Nuts & Seeds (Almonds- safe portion-10 nuts)

-Legumes and Beans (lentils-safe portion-1/2 cup & Chickpeas-safe portion-1/4 cup-1/2 cup)

-Fresh Herbs

-Wild Caught Seafood

Lucky for me the Mediterranean cuisine has always been one of my favorites but it’s hard to eat out because of the heavy use of garlic and onion. Most chicken kabobs at restaurants have been pre-marinated so I made this Fodmap safe version which is garlic and onion free. The best part is it’s a super easy recipe to make and takes little time to cook plus the presentation is so pretty.

fodmap chicken recipes ingredients on the kitchen counter.

Greek Chicken Kabobs ingredients

Water soaked wooden skewers.

fodmap chicken kabobs baked on baking sheet.

Baked chicken kabobs

Looking for more FODMAP chicken recipes? Check out Coconut Crusted Chicken with Peanut Dipping Sauce

Greek Chicken Kabobs

★★★★★ 5 from 1 review

Author: Fitfabfodmap
Prep Time: 60 minutes
Cook Time: 15 minutes
Total Time: 1 hour 15 minutes
Yield: 2 servings 1x

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Description

An easy to make chicken kabob recipe that can be served alongside rice and vegetables.

Ingredients

Scale

2 Boneless Skinless Chicken Breasts; cut into 1/2 inch cubes
1 Tablespoon Extra Virgin Olive Oil
1 Tablespoon White Wine Vinegar
1/2 Lemon Juice & Zest
1 Tablespoon Dried Oregano
8 Cherry Tomatoes (4 for each skewer)
Sea Salt & Pepper
Wooden Skewers

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Instructions

Soak wooden skewers in water for at least 30 minutes to prevent burning.
In a medium size bowl, marinade the chicken in olive oil, wine vinegar, oregano, & lemon juice for at least 30 minutes.
Preheat oven to 400 degrees.
Skewer chicken & grape tomatoes and place on a lined and sprayed baking sheet. Season generously with salt and pepper on both sides.
Bake for 15 minutes or until cooked through. Broil for 2 minutes on both sides to add more color (be careful not to burn).
Garnish with lemon zest if desired.