Ingredients

The following ingredients have 6 Servings
  • 1/2 cup (120 ml) Garlic-Infused Oil,
  • 1/4 cup (60 ml) lemon juice
  • 1 tablespoon Dijon mustard
  • 1/2 cup (16 g) finely chopped fresh flat leaf parsley
  • 1/4 cup (8 g) finely chopped mixed fresh herbs, (such as basil, oregano, rosemary, tarragon and thyme)
  • 1/4 cup (16 g) finely chopped scallions, (green parts only)
  • Kosher salt
  • Freshly ground black pepper
  • 1 1/2 pound (680 g) skinless, boneless chicken breast, (cut into large bite sized cubes)
  • 12 cherry tomatoes
  • 1 green bell pepper, (cored, cut into large bite sized pieces)
  • 1 red bell pepper, (cored, cut into large bite sized pieces)
  • 2 medium zucchini, (ends trimmed, cut crosswise into 1-inch (2.5 cm) discs)
  • Red onion, (not for the FODMAPers! Please read headnote and instructions below, cut into large bite-sized pieces)
  • Vegetable oil

Instruction

  • Whisk the oil, lemon juice and mustard together in a large bowl until combined. Whisk in parsley, herbs and scallions, then taste and season well with salt and pepper. Set aside.
  • Add the vegetables - except NOT the onion - and chicken to the bowl as you prep them and toss well to coat. Cover bowl with plastic wrap and refrigerate for at least an hour or up to overnight. Bring to room temperature before cooking.
  • Thread the vegetables and chicken as shown in the images onto skewers. We like using metal skewers, but you could use sturdy, thick bamboo skewers as well. Create a skewer or two with the addition of the red onion for those who are NOT following the low FODMAP diet.
  • Prepare a medium hot grill, propane or hardwood charcoal, or preheat a grill pan indoors. Brush (your clean) grates with a little vegetable oil.
  • Grill for about 6 to 8 minutes total, turning a few times. Get some nice char marks on there! Remove to platter your kebobs are ready to serve after a 5-minute rest. We enjoy these kebobs at room temperature, as well.