Three years ago there wouldn’t have been much I loved more than tucking into a great big chicken kebab and large portion of cheesy chips after a night out. Or the excitement of picking up eight kebabs with extra red cabbage and halloumi; holding the delicious smelling packed up boxes on my lap on the drive back to a friend’s for a girly night in. For me they’re just the perfect nostalgic comfort food and although I’ve never been a massive fan of takeaways as a whole, kebabs really are one of my shameless downfalls.
Of course, it’s great news to see that more and more kebabs shops are starting to cater for gluten free, however it’s the marinade that ruins it for us FODMAPers! Even if they’re good enough to be able to offer plain chicken, nothing quite compares to those melt in the mouth tender skewers that the hours of soaking in garlicy yoghurt produces.
But fear not – I will not let this ruin our fun and I have the answer! OK, so it’s never going to be the perfect 3am snack (unless you are SUPER prepared and get the marinading sorted the morning of the night out, BUT it does taste just as delicious and is completely gluten free, dairy free and low FODMAP.
Also don’t let the marinading out you off, it’s super easy. It takes ten minutes to prepare the night or morning before, and under fifteen minutes to cook!
Recipe ingredients
– 1 cup dairy free yoghurt (I use Koko)
– 1 tsp paprika
– 1 tsp garlic infused olive oil, and a couple of sprays of garlic fry light
– 1 tsp cumin
– salt and pepper, to taste
– 3 tbsp lemon juice
– pinch of chilli flakes
– selection of vegetables chopped into cubes/ rounds (I use mixed peppers, courgettes and aubergines)
– salad with lactose free feta, and rice to serve (optional)
Recipe directions
1. chop your chicken into nice thick cubes, about 1.5″ inches square.
2. mix the yoghurt, oil and all of your spices into a bowl. add the chicken and stir well, leaving covered in the fridge to marinade for at least 4 hours.
3. once the chicken is ready, heat your oven to 180. thread the chicken and chopped veg onto skewers along with the veg
4. place on a baking dish (ideally one with high sides so the skewers don’t touch the base. If they do, you’ll need to spray with a bit of fry light)
5. cook for 10-12 minutes, or once they’re cooked through. serve with rice, salad or whatever you desire!