Tandoori Chicken Kebabs and Roasted Vegetables

FPResChickenKebabCloseUpIngredients (serves 4):

Juice from 1 fresh lime
90ml lactose-free yoghurt
5ml chili powder
5ml cumin
5ml coriander
2.5ml salt
2.5ml garam masala
1.25ml turmeric
A pinch of pepper
8 skinless, deboned chicken thighs
1 pineapple
1 red pepper
1 tablespoon olive oilFPResRoastVeg

FODMAP friendly roasted vegetables: 2 small beetroots, ½ a butternut, 1 small egg plant, 2 parsnips, 4 small zucchini, a handful of Rosa tomatoes, 2 tablespoons of nuts, 15ml olive oil and 2.5ml Morrocan Rub.

 

Method

  • Mix together the lime juice, yoghurt and spices.
  • Cut chicken thighs, pineapple and red pepper into 2cm cubes.  Alternate chicken, pineapple and pepper on 4 skewers.
  • Coat kebabs with marinade, cover and refrigerate for min. an hour.
  • Preheat oven to 200°C.  Place kebabs on a greased baking sheet.  Drizzle with olive oil and cook, turning half way, for 30–35 minutes.
  • Combine FODMAP friendly roast vegetables in a roasting pan.  Roast at 200°C for 45 minutes.

Additional information