These Lemon Herb Grilled Marinated Chicken Vegetable Kebobs are comprised of skinless, boneless chicken breasts, bell pepper, cherry tomatoes and zucchini, all marinated in Garlic-Infused Olive Oil, lemon juice and fresh herbs. They are easy to assemble and cook and everyone seems to love them. Kebobs just look like summer to us!
Parsley is a must, but then you can make up the other portion with whatever herbs you like. I used basil, oregano, rosemary, tarragon and thyme.
Plan Ahead
An hour’s marination for these Grilled Chicken Vegetable Kebobs is helpful, but you can also marinate overnight, so take advantage of this do-ahead tip. I like to marinate everything in a big bowl and then thread onto skewers right before grilling.
Yes, that part can get messy but the results are so worth it.
The key to these kebobs is to have the pieces of all the vegetables and the chicken roughly the same size so that they cook evenly. Use image for helping you with this.
Onion? Why is There Onion?
For our guests! You will notice in the image above that we have included red onion on a couple of skewers.
This is because these Lemon Herb Marinated Grilled Chicken Vegetable Kebobs are a perfect dish that allows you to create some servings for those that can tolerate onions or are not following the diet.
Part of what we do here at FODMAP Everyday® is encourage you to participate in life as fully as you can. This usually means sharing meals with those who are not following the diet.
This recipe allows some flexibility and if there are some onion-lovers in your midst, why not please them?
Frequently Asked Questions
Both Monash University and FODMAP Friendly have lab tested zucchini (also called marrow or courgette). FODMAP Friendly gives it a “Pass” at ½ cup (75 g) portions; max low FODMAP servings are 525 g. Monash initially listed ⅓ cup (65 g) as low FODMAP, showing it to be Moderate for fructans in portions of ½ cup (75 g). Now the listing suggests a low FODMAP serving at 67 g, (about ⅓ medium), becoming Moderate for fructan at 75 g.
For Cherry tomatoes, earlier lab tests by Monash University showed that 75 g of cherry tomatoes were low FODMAP (about 5 or ½ cup); later tests suggest 3 tomatoes or 45 g are low FODMAP. FODMAP Friendly states that 75 g are low FODMAP, with a max serve of 750 g being low FODMAP, later upgraded to a max serve of 1575 g. Yes, these results are all over the map. Tomatoes vary hugely in sugar content, even variety to variety, and neither testing body has told us what varieties they tested. Use any of these accurate lab test results as a place to begin your exploration of your relationship to FODMAPs in tomatoes.
The FODMAP in garlic is fructan, represented by the “O” in FODMAP. The “O” stands for oligosaccharides. FODMAPs are water soluble, so garlic infused in pure oil, with ALL garlic solids removed, yields a garlic-flavored oil with no FODMAP content.
We have the best Garlic-Infused Oil recipe around! Be sure to heed the safety suggestions, as if improperly stored, there are risks. We freeze for long-term storage. Simply pour in ice cube trays!
You can also purchase garlic oils. 
FODMAP Information
All recipes are based upon Monash University & FODMAP Friendly science at time of initial publication.
- Garlic-Infused Oil: Make your own Garlic-Infused Oil or buy a commercial equivalent for the easiest way to add garlic flavor to your food. Fructans in garlic are not oil-soluble, so garlic-infused oil is low FODMAP.
- Green Bell Peppers: Green bell peppers have been lab tested by Monash University and are recommended in low FODMAP amounts of 1 cup or 75 g (up from 52 g in former lab tests), becoming Moderate at 250 g. Also, the FODMAP found switched from sorbitol initially to fructans in present tests. FODMAP Friendly has lab tested green and states that 1 small pepper at 75 g is low FODMAP; max serve is 825 g.
- Red Bell Peppers: Red bell peppers been lab tested by Monash University showed no detectable FODMAPs. Upon re-testing, Monash lab tests showed a low FODMAP serving size of ⅓ cup (43 g). This was then changed to ½ cup (43g). FODMAP Friendly has lab tested red bell peppers and states that 1 small pepper at 75 g is low FODMAP, with a max serving of 825 g, downgraded from 938 g. Obviously these numbers are all over the place. Don’t fret. Simply use any of these numbers as a place to begin your exploration of FODMAPs. Also refer to our article on why these numbers differ.
- Tomatoes, Cherry: Earlier lab tests by Monash showed that 75 g of cherry tomatoes were low FODMAP (about 5 or ½ cup); later tests suggest 3 tomatoes or 45 g are low FODMAP; then even later tests went to a serving size of 45 g, saying that is about 5 tomatoes. FODMAP Friendly states that 75 g are low FODMAP, with a max serve of 750 g being low FODMAP. Yes, these results are all over the map. Tomatoes vary hugely in sugar content, even variety to variety, and neither testing body has told us what varieties they tested. Use any of these accurate lab test results as a place to begin your exploration of your relationship to FODMAPs in tomatoes.
- Zucchini: Both Monash University and FODMAP Friendly have lab tested zucchini (also called marrow or courgette). FODMAP Friendly gives it a “Pass” at ½ cup (75 g) portions; max low FODMAP servings are 525 g. Monash initially listed ⅓ cup (65 g) as low FODMAP, showing it to be Moderate for fructans in portions of ½ cup (75 g). Now the listing suggests a low FODMAP serving at 67 g, (about ⅓ medium), becoming Moderate for fructan at 75 g.
Please always refer to the Monash University & FODMAP Friendly smartphone apps for the most up-to-date lab tested information. Foods will be retested from time to time; in the case of raw ingredients, such as fruits and vegetables, results may vary. All lab tested results are valid and represent a snapshot in time. As always, your tolerance is what counts; please eat accordingly. The ultimate goal of the low FODMAP diet is to eat as broadly as possible, without triggering symptoms, for the healthiest microbiome.
For another grilled chicken dish, try our Spiced Yogurt Grilled Chicken.
And now we also have the most complete grilling and BBQ guide anywhere! Check out our Low FODMAP Diet Grill & BBQ Guide for information on ingredients, equipment, technique and more.
Lemon Herb Marinated Grilled Chicken Vegetable Kebobs
Make our Lemon Herb Marinated Grilled Chicken Vegetable Kebobs when you have a crowd to feed. FODMAPers and alike will love them!
Ingredients:
- 1/2 cup (120 ml) Garlic-Infused Oil, made with olive oil or purchased equivalent
- 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
Preparation:
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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.
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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.
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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.
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Prepare a medium hot grill, propane or hardwood charcoal, or preheat a grill pan indoors. Brush (your clean) grates with a little vegetable oil.
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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.
Dédé’s Quick Recipe Tips Video
Notes:
Tips
- We were so excited when we were making these kebobs and realized that onion could be added to some of the skewers for those not following the diet OR for those who have successfully passed the onion fructan Challenge. We know it is scary to Challenge foods, but just imagine if you find out that you can have a little bit of onion!
FODMAP Information
All recipes are based upon Monash University & FODMAP Friendly science at time of initial publication.
- Garlic-Infused Oil: Make your own Garlic-Infused Oil or buy a commercial equivalent for the easiest way to add garlic flavor to your food. Fructans in garlic are not oil-soluble, so garlic-infused oil is low FODMAP.
- Green Bell Peppers: Green bell peppers have been lab tested by Monash University and are recommended in low FODMAP amounts of 1 cup or 75 g (up from 52 g in former lab tests), becoming Moderate at 250 g. Also, the FODMAP found switched from sorbitol initially to fructans in present tests. FODMAP Friendly has lab tested green and states that 1 small pepper at 75 g is low FODMAP; max serve is 825 g.
- Red Bell Peppers: Red bell peppers been lab tested by Monash University showed no detectable FODMAPs. Upon re-testing, Monash lab tests showed a low FODMAP serving size of ⅓ cup (43 g). This was then changed to ½ cup (43g). FODMAP Friendly has lab tested red bell peppers and states that 1 small pepper at 75 g is low FODMAP, with a max serving of 825 g, downgraded from 938 g. Obviously these numbers are all over the place. Don’t fret. Simply use any of these numbers as a place to begin your exploration of FODMAPs. Also refer to our article on why these numbers differ.
- Tomatoes, Cherry: Earlier lab tests by Monash showed that 75 g of cherry tomatoes were low FODMAP (about 5 or ½ cup); later tests suggest 3 tomatoes or 45 g are low FODMAP; then even later tests went to a serving size of 45 g, saying that is about 5 tomatoes. FODMAP Friendly states that 75 g are low FODMAP, with a max serve of 750 g being low FODMAP. Yes, these results are all over the map. Tomatoes vary hugely in sugar content, even variety to variety, and neither testing body has told us what varieties they tested. Use any of these accurate lab test results as a place to begin your exploration of your relationship to FODMAPs in tomatoes.
- Zucchini: Both Monash University and FODMAP Friendly have lab tested zucchini (also called marrow or courgette). FODMAP Friendly gives it a “Pass” at ½ cup (75 g) portions; max low FODMAP servings are 525 g. Monash initially listed ⅓ cup (65 g) as low FODMAP, showing it to be Moderate for fructans in portions of ½ cup (75 g). Now the listing suggests a low FODMAP serving at 67 g, (about ⅓ medium), becoming Moderate for fructan at 75 g.
Please always refer to the Monash University & FODMAP Friendly smartphone apps for the most up-to-date lab tested information. Foods will be retested from time to time; in the case of raw ingredients, such as fruits and vegetables, results may vary. All lab tested results are valid and represent a snapshot in time. As always, your tolerance is what counts; please eat accordingly. The ultimate goal of the low FODMAP diet is to eat as broadly as possible, without triggering symptoms, for the healthiest microbiome.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more. For a more detailed explanation, please read our article Understanding The Nutrition Panel Within Our Recipes.
Picture shows cherry tomatoes on the skewers but they are not in the recipe (Lemon Herb Marinated Grilled Chicken Vegetable Kebobs) but there are no tomatoes in the actual recipe. Are tomatoes supposed to be in a low fodmap recipe or not?
They are threaded onto the skewers along with the other vegetables.