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placing grilled chicken and vegetable kebobs on a white platter

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!

Course: Dinner & Lunch
Cuisine: American
Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes
Makes: 6 Servings
Calories: 318 kcal
Author: Dédé Wilson

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
  • 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:

  1. 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.
  2. 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.
  3. 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.
  4. Prepare a medium hot grill, propane or hardwood charcoal, or preheat a grill pan indoors. Brush (your clean) grates with a little vegetable oil.
  5. 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

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!
Nutrition Facts
Lemon Herb Marinated Grilled Chicken Vegetable Kebobs
Amount Per Serving
Calories 318 Calories from Fat 180
% Daily Value*
Fat 20g31%
Sodium 28mg1%
Potassium 10mg0%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 1g1%
Protein 27g54%
Vitamin C 3.8mg5%
* Percent Daily Values are based on a 2000 calorie diet.