Chicken Shish Kebabs with Yoghurt Dressing, Sweet Potato Wedges and Greek Salad (naturally low-FODMAP)

Juicy chicken shish kebabs drizzled in lemon yoghurt dressing served with sweet potato wedges and salad... Simple, satisfying, and tummy-friendly without any weird adjustments!

These also happen to be DAIRY FREE, EGG FREE, NUT FREE and SOY FREE. Winning!

Prep time note: The chicken is best if you leave it to marinate for 4-hours or overnight.
Cooking note: You can cook the skewers in a large frypan over medium-high heat.

Ingredients

Shish kebabs:

• 600 g   chicken breast
• 3 tbsp   garlic infused oil*
• 3 tbsp   lemon juice*
• 1 tsp   dried oregano*
• 1/4 tsp   dried thyme*
• 2 tbsp   fresh parsley (finely chopped)
• Season with   black pepper*
• 200 g   courgette (thickly sliced)
• 1 red pepper (deseeded & sliced into chunks)
  

Low-FODMAP Greek salad:

• 4-6 kalamata olives (pitted)
  
• 1/4 cup of diced cucumber
  
• 4-6 cherry tomatoes
  
• Lettuce 
  
• 1/4 cup feta cheese

​
Yoghurt Dressing:
125 ml (1/2 cup)  Greek yogurt (or lactose free or coconut yoghurt)*
2 tbsp   lemon juice*
1/4 tsp   garlic infused oil*
1 1/2 tbsp   fresh parsley (finely chopped)

Sweet potato wedges:

• Sweet potatoes (allow 1 medium sweet potato per person)
• Salt
• Olive oil

Method:

1.  Cut the chicken breast into bite-sized chunks. Place in a shallow dish then add the garlic infused oil, oregano, thyme, lemon juice and season with black pepper. Mix well. Place in the fridge to marinate - ideally for four hours or overnight.
2. Cut the sweet potatoes into wedges, place in a large baking tray with oil and salt and bake until tender and crunchy. 
3. Mix your salad ingredients in a big bowl so its ready to serve. 
4. Meanwhile, remove chicken from fridge. Slide onto skewers along with the red capsicum and sliced courgette.
5. While the wedges cook, BBQ the chicken skewers with a drizzle of oil for 5-6 minutes per side or until cooked through (this will depend on how big your chunks are, so cut the biggest bit open to test if it's done). Place to one side to rest under some foil or baking paper. Alternatively, cook over medium-high heat in a large frypan or bake in the oven for 25-30 mins. 
6. Mix together the coconut yoghurt, lemon juice, garlic infused oil and parsley. Taste and if it's a little bit too sharp, add a pinch of stevia.
7. Serve the shish kebabs with the wedges and salad. Drizzle with lemon yoghurt dressing.