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From The Good LFE Cookbook, as with all our recipes, this recipe follows the Low Fermentation Eating (LFE) diet and are designed to be SIBO and IBS friendly while promoting gut health.
Enjoy hundreds of Low Fermentation Eating Recipes in The Good LFE Cookbook –
Video Recipe created by @revolveprimalhealth –
— RECIPE —
Serves 5-6, Makes about 12 skewers
Ingredients
FOR SKEWERS:
10 boneless and skinless chicken thighs, cut into 1 × 2″ strips
3 bell peppers (I like to use 1 each of red, green, and yellow) cut into 1″ cubes
1 red onion, cut into 1″ cubes, soaked in salt water for 30 minutes before marinating
CURRY MARINADE:
½ cup coconut aminos
3 tablespoons rice vinegar
2 tablespoons maple syrup or brown sugar
1½ teaspoons mild curry powder
3 garlic cloves, grated
1 teaspoon salt
LEMON AND HERB MARINADE:
½ cup olive oil
Juice and zest from 3 lemons
2 tablespoons thyme, chopped
2 tablespoon oregano, chopped
2 tablespoons Dijon mustard
3 garlic cloves, grated
2 teaspoons salt
Freshly ground black pepper, to taste
Preparation
Assemble kebabs, alternating chicken and vegetables on skewers (folding chicken strips in half, if necessary). Place kebabs in large baking dish and pour marinade over top. Let marinate for 3 hours minimum, rotating to make sure all kebabs are evenly coated in marinade.
After kebabs have marinated, preheat oven to 350°F (180°C). Remove excess marinade and bake on a large parchment-lined sheet pan for 30–45 minutes until chicken is cooked through. Turn oven to broil and broil for 1–2 minutes on each side until vegetables are slightly charred around edges.
The kebabs can also be grilled over medium heat. If grilling, soak skewers in water for 1 hour before assembling kebabs.
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