Greek Chicken Souvlaki (Low FODMAP Option)

Ingredients

• 2 pounds boneless skinless chicken thighs, chopped into 1-inch pieces
• 1/4 cup garlic-infused olive oil
• 3 tablespoons lemon juice, freshly-squeezed (from about 1 large lemon)
• 1 tablespoon red wine vinegar
• 2 tablespoons Greek seasoning (or see notes)
• 2 teaspoons lemon zest (from about 2 large lemons)
• A full batch of homemade Tzatziki Sauce

Instructions

1. 1

   A minimum of 2 hours prior to grilling or up to overnight: add marinade ingredients to a shallow glass container (mine is 1.5 quarts) and whisk to combine. Add chicken thigh pieces and toss with your hands until chicken is evenly coated in marinade. Cover and refrigerate for a minimum of 2 hours or up to overnight.

2. 2

   A minimum of 30 minutes prior to grilling but preferably overnight: soak 8-9 12-inch wooden skewers in water. I soak them in an 8-inch x 11-inch glass baking dish filled halfway with water.

3. 3

   While the chicken is marinating: prepare a full batch of homemade Tzatziki. Cover and refrigerate until ready to serve.

4. 4

   Preheat grill on medium heat to 400°F (200°C).

5. 5

   Remove chicken from refrigerator. Thread chicken pieces onto soaked wooden skewers.

6. 6

   Grill skewers for 4 minutes per side or until the internal temperature of the largest piece of chicken reaches 165°F (74°C) per an instant read thermometer. Remove from grill.

7. 7

   Serve these chicken souvlaki skewers on their own or with some fresh veggies in a pita or tortilla (low FODMAP if needed), over Instant Pot Quinoa or rice fitting your dietary requirements, topped in tzatziki.