For the skewers

2 chicken breasts, skin removed

4 tomatoes, quartered

1 tsp olive oil

For the marinade

1 tsp, chopped tarragon

1 tsp chopped chives

1 tsp chopped parsley

1 tsp french mustard

1 tbsp garlic infused oil

1 lemon, zest and juice

salt and freshly ground black pepper

Serves - 2


Soak four kebab sticks in cold water for ten minutes. Shake to dry.  Mix the marinade ingredients together and set side momentarily

Cut the chicken into cubes. Then mix into the marinade and leave for at least two hours.

When marinated carefully thread the chicken and tomatoes, onto each kebab stick.

Heat a griddle pan on a medium heat. Pour on the olive oil. Cook the kebabs on the griddle for 8-10 minutes, until the chicken is cooked through, turning them over after five minutes. (The chicken is cooked through when the juices run clear when pierced in the thickest part with a skewer.)

Keep the chicken in a warm place and keep the griddle on the heat.

Place the chicken and herb skewers on a plate with rice and salad alongside and serve.

Recipe adapted from: Good Food
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FODMAP Food List - Full List *We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Chicken, lemon and herb skewers