Wednesday, June 24, 2015

Grilled Chicken Satay Kabobs (Low-FODMAP)

Grilled Chicken Satay Kabobs {Low-FODMAP, Gluten-Free}  /  Delicious as it Looks

I'm still here! It's been a while since my last blog post. I've been working on a big project and gotten behind in pretty much everything in my life right now, including this blog. I'm stressed and exhausted, but I'm finally seeing the light at the end of the tunnel and I hope it will all be worth it. Right now I put all of my energy into working at my new engineering job in the mornings, then what energy I have left goes into my project in the afternoon and evening. I end up not having any energy left for anything, including my poor neglected blog. So I hope you are still with me, because I have a tasty recipe to share today!



It's been raining cats and dogs here in Iowa lately, but we've had a few nice days in which to grill. I recently adapted a recipe from Food.com for Chicken Satay Kabobs. They are so easy to make and so flavorful. I served them with a rice pilaf (try my Herbed Basmati Rice) and sauteed zucchini.

Grilled Chicken Satay Kabobs {Low-FODMAP, Gluten-Free}  /  Delicious as it Looks

Curry powder itself hasn't been tested for FODMAPs yet, but it is usually made up of spices that are generally considered low-FODMAP, such as ginger, turmeric, cumin, and cinnamon. Coriander (the seed of the cilantro plant) is also a big component of curry powder, but unfortunately hasn't been tested as of the writing of this post. I like to make my own curry blend and I don't think I've made it the same way twice. I've given an example of the spices I typically use below the recipe. Adjust as needed!

Grilled Chicken Satay Kabobs {Low-FODMAP, Gluten-Free}  /  Delicious as it Looks

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Grilled Chicken Satay Kabobs
(Low-FODMAP, Gluten-Free, Dairy-Free, Egg-Free)
serves 4

Ingredients

1 1/2 pounds boneless, skinless chicken breasts, cut into 1" cubes
1/2 cup low-sodium soy sauce or gluten-free tamari
2 tablespoons natural creamy peanut butter
1 tablespoon brown sugar
1 tablespoon Curry Powder (see example below)
1 tablespoon Garlic Oil, cooled

Directions


  1. Place chicken cubes in a large resealable plastic bag. Combine the soy or tamari sauce, peanut butter, brown sugar, curry powder and garlic oil and pour over chicken. Shake to coat chicken. Marinate overnight for best flavor. 
  2. Thread chicken onto skewers. Heat grill to high. Lightly grease the grill grate and place skewers on grill. Grill for about 12 to 15 minutes, turning frequently, until chicken is done.


Curry Powder
Combine 1 teaspoon ground coriander (seed)*, 1 teaspoon ground cumin, 1/2 teaspoon ground turmeric, 1/4 teaspoon ground ginger, and 1/4 teaspoon ground black pepper. Use as directed above. Makes 1 tablespoon.
*Coriander (the seed) has not been tested for FODMAPs. Eat only if tolerated.



2 comments:

  1. Just wanted to thank you for your blog! I have had IBS for as long as I can remember, went off gluten, limited dairy 10 years ago but still had issues and am just now delving into the world of low FODMAPs. It's definitely helping me but it's a little overwhelming and your blog has been great! I've been binge reading to copy down all your great recipes. I also live in Iowa and saw you used to! Thank you for your posts :)

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    Replies
    1. I'm so glad you are finding my blog useful! I'm actually back living in Iowa again! Cedar Rapids to be exact. Just moved back less than a year ago.

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