Low FODMAP BBQ Lamb Skewers with Yoghurt Dressing & Smashed Potatoes
Low FODMAP BBQ Lamb Skewers with Yoghurt Dressing & Smashed Potatoes
Juicy low FODMAP lamb skewers drizzled in lemon yoghurt dressing served with smashed potato and slaw... YES PLEASE! These make an awesome throw together low FODMAP recipe and you can easily swap out the veggies on your kebabs to use up leftovers in the fridge. We made a super simple lemon yoghurt dressing using Low FODMAP coconut yoghurt but you could easily use plain lactose-free yoghurt instead.
Prep time note:The lamb skewers are best if you leave them to marinate for 4 hours or overnight so try and make these in advance!
Cooking note: If you don't have a BBQ don't worry. You can cook the skewers in a large frypan over medium-high heat.
Ingredients
Make gluten freeLamb Skewers
garlic infused oil
FODMAP
Garlic infused oil is normally found in the oil section of your local supermarket or you can buy it online. It should be clear with no floating bits of garlic.
You can also make garlic infused oil at home by frying garlic cloves in cooking oil until they are golden and fragrant, then remove and discard the garlic before you continue cooking your meal. This is a low FODMAP way to capture the garlic flavour as the fructans can't leach into the oil.
lemon juice
FODMAP
dried oregano
Gluten Free
Slaw
green onions/scallions (green leaves only, finely sliced)
FODMAP
Smashed Potatoes
dried oregano
Gluten Free
Yoghurt Dressing
plain lactose free yoghurt (or coconut yoghurt)
FODMAP
lemon juice
FODMAP
garlic infused oil
FODMAP
Garlic infused oil is normally found in the oil section of your local supermarket or you can buy it online. It should be clear with no floating bits of garlic.
You can also make garlic infused oil at home by frying garlic cloves in cooking oil until they are golden and fragrant, then remove and discard the garlic before you continue cooking your meal. This is a low FODMAP way to capture the garlic flavour as the fructans can't leach into the oil.
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Learn moreMethod
- Cut the lamb into bite-sized chunks. Place in a shallow dish then add the garlic infused oil, oregano, thyme, lemon juice, parsley and season with black pepper. Mix well. Place in the fridge to marinate - ideally for four hours or overnight.
- Before you are ready to cook, bring the lamb out of the fridge. Slide the lamb onto skewers along with the red capsicum/pepper pieces and sliced zucchini.
- Make the slaw by slicing the lettuce and red cabbage. Toss in a bowl with the spring onion tips.
- Prep the potatoes, place in a large pot and boil for 15 to 20 minutes until tender.
- While the potatoes boil, BBQ the lamb skewers with a drizzle of oil for 2 to 3 minutes per side until caramelised and medium rare (or cooked until your liking). Place to one side to rest. Alternatively, cook over medium-high heat in a large frypan for 2 to 3 minutes per side, until medium rare or cooked to your liking.
- Drain the potatoes, drizzle with olive oil and sprinkle with oregano and salt. Gently smash with a potato masher.
- 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 sugar.
- Serve the lamb skewers with the slaw and smashed potato. Drizzle with lemon yoghurt dressing.
Nutrition per serve
- Standard |
- Dairy Free |
- Gluten Free
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Alana Scott
In 2013, Alana was diagnosed with Irritable Bowel Syndrome. She also suffers from coeliac disease, is allergic to nuts and is intolerant to dairy products. This means she understands how difficult it can be to cook with multiple food intolerances. Her exp... Read more
Vanessa Vargas (RD)
Vanessa Vargas is a FODMAP trained registered dietitian in Bend, Oregon in the US. She has spent the majority of her career as an outpatient dietitian specializing in weight management and over the past five years focusing on gastrointestinal disorders in... Read more
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