Low FODMAP BBQ Lamb Skewers with Yoghurt Dressing & Smashed Potatoes

Ingredients

MAKE GLUTEN FREE

Servings:

Lamb Skewers

600   lamb leg steaks
3   garlic infused oil*
3   lemon juice*
1   dried oregano*
0.25   dried thyme*
2   fresh parsley (finely chopped)
1   black pepper*
200   zucchini (thickly sliced)
1   red bell peppers (deseeded & sliced into chunks)

Slaw

2   iceberg lettuce (sliced)
2   red cabbage (sliced) *
10   green onions/scallions (green tips only, finely sliced)*

Smashed Potatoes

800   potato (peeled & cut into bite sized pieces)
1   olive oil
1   dried oregano*
1   salt

Yoghurt Dressing

125   lactose free yoghurt (or coconut yoghurt)*
2   lemon juice*
0.25   garlic infused oil*
1.5   fresh parsley (finely chopped)

* See the FODMAP Tips, Dairy Tips and Gluten Free Tips for the ingredient notes above the method.

Low FODMAP BBQ Lamb Skewers with Yoghurt Dressing & Smashed Potatoes

Last updated Jul 19th, 2019

PREP IN 15 MIN
COOKS IN 30 MIN
SERVES 4

BY Alana Scott
DIETITIAN REVIEWED BY Vanessa Cobarrubia (RD)
FEATURED IN Dinner

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.

  • Gluten Free Option
  • Low FODMAP
  • Dairy Free
  • Egg Free
  • Nut Free
  • Soy Free
SHOW NUTRITION

Ingredients

MAKE GLUTEN FREE

Servings:

Lamb Skewers

600   lamb leg steaks
3   garlic infused oil*
3   lemon juice*
1   dried oregano*
0.25   dried thyme*
2   fresh parsley (finely chopped)
1   black pepper*
200   zucchini (thickly sliced)
1   red bell peppers (deseeded & sliced into chunks)

Slaw

2   iceberg lettuce (sliced)
2   red cabbage (sliced) *
10   green onions/scallions (green tips only, finely sliced)*

Smashed Potatoes

800   potato (peeled & cut into bite sized pieces)
1   olive oil
1   dried oregano*
1   salt

Yoghurt Dressing

125   lactose free yoghurt (or coconut yoghurt)*
2   lemon juice*
0.25   garlic infused oil*
1.5   fresh parsley (finely chopped)

* See the FODMAP Tips, Dairy Tips and Gluten Free Tips for the ingredient notes above the method.

Nutrition per serve

    | |
Calories 738
Fat 45.6g
Saturates 15.9g
Protein 33.2g
Carbs 50.1g
Sugars 10.9g
Fibre 7.4g
Salt 0.2g
Iron 5.5mg
Calcium 131mg
Calories 777
Fat 51.8g
Saturates 21.6g
Protein 32.9g
Carbs 46.7g
Sugars 8.2g
Fibre 8.1g
Salt 0.2g
Iron 6.2mg
Calcium 97.6mg
Calories 738
Fat 45.6g
Saturates 15.9g
Protein 33.2g
Carbs 50.1g
Sugars 10.9g
Fibre 7.4g
Salt 0.2g
Iron 5.5mg
Calcium 131mg
    | | |
  1. 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.
  2. 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.
  3. Make the slaw by slicing the lettuce and red cabbage. Toss in a bowl with the spring onion tips.
  4. Prep the potatoes, place in a large pot and boil for 15 to 20 minutes until tender.
  5. 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.
  6. Drain the potatoes, drizzle with olive oil and sprinkle with oregano and salt. Gently smash with a potato masher.
  7. 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.
  8. Serve the lamb skewers with the slaw and smashed potato. Drizzle with lemon yoghurt dressing.

Buying Tips

When buying cabbage make sure you choose common cabbage or red/purple cabbage  (these are low FODMAP) not savoy cabbage which can be high FODMAP.

Garlic infused oil is found in the oil section of your local supermarket. 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 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.

Check the coconut yoghurt/lactose free yoghurt for inulin (chicory root) and high FODMAP sweeteners like honey, agave syrup, fructose, fruit juice, or high fructose corn syrup. Also check that your yoghurt does not contain high FODMAP fruit.

Buy a bunch of green onions/scallions with long green tips. You can use the green tips of the green onions/scallions (which are low FODMAP) and not the white stem when cooking.

Make your lemon juice and lemon zest from fresh lemon.

Gluten Free Tips

Herbs and spices are naturally gluten free, however they can become contaminated during manufacturing processes. If you are highly sensitive to gluten, check the dried herbs and spices do not contain a warning for trace gluten. If you are just on the low FODMAP diet you do not need to worry about this.

Dairy Free Tips

There are no dairy free tips for this recipe.

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Author: 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

Professional Reviewer: Vanessa Cobarrubia (RD)

Vanessa Cobarrubia 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 disorder... Read More