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.
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.
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.
There are no dairy free tips for this recipe.
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 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