bbq – Simple FODMAP

September 6, 2022September 6, 2022

Is the Summer over? Last minute “Meat Pops” recipes.

If you can have cake pops, why not low FODMAP “Meat Pops”? Here’s a couple tried and true, meat on a stick recipes to help your BBQ Season go out with a Bang.

Grilled Chicken “Meat Pops” – This was my summer go to. Did it with pork and chicken and it’s seriously my favourite grilled meat at the moment.

Thai Chicken skewers with peanut sauce – This is a classic dipping sauce meat skewer that’s not currently in fashion due to covid. Likely could be drizzled over chicken to make it covid friendly instead of dipping.

Savory Soy Pork Kabobs – Last summer’s go to Kabob. I will have to do a head to head battle next year.

low FODMAP Garlic Shrimp Skewers – It an enigma, both garlicky and low FODMAP! It’s a great compliment to a vegetarian meal if you are having meat eaters over. This is a family favourite that is requested on the regular

low [FODMAP] Grilled Chicken “Meat Pops”

These chicken Kabobs are exploding/popping with flavour. I call them meat pops as they are just so good, that you want another. (Just like cake pops.)

Cooked chicken on a metal skewer with red peppers.

Print Recipe

5 from 2 votes

low [FODMAP] Meat Flavour “Pops”

It's like a cake pop but for meatatarians

Prep Time4 10

Cook Time6

Course: Appetizer, Side Dish

Cuisine: American

Keyword: bbq, Chicken

Servings: people

Calories: 395kcal

Equipment

skewers

Ingredients

Meat

1 1/2 pounds boneless skinless chicken breasts cut into two bite chunks about 5 cm cubes

Marinade

1/3 cup olive oil
3 tbsp lemon juice
2 tbsp reduced sodium soy sauce
2 tbsp red wine vinegar
1 tsp white sugar
2 tbsp brown sugar
1 tbsp Dijon mustard
1 1/2 tsp salt optional!
1 tsp dried basil
1 tsp dried oregano
1 tsp dried thyme
1 tsp paprika
1/2 tsp pepper
1/2 red pepper flakes Optional. Not all low FODAMP people can tolerate spice. Know your audience. Leave out if you don't know your audience

Optional:

2 whole red pepper cut to the same width of your meat nice pop of colour and you get your 'veg'.

Instructions

Optional

If you are using wood/bamboo skewers, soak them in water up to 1 hour before cooking. This will insure they don't char while cooking.

Marinade

Add all ingredients in the Marinade and mix thoroughly.
Add your chunks of chicken to the marinade for 1-4 hours depending on what time you have. Can be left up to 12 hours in marinade, but I wouldn't suggest going much past that. I use a tupperware for this so I can stick it in the fridge, and shake it whenever I open the fridge. But you can just as easily use a ziplock bag to ensure max saturation of of the marinade.
Skewer your meat.

Optional:

If using red peppers, skewer them every 2 meat pops.

Cooking

Get your grill hot, then turn it down. (~400-450 ish)
Cook the meat turning every 3 mins to get all four sides cooked. (12 mins total cook time).

Pro tip

Don't be afraid to move cooked skewers off the heat if they're done earlier than the rest. Rotate your skewers around and around the BBQ, to get the most even cook. (All BBQ's have hot spots). For the best skewers you've ever had, just watch them cook for 12 mins and they'll be amazing. It's worth the time to watch them. If you don't you may get an uneven cook.

Nutrition

[low FODMAP] Kabobs

Print Recipe

4.50 from 4 votes

[low FODMAP] Kabobs

Super easy BBQ meat on a stick. BBQ tip to save your knuckles. When reaching over the heat on a bbq wear a manly "heat glove" or a manly "oven mit". Real men are smart enough to know they don't need to burn themselves, to cook a good meal. Also, it makes people laugh to see you use "oven mits" on a BBQ, so entertain your guests!

Prep Time30

Cook Time10

Course: Dinner

Cuisine: Mediterranean

Keyword: bbq, kababob

Servings: people

Calories: 114kcal

Equipment

bamboo skewers

Ingredients

2 whole red peppers but in 1 inch pieces
1 package Oyster mushrooms
1 package cherry tomatoes
1 whole small zucchini
3 tbps olive oil
6 shakes salt
6 shakes black pepper
4 6oz steaks (the better the cut the better the taste). Cut the steaks into 1 inch cubes.

Instructions

Soak the bamboo skewers in a baking pan of water for 30 mins. This will help to prevent the ends from burning.
Cut all of the vegetables into 1 inch pieces
Go slow, if you don't go slow your vegetables may split, and won't stay on. Slowly push spear the vegetables onto the stick. One piece at a time add tomatoes, zucchini, peppers, steak, mushroom, then start back at tomatoes and repeat until the skewer is full. You want to pack the everything "tight" so that it stays together and is easy to turn.
turn on the BBQ to high, to warm up.
Add the oil, salt and pepper to a small dish and stir.
Once you have assembled your skewers, brush on the oil/salt/pepper. If you are feeling it, give them a little more, salt and pepper.
Turn down the BBQ to medium heat.
place skewers on the BBQ. I like to pack them close so I can use other skewers to "hold" the skewer in the position I want it in.
Every 2 minutes rotate the skewers a quarter turn until you feel they are done. If you have a hot spot on your grill, don't just rotate the skewers, but "trade" some skewers off the hot spot, with some that need more cooking.

Nutrition