Fire up your grill for Labor Day and easy summer dinners with these juicy chicken kebabs and charred veggies. Low-FODMAP and weeknight-friendly, they’re seasoned with herbs and garlic-infused olive oil, then paired with crisp potatoes, peppers, and zucchini.
Simple to prep, quick to cook, and perfect for backyard BBQs everywhere.
Grilled Chicken Kebabs Grilled Vegetables Low Fodmap – At a Glance
- Ready in: about 60–75 minutes total (including chilling and grilling)
- Skill level: beginner-friendly
- Serves: 4 people
- Method: grilled over medium-high heat on an outdoor grill
- Great for: Labor Day cookouts, summer BBQs, easy chicken dinners, low-FODMAP meals
Equipment: Must-haves
- Grill or BBQ
- Metal skewers or water-soaked wooden skewers
- Large mixing bowl
- Large pot
- Colander or strainer
- Cutting board
- Chef’s knife
- Tongs
- Spatula or bench scraper
- Instant-read thermometer
- Plate or tray
- Measuring cups and spoons
Equipment: Nice-to-haves
- Grill basket for vegetables
- Grill brush for cleaning grates
- Silicone basting brush for oiling grates
- Long-handled fish spatula
Ingredients
- 1 lb (450 g) extra lean ground chicken
- 1 egg
- 1/4 cup (30 g) almond meal
- 2 tbsp garlic-infused olive oil, divided
- 2 tbsp chopped parsley or cilantro
- 1 tbsp chopped chives (green parts only)
- 1 tsp dried oregano or cumin
- 1 tsp Salt, divided
- 1.5 lb (700 g) small tri-color potatoes (or only one color)
- 1/4 (60 g) red bell pepper
- 1/4 (60 g) orange or yellow bell pepper
- 2 (200 g) zucchinis, medium
Instructions
- In a large bowl, combine the ground chicken, egg, almond meal, chopped herbs, spices, and half of the salt.
- Add half of the garlic-infused oil and mix until just combined. Work the mixture enough that it becomes cohesive and slightly sticky.
- Let the mixture rest for a few minutes in the fridge before shaping it into kebabs.
- Wet your hands first, and keep them wet while shaping so the chicken does not stick to your palms. If needed, re-wet your hands often. Form each kebab by pressing the mixture firmly around the skewer so it holds together well.
- Place the shaped kebabs on a plate or tray and refrigerate for 20 to 30 minutes. This resting time helps them firm up and hold their shape better on the grill.
- While the kebabs are chilling, bring a large pot of water to a boil.
- Add the potatoes and cook for 5 minutes. Do not overcook! Drain well and allow them to dry for a few minutes.
- Cut the bell peppers into large wedges and the zucchini into thick slices or rounds.
- In a large bowl, toss the potatoes, bell peppers, and zucchini with the other half of garlic-infused oil and the rest of the salt until evenly coated.
- Preheat the grill or BBQ to medium-high heat (about 400–450°F / 200–230°C). Clean and lightly oil the grates.
- Place the kebabs and vegetables on the grill.
- Grill the kebabs carefully; turn them gently using bench scraper or spatula as they brown on each side, until fully cooked through and the internal temperature reaches 165°F (74C).
- Grill the vegetables, turning occasionally, until tender and lightly charred, about 10–15 minutes. The potatoes should be golden and crisp on the outside.
- Transfer everything to a serving platter and let the chicken rest for 3–5 minutes before serving.
- Serve immediately and enjoy!
Low FODMAP Serving Size
The kebabs recipe requires 1/4 cup almond meal, which contains GOS. 1/4 cup is below the safe serving size by Monash University (1/3 cup). the other ingredients are natually low FODMAP so you can eat the kebabs without restructions.
Potatoes are also naturally low FODMAP so you can also eat them without restrictions.
Bell peppers (yellow, orange, red) are high fructose and the low FODMAP portion is 1/2 cup (38 g). The recipe requires 150 g so you can safely eat 1/4 of the total bell pepper yield.
Zucchini contain fructant and the low FODMAP portion is 1/3 medium zucchini (67 g). The recipe requires 300 g so you can safely eat 1/4 of the total zucchini yield.
Don’t forget about FODMAP stacking and watch out for other foods containing GOS, fructose or fructant in the same meal.
Substitutions
Need a swap for allergies, preferences, or what’s in the pantry? Here are easy substitutions that keep flavor high and, when noted, stay friendly to the same dietary goals.
- Ground turkey can replace ground chicken with similar cooking time.
- For a nut-free binder, use certified gluten-free breadcrumbs instead of almond meal.
- Use green tops of scallions in place of chives.
- Swap oregano/cumin with thyme, smoked paprika, or coriander to taste.
- Vegetable swaps: try our grilled brussels sprouts instead of zucchini, or repace potatoes with carrots (boil them 7 min).
- No grill? Cook kebabs and vegetables on a grill pan or under the broiler, turning to brown evenly.
- If avoiding eggs, bind with 1 tablespoon ground flax mixed with 3 tablespoons water; rest 10 minutes before mixing in.
- Make patties instead of skewers and grill or pan-sear, then finish to 165°F (74°C).
What to Serve With It
- Lemon wedges and a drizzle of extra garlic-infused olive oil
- Low-FODMAP herb sauce (chimichurri-style made with garlic-infused oil and green onion tops) or lactose-free yogurt-dill sauce
- Simple spinach and parsley green salad with a mustard vinaigrette
- Steamed rice, quinoa, or buckwheat flatbread
What Else You Should Know
For the best bind, mix the chicken until slightly sticky, then chill before shaping and again after forming. Constantly keep hands wet to prevent sticking.
Parboil potatoes just 5 minutes so they crisp on the grill. Soak wooden skewers 20–30 minutes.
Garlic flavor stays low-FODMAP by using well-strained garlic-infused olive oil only.
Conclusion
From juicy ground-chicken kebabs to smoky peppers, zucchini, and crisp parboiled potatoes, this easy grill-out delivers big flavor with low-FODMAP confidence. Herbs, chives, and garlic-infused olive oil keep it bright, while a simple chill-and-grill method makes it weeknight-easy and cookout-ready.
Ideal for Labor Day, summer BBQs, or a reliable dinner recipe, it’s hearty, colorful, and crowd-pleasing. Serve hot off the grates with fresh squeezes of lemon and your favorite low-FODMAP sauces.
Whether you’re hosting or just hungry, these skewers and vegetables turn mealtime into a festive flame-kissed feast—proof that dinner can sizzle, be gentle on the gut, and still steal the show.