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Chicken Kabobs

FODMAP free chicken kabobs

Chicken Kabobs
Prep time: 
Cook time: 
Total time: 
Serves: 4
Yummy FODMAP free chicken kabobs! Fast and Easy!
  • 2 lb chicken breast
  • 2 red peppers
  • grape tomatoes
  • skewers
  • Marinade:
  • ¼ cup pure maple syrup
  • ⅓ cup Dijon mustard
  • ⅓ cup chicken broth **
  • 1 T red wine vinegar
  • ½ teaspoon celery seed
  • ½ teaspoon coarse ground pepper
  1. Whisk together all marinade ingredients. Rinse and pat dry chicken. Cut chicken into chunks (about 1 ½ inch) and mix into marinade. Refrigerate for 30-90 minutes.
  2. When you're ready to cook, clean and cut red peppers into 1 inch pieces (approximately). Rinse grape tomatoes.
  3. Slide a piece of red pepper onto a skewer, then a piece of marinated chicken, and then a tomato. Repeat 3 or 4 times or until the skewer is ⅔ full. End with a piece of pepper, they hold the meat onto the skewer better than a tomato. ***
  4. Place kabobs on broiler rack and cook for 7-9 minutes, turn and cook for an additional 7 minutes. The kabobs are also great cooked on the grill, the cooking time will be about the same.
** The chick broth must be homemade because "store bought" broth, even organic, will contain onion and/or garlic. There's a chicken broth recipe in the Soups & Sauces section.

If using wooden skewers, soak the skewers in water for at least 30 minutes to prevent the wood from catching fire in the oven.

*** For variety you can add or substitute yellow squash or zucchini.


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  1. Susan Lowenberg

    What is the amount of Dijon mustard and chicken broth in the marinade?


      It is 1/3 cup of each. Thank you so much for asking this question! Didn’t realize the computer substituted a question mark for my 1/3 cup symbol!

  2. Kriss Spencer

    The question mark is still substituted for the 1/3 cup :)


      Thanks! The recipe has been corrected! :-)

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