Serving Idea: Grilled Chicken Skewers with Spiced Orange & Mint Sauce

“A sweet and spicy summer classic with an orange twist. Grill the chicken skewers on the barbecue for that delicious charcoal flavour. Serve them as they are, inside a corn tortilla or with rice and salad.”
Rachel Mason - guest recipe developer

Grilled Chicken Skewers with Spiced Orange & Mint Sauce

Serves: 5
(Makes 12-15 skewers)


1 jar SOME Foods Yemeni Spiced Simmer Sauce
500g chicken breast or thigh
1 large eggplant
1 red capsicum
1 green capsicum
1 medium cucumber
Juice of 1/2 an orange
1/2 cup fresh mint, chopped
1/4 cup coconut or lactose free yogurt
Pinch of salt
Oil for frying (depending on your cooking method)
You’ll also need: 15 wooden skewers


Place your wooden skewers in water and allow to soak for 20-30 minutes.

Chop chicken and eggplant into bite-size pieces, place in a metal or glass bowl and cover with half of the Yemeni Spiced Simmer Sauce. Mix to ensure all pieces are coated and al-low to marinate in the fridge for at least 30 minutes.

While the chicken and eggplant are marinating, make the dipping sauce by mixing the rest of the Yemeni Spiced Simmer Sauce with chopped mint, the juice of 1/2 an orange, 1/4 cup of coconut or lactose free yogurt and a pinch of salt.

Chop the red and green capsicum into bite sized pieces, and the cucumber into rounds (about 1 cm thick).

Once the chicken and eggplant have marinated and the skewers have soaked in water, you can begin assembling the skewers based on your personal ratio preference. The idea is to line up the elements so that they are as flat as possible, and can cook evenly.

Fry on the barbecue, a skillet, or a regular frying pan until the chicken and vegetables are cooked through. Covering them while they are frying will help to speed up the cooking time.

Serve with the Orange & Mint Sauce.


Based on the recommended portion sizes of individual ingredients in the Monash University Low FODMAP Diet app at the time of publication, this recipe should be low FODMAP provided that the recommended serving size for this recipe is not exceeded.

This recipe was created by Rachel Mason from Flora and Flow. Rachel is a nutrition student and follower of the low FODMAP diet. She enjoys the challenge of creating recipes that are colourful, nutritional and appropriate for people with special dietary requirements.


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