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Low FODMAP meatball kebabs

Low FODMAP meatball kebabs piled on plate
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Enjoy the taste of summer all year long with these quick and easy low FODMAP meatball kebabs!

Ingredients

  • 1/3 cup low FODMAP bbq sauce
  • 1 tbsp low-salt soy sauce
  • 1 tbsp fresh ginger, grated
  • 2 tsp low FODMAP cane sugar syrup
  • 1 tsp sesame oil
  • 32 low FODMAP meatballs, precooked
  • 1 cup fresh pineapple, chopped
  • 1 cup red bell pepper, chopped
  • 1 cup green bell pepper, chopped
  • 8 12″ skewers

Instructions

  1. Preheat your BBQ to medium-high heat. If you’re using wooden skewers, soak them in warm water for at least 20 minutes.
  2. Combine the bbq sauce, soy sauce, ginger, cane sygar syrup, and sesame oil in a small bowl. Set aside.
  3. Thread the remaining ingredients onto the sekwers in the following order: 1 meatball | 1 pineaple | 1 red pepper | 1 meatball | 1 pineapple | 1 green pepper – Repeat until you have 4 meatballs, 4 pineapples, 2 red peppers, and 2 green peppers on each skewer
  4. Brush each skewer lighly with oil to prevent them from sticking, then place each skewer on your grill. Let the kebabs sit for 2 minutes, then brush them with the bbq sauce and roll them over 1/4. Once all of the kebabs have been rolled over, start at the beginning and brush them down and roll them again. Continue brushing and rolling the skewers for 12 – 15 minutes (or until the meatballs are heated through). Serve immediately.

Notes

  • Recommended low FODMAP serving – 2 skewers
  • Monash has recently updated their recommended low FODMAP serving for red peppers. This recipe has been adjusted to be in line with Monash’s new recommendation

Find it online: https://www.fodmapformula.com/low-fodmap-meatball-kebabs/