This platter is delicious and not at all heavy. The tzatziki and quinoa can be made ahead of time. The cucumber & tomato salad and tzatziki help keep the dish light and fresh.
If you’ve completed your Reintroduction Phase and know chickpeas (GOS) are safe for you, have fun and add hummus to the plate!
For a low-Fodmap hummus I recommend Fodmap Everyday’s hummus recipe.
I cook the chicken kofta on the stove, but it can also be cooked in the oven or on the grill.
Mix all spices for the kofta and set aside. Put the ground chicken in the bowl and add the spices, parsley and egg and slowly add the bread crumbs as you mix. Take a quarter of the meat mixture and roll it in your hands into a cylinder-like shape and press the skewer stick in the middle and continue to form the cylinder form around the stick. Place the kofta on the cooking surface and rotate periodically so the sides cook evenly and cook until the internal temperature of the center is 165 F.
Low Fodmap Chicken Kofta Platter
Equipment
- Wood skewers
Ingredients
Chicken
- 1 lb ground chicken
- 1/4 cup fresh parsley, finely chopped
- 1/2 tsp Freefod Onion Replacer
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 tsp sweet paprika
- 1/4 tsp cumin
- 1/2 tsp aleppo pepper
- 1/2 cup breadcrumbs, gluten-free if necessary
- 1 large egg (NOT extra large or jumbo)
Cucumber & Tomato Salad
- 1 tomato, chopped
- 1/2 cucumber, chopped
- 1 tsp garlic olive oil
- Juice from 1/2 lemon
- sea salt
- ground peppercorn
Tzatziki
- 1 cup Greek yogurt, lactose-free if necessary
- 1/2 cup cucumber, peeled, cored & finely chopped
- 1 tsp white wine vinegar
- 1 tsp garlic olive oil
- 1 tbsp fresh dill, minced
- Juice from 1/2 a lemon
- salt & pepper to taste
Platter
- 1/2 cup Low-fodmap tzatziki OR hummus (link to hummus recipe in post)
- shredded lettuce
- 1 cup quinoa, brown rice or combination
- 1 green onion, chopped (green parts only)
- lemon wedge
- olive oil
- sea salt & ground peppercorn
Instructions
- Combine chopped tomato and cucumber with lemon juice, garlic olive oil, salt and pepper in a bowl and toss to combine. Place in the fridge and toss occasionally so flavors mix.
- Make tzatziki and place in the fridge.
- Make quinoa or brown rice according to directions.
Kofta
- Add spices for kofta and set aside. Chop parsley and whisk egg.
- Place ground chicken in a bowl and top with spices, parsley and egg and mix to combine. Slowly add breadcrumbs to mix.
- Split meat mixture into four equal parts. Take a quarter of the mixture and start to shape into a cylinder in your hands, press a wooden skewer into the mixture and continue to shape the kofta into a cylinder-like shape around the skewer.
- Place the skewers on a pan on medium heat and rotate to ensure sides cook evenly. Cook until center's internal temperature is 165℉, about 20 minutes depending on the type of pan.
Making the platter
- Place shredded lettuce on a plate or wide bowl and place kofta skewers on top of the lettuce. Serve with quinoa/brown rice, cucumber & tomato salad and green onion.
- Serve each platter with 1/4 cup of tzatziki. Or sub 1/4 cup of hummus. NOTE: have both IF you know what's safe for you based on your Reintroduction phase.
- Drizzle olive oil overtop and serve with lemon wedge.