Description
Enjoy the taste of summer all year long with these quick and easy low FODMAP meatball kebabs!
Ingredients
Scale
- 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
- Preheat your BBQ to medium-high heat. If you’re using wooden skewers, soak them in warm water for at least 20 minutes.
- Combine the bbq sauce, soy sauce, ginger, cane sygar syrup, and sesame oil in a small bowl. Set aside.
- 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
- 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
- Prep Time: 5
- Cook Time: 15
- Category: Lunch, Dinner
- Method: BBQ
- Cuisine: American
Keywords: BBQ, Kebabs, Beef Kebabs, Pineapple Kebabs, Grilled Pineapple