½ tsp chili powder

small handful mint, chopped

zest and juice 1 lemon

2 tbsp extra-virgin olive oil

2 zucchini, cut into long strips with a peeler

225g pack feta cheese, cubed


Mix the chili, half the mint, lemon zest and juice, oil, zucchini and feta. Leave to marinate for 30 mins. Soak 8 wooden skewers for 20 mins.

Thread the zucchini and feta onto the skewers. Cook on the BBQ, or under a grill, for 7-8 mins, turning halfway through and basting with the remaining marinade. Scatter over remaining mint.

Recipe adapted from: Good Food

Recipes IBS Sano - Low FODMAP Recipes - Logo Background Gluten Free and Low FODMAP Recipe - Zucchini & Feta Skewers
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