Fody's Asian BBQ Low FODMAP Pork Kebabs

One day I got to thinking, what would happen if I combined Fody's Sesame Ginger Low FODMAP Marinade with Fody's Low FODMAP BBQ Sauce? These Asian BBQ Low FODMAP Pork Kebabs are what happened! Gingery, tangy, sweet and loaded with flavor - this is an inspired combination, if I say so myself. Cubes of tender, lean pork alternating with green bell pepper and pineapple slathered with this brand new concoction - which is made simply by stirring two Fody low FODMAP ingredients together. Get your grill ready!

Use the images to guide you in prepping the pork, bell pepper and pineapple. You want everything about the same size for even grilling.

Prepare a medium hot grill, propane or hardwood charcoal, or preheat a grill pan indoors. If grilling outdoors, brush (your clean) grates with a little vegetable oil.

Place the pork in a small nonreactive bowl and season generously with salt and pepper, rubbing it into the meat with your fingertips. Add ¼ cup (60 ml) of Fody Sesame Ginger Marinade to the pork and toss to coat. Allow to marinate for 15 minutes while grill preheats.

Remove the pork from marinade and thread alternately with peppers and pineapple onto skewers using images to assist. I like to begin and end with peppers and suggest 3 to 4 pieces of pork on each skewer (which will constitute a serving). Discard the marinade the pork was marinating in.

Whisk together the remaining Fody Sesame Ginger Marinade and the Fody BBQ Sauce in a small nonreactive bowl; set aside.

Grill the skewers for about 6 to 8 minutes total, turning a few times. Brush your combination marinade/BBQ sauce on the skewers often, making sure to coat all sides. Get some nice char marks on there and make sure pork is cooked through. Remove to a platter; your kebabs are ready to serve after a 5-minute rest.