Makes 8 servings
Fody's Asian BBQ Low FODMAP Pork Kebabs
Description of 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.
Fody's Asian BBQ Low FODMAP Pork Kebab Ingredients
- Neutral-flavored vegetable oil, such as canola, sunflower or rice bran
- 2-pounds (910 g) pork tenderloin, cut into large bite-sized chunks
- Kosher salt
- Freshly ground black pepper
- 12-ounces (340 g) large, bite-sized fresh pineapple chunks
- 3 green bell peppers, cored, cut into large bite-sized chunks
- ½ cup (120 ml) Fody Sesame Ginger Low FODMAP Marinade, divided
- ½ cup (120 ml) Fody Low FODMAP BBQ Sauce
Directions for Fody's Asian BBQ Low FODMAP Pork Kebabs
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.
About the Chef
Dédé Wilson is the author of 17 cookbooks, including co-author of The Low FODMAP Diet: Step By Step. Low FODMAP Recipes come courtesy of FODMAP Everyday® where we help you thrive while following the Low FODMAP Diet.
This original low FODMAP chicken recipe was created by recipe developer and author Dédé Wilson. You can find many more original low FODMAP recipes, food and diet guidance as well as resources, support and more at FODMAP Everyday®.
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