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

Thread the zucchini/courgettes and halloumi 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 from Good Food magazine

Low FODMAP Recipe

Zucchini & halloumi skewers

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½ tsp chilli powder

small handful mint, chopped

zest and juice 1 lemon

2 tbsp extra-virgin olive oil

2 zucchini/courgettes, cut into 1cm rounds

225g pack halloumi cheese, cubed

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