Low FODMAP Recipe: Pork, lemon & potato kebabs

Ingredients

16 baby new potatoes

700g pork tenderloins (you'll find this in most supermarkets)

lemon wedges, to serve

For the lemon marinade

2 tbsp chopped fresh rosemary leaves, or 2 tsp dried

3 tbsp olive oil

½ lemon, juice only

oil, for spraying or brushing

Method

Cook the potatoes in boiling salted water for 10-12 minutes until barely tender.

Drain well. Trim the pork of any excess fat and cut the meat into 3cm cubes.

Thread the pork alternately with the potatoes on to 8 skewers.

First get the barbecue going or put the grill on to heat up.

Mix the chopped rosemary, olive oil and lemon juice together and season with salt and pepper.

Brush the marinade over the pork and potatoes.

Barbecue or grill for 14 minutes, turning once and brushing again halfway through cooking. Serve with lemon wedges.

Recipe from Good Food magazine

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