chicken yakitori skewers with rainbow cauliflower rice

We love quick and easy mid-week meals that taste great and look pretty too.  Cue our Chicken Yakitori Skewers with Rainbow Cauliflower Rice.  They pay homage to our friends in Japan and only take minutes to cook.  What's not to love about that?

Rebecca visited Japan several years ago and fell in love with their marinated skewers.  They are traditionally cooked over a BBQ or hot coals, which imparts a smokey flavour to the meat.  If you have a grill or BBQ, you can create this traditional flavour.  However, cooking them in a frying pan works equally as well.

If you are following a low FODMAP diet or simply don't like cauliflower, you can easily swap out the cauliflower for basmati or jasmine rice.  Kids love the colour combinations in this meal.  Why not get creative and add your own mix of vegetables to create a different rainbow every time?

Thanks to our lovely friends at Organic Angels for supplying the scrumptious organic vegetables featured in this recipe.  Click here to find out more about how they could deliver beautiful organic produce to your door.

Serves 4

Classification: Restricted phase, gluten free, dairy free, grain free, sugar-free, low FODMAP (if rice substituted for cauliflower)

Rebecca Coomes The Healthy Gut Chicken Yakitori Skewers recipe

Chicken skewers

6 free-range chicken thighs, cubed

½ cup coconut aminos

1 tsp grated ginger

1 long red chilli, finely chopped

Rainbow rice

1 tbs coconut oil

2 cups cauliflower florets

½ red capsicum, finely diced

½ green capsicum, finely diced

½ yellow capsicum, finely diced

2 tbs coconut aminos

Salt to taste

Method

Place the chicken in a glass or ceramic dish and cover with the coconut aminos, ginger and chilli. Marinate for 6 hours or overnight.

Once the chicken has marinated, thread the pieces onto metal or wooden skewers.

Heat a grill pan or BBQ to medium-high. Place the skewers on the grill and cook until the chicken is cooked through.

Meanwhile, make the rainbow rice. Heat the coconut oil in a large wok over a high heat. Add the cauliflower, capsicum and coconut aminos. Stir-fry for 1 - 2 minutes or until the cauliflower is cooked but still firm. Add salt to taste.

Serve the skewers with a side of cauliflower rice.

Note: If you cannot tolerate cauliflower, please substitute it with basmati or jasmine rice.

Want more family favourites recipes?

Rebecca Coomes author Sibo Fam Fav Ebook Cookbook

The SIBO Family Favourites eCookbook is crammed full of family-friendly meals that the whole family can enjoy together. All recipes are based on the SIBO Bi-Phasic diet by Dr Nirala Jacobi ND and clearly list what phase they are suitable for.

All recipes are 100% gluten-free and soy-free. There are dairy-free, grain-free, sugar-free and low FODMAP options available.

Order your copy today and choose between an eCookbook or a hard copy one to scribble in, like we do!

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