Low FODMAP Grilled Prawn, Potato and Courgette Skewers

Perfect as a dinner dish, or a crowd-pleasing party snack!

By Matt Williamson
15 minutes | serves: 1

Chef's tip: served best with a side of rice. Try cooking on a BBQ in summer - the skewers can even be prepared beforehand.


150g raw prawns 

50g courgette, cut into bite sized pieces 

50g cherry tomatoes 

150g boiled baby new potatoes, cooled 

2 tbsp extra virgin olive oil  

Juice of ¼ of a large lemon 

2-3 springs parsley, leaves picked and roughly chopped 

Salt and pepper to taste 

Pinch chilli flakes (optional) 


  1. Heat the grill to high.
  2. Thread the prawns and vegetables onto skewers alternating between ingredients, brush with ½ the olive oil and season with salt and pepper. 
  3. Mix the remaining olive oil with the lemon juice, herbs and chilli (if using). Put to one side. 
  4. Grill until the prawns are opaque and the vegetables are heated through, then toss in the dressing and serve straightaway or at room temperature.