Gluten Free & Dairy Free Honey Chicken Kabobs
I love kabobs! You can add different types of veggies, different types of meat or go vegetarian and use extra-firm tofu. Kabob marinades come in many different flavors so you can have a different taste every time. Kabobs are also nice because they cook up quickly due to the cuts of meat being cut into smaller pieces, allowing you to get back to your summer fun. Don’t have a grill? No problem! I find that kabobs cook beautifully on a baking sheet in my oven. Just use the “broil” setting and keep an eye on them.
These Gluten and Dairy Free Honey Chicken Kabobs are naturally dressed up and delicious making them an easy fun meal for kids and adults alike. I serve mine with fresh fruit and a salad topped with Dairy Free Ranch Dressing. Yum!
Gluten & Dairy Free Honey Chicken Kabobs
AllRecipes.com shared by Jeanine @ thebakingbeauties.com
- 1/4 cup vegetable oil
- 1/3 cup honey
- 1/3 cup gluten free soy sauce
- 1/4 teaspoon ground black pepper
- 8 skinless, boneless chicken breast halves, cut into 1″ cubes
- 2 cloves
- 5 small onions, cut into 2″ pieces
- 2 red bell peppers, cut into 2″ pieces
- skewers (if bamboos or wooden, soak for at least for 30 minutes in water)
In a large bowl, whisk together oil, honey, soy sauce and black pepper. Add chicken, garlic, onions and peppers into the bowl, cover and marinade in the refrigerator at least 2 hours.
Preheat the grill for high heat. Drain chicken and vegetables, and discarding the marinade. Thread chicken and vegetables alternately onto metal skewers or bamboo skewers that have been soaked in water for 30 minutes. Lightly oil the grill grate. Place the skewers on the grill. Cook for 12-15 minutes, until chicken juices run clear.
In a large freezer bag whisk together oil, honey, soy sauce and black pepper. Place the chicken, garlic, onions and peppers into the bag, remove as much air as possible, seal and freeze.
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