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
Author/Source:
AllRecipes.com shared by Jeanine @ thebakingbeauties.com
Ingredients:
- 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)
Directions:
GF Honey Kabobs and salad with Dairy Free Ranch Dressing
GF Honey Kabobs and salad with Dairy Free Ranch Dressing
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.
Freezing Directions:
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.
Servings: 8
This Post will be linked at:
- Tempt My Tummy Tuesday at Blessed With Grace
- Tasty Tuesday at Balancing Beauty and Bedlam
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- Delicious Dishes at It’s a Blog Party
- Tip My Tuesday at Tip Junkie
- Delectable Tuesday at Home Sweet Farm
- Dr. Laura’s Tasty Tuesday at Dr. Laura’s Adventures
[...] week I share Honey Chicken Kabobs from the upcoming June menu at Once a Month Mom. Stop by and say [...]
I have just started trying to do the freezer meals, so I know my ? sounds lame but with this kabob, you can’t pre-stick them and freeze?
Yep, I do it all the time. However, I only use bamboo or wooden skewers if I am pre-threading them as most metal skewers could react to the marinade ingredients. Instead of a freezer bag, use a hard sided container to freeze them so the skewers don’t poke through and cause a leak when thawing.
Thank you,we love kabobs but the threading is what seems to be the most time consuming-I can’t wait to try this.
I love a good honey-soy combo on chicken. Yum!
[...] Honey Chicken Kabobs** [...]
Can these skewers be cooked or broiled in the oven? I don’t have a grill and would like to make them. How would I go about that if I freeze them on the stick raw?
I broil kabobs all the time. Love them anytime of year. :) I put the thawed kabobs on a lightly oiled baking sheet and stick in the oven. I use the “broil” setting on the oven and keep an eye on them, flipping them one or twice to make sure all sides are golden and the chicken is cooked through. I takes only a few minutes per side. About 12 to 15 minutes total, I think, depending on the oven and the size of your kabob pieces. The big thing is to watch them as broil settings can really kick out the heat and you don’t want to burn your kabob.
[...] Honey Chicken Kabobs** [...]
OMG- these are sooooo good nad barely took any time to cook (I broiled them). I made them for the second time last night and can’t wait to eat the leftovers tomorrow. Yummmmm!
Yay! I am so glad you like these! They are one of my family’s favorites, too. I may be known to hide and hoard the leftovers… (shhh… don’t tell on me!) :)
So do you cook the chicken before freezing?
Nope, just put the chicken into the bags as per instructions. On your cooking day, thaw and cook.
[...] Honey Chicken Kabobos (lunch/dinner) [...]
Maybe I’m just dense…but what are the cloves used for? I don’t see them anywhere in the recipe except in the ingredients.
Not dense at all Shelley! It was a typo and meant to say cloves garlic. :)
I froze these last week. The marinade did not actually freeze all the way. The chicken, and veggies feel frozen, but the marinade is more like slushie. Is this correct. Everything else in our deep freeze is frozen solid. Did this happen to anyone else? Is it safe to eat?
Yes, that is correct. That is just how it freezes for me. The high content of the sugar in the honey keeps the marinade from feeling like it froze solid, but it is as cold as the other frozen ingredients. It is the same reason why frozen drink slushes stay “slushy.” Think of a popsicle, that is just water and sugar (basically) frozen, however it isn’t nearly as solid as pure ice cubes. I hope that helps!