Gluten Free Chicken Kebabs – Kabobs with Honey Marinade

Gluten Free Chicken Kebabs – Kabobs with Honey Marinade might be just the main course you are searching for. This recipe serves 4 and costs $1.86 per serving. Watching your figure? This gluten free and dairy free recipe has 404 calories, 26g of protein, and 17g of fat per serving. A mixture of onion, mustard, skinless boneless chicken breast halves, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes approximately 45 minutes. 89 people have tried and liked this recipe. It is brought to you by Gluten Free Recipe Box. Taking all factors into account, this recipe earns a spoonacular score of 53%, which is solid. Try Hawaiian Chicken Kabobs (Paleo, Gluten-Free, Soy-Free + Refined Sugar-Free), Gluten Free Teriyaki Chicken Kabobs #Chickendotca, and Chinese Soy Free Gluten Free Barbecue Sauce Marinade for similar recipes.

Servings: 4

 

Ingredients:

2 garlic cloves, peeled and smashed with the side of a knife

1 teaspoon ground black pepper (less if you don't like it spicy)

1/2 cup honey

1 teaspoon gluten-free mustard (French's)

1 medium onion, cut into triangular pieces (optional)

1/2 each red and green bell peppers, cut into triangular pieces

4 skinless, boneless chicken breast halves - cut into bite-size pieces

1/4 cup gluten-free soy sauce

1/4 cup vegetable oil

Equipment:

casserole dish

whisk

bowl

grill

skewers

Cooking instruction summary:

In a large bowl, add oil first. Then whisk in honey, soy sauce, mustard, and pepper.Lay the chicken breasts in a casserole dish or similar container. Pour on most of the marinade, reserving about 1/4 cup for basting during the grilling process. Cover and refrigerate for at least 2 hours or preferably overnight.When you're ready to cook, preheat your grill to high heat.Drain and discard marinade from the chicken.Place the chicken, onion, peppers, and mushrooms (if using) on the skewers, alternating between vegetables and chicken.Once the grill preheats, lightly oil the grilling surface. Place the kebabs on the grill and cook for about 12 minutes, turning once. Chicken cooks safely when it reaches 160 degrees. Marinade each side before and after turning.

 

Step by step:


1. In a large bowl, add oil first. Then whisk in honey, soy sauce, mustard, and pepper.Lay the chicken breasts in a casserole dish or similar container.

2. Pour on most of the marinade, reserving about 1/4 cup for basting during the grilling process. Cover and refrigerate for at least 2 hours or preferably overnight.When you're ready to cook, preheat your grill to high heat.

3. Drain and discard marinade from the chicken.

4. Place the chicken, onion, peppers, and mushrooms (if using) on the skewers, alternating between vegetables and chicken.Once the grill preheats, lightly oil the grilling surface.

5. Place the kebabs on the grill and cook for about 12 minutes, turning once. Chicken cooks safely when it reaches 160 degrees. Marinade each side before and after turning.


Nutrition Information:

Quickview
403k Calories
26g Protein
16g Total Fat
40g Carbs
7% Health Score
Limit These
Calories
403k
20%

Fat
16g
26%

  Saturated Fat
11g
74%

Carbohydrates
40g
13%

  Sugar
36g
41%

Cholesterol
72mg
24%

Sodium
958mg
42%

Get Enough Of These
Protein
26g
53%

Vitamin B3
12mg
63%

Selenium
37µg
53%

Vitamin B6
0.98mg
49%

Vitamin C
23mg
28%

Phosphorus
274mg
27%

Vitamin B5
1mg
18%

Potassium
556mg
16%

Manganese
0.27mg
13%

Magnesium
42mg
11%

Vitamin B2
0.17mg
10%

Vitamin A
503IU
10%

Vitamin B1
0.11mg
7%

Vitamin E
0.99mg
7%

Iron
1mg
6%

Zinc
0.93mg
6%

Folate
20µg
5%

Vitamin K
5µg
5%

Fiber
1g
5%

Copper
0.09mg
5%

Vitamin B12
0.23µg
4%

Calcium
24mg
2%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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