Wheat-Free, Gluten-Free Cookbook for Kids and Busy Adults by Connie Sarros

Author:Connie Sarros
Language: eng
Format: epub
Publisher: McGraw-Hill Education
Published: 2010-05-04T16:00:00+00:00

Chicken Kabobs

In place of the chicken, you can use lean pork, ham cubes, or raw shrimp.

1 pound boneless, skinless chicken breasts

¼ cup Italian dressing

2 tablespoons gluten-free soy sauce (San-J Premium Tamari Soy Sauce is gluten- and dairy-free)

teaspoon black pepper

½ green pepper

1 medium onion

8 pineapple chunks

If you are using wooden skewers, soak them in water for 30 minutes. (This keeps them from burning on the grill.)

Wash the chicken. Cut it into ¾-inch squares. Put the chicken in a quart-size, reclosable plastic bag.

Add the dressing, soy sauce, and black pepper to the bag. Seal the bag. Gently push the chicken pieces around so the marinade distributes evenly. Refrigerate chicken for at least 1 hour.

Remove the white membrane and seeds from inside the green pepper and discard. Cut the pepper into four pieces. Peel the onion, then cut it into four wedges.

Thread the skewers with chicken, green pepper, pineapple, and onion, dividing the ingredients evenly. Throw away any leftover marinade.

An adult should preheat the grill, and then spray it with a nonstick spray. Grill the kabobs for about 10 minutes, turning frequently. Use tongs to turn the chicken. (Instead of grilling, kabobs may be broiled.)

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