Recipes From The Gluten-Free Kitchen
Photo courtesy of GF Mom Certified
Hinton, a mom, business owner, author, speaker, functional
medicine-certified health coach and founder of GF Mom Certified, says,
“Add some seasonal flavor to your dinner table! Using in-season
vegetables makes for both a sustainable and appetizing dish. Fire up the
grill and invite your friends and family over for a fresh, gluten-free
take on this classic kabob recipe.”
Marinated Balsamic Chicken or Portobello Skewers with Harvest Vegetables
Yields: 4-6 servings
2 cups balsamic vinegar
¼ cup of honey
2 lbs chicken, chopped into cubes
(plant-based option: cubed portobello mushrooms)
Himalayan salt and pepper
Wooden or metal skewers
(If using wooden skewers, soak in water for 15-20 minutes to prevent burning.)
Mix ingredients in a bowl; let chicken marinate for 15 minutes or up to 8 hours. Season with salt and pepper.
Heat grill to medium-high heat. Slide chicken onto skewers (5-6 pieces each) and place on grill. Grill for about 5 minutes on each side, or until center is cooked through. Brush each side with leftover marinade as you flip the skewers on the grill.
Fresh harvest vegetables
(choose as many as desired)
1 zucchini, 1-in. slices
1 sweet onion, quartered
2 tomatoes, quartered
1 yellow squash, 1-in. slices
1 red pepper, chopped
1 green pepper, chopped
2 Tbsp olive oil or coconut oil
Himalayan salt and pepper to taste
Mix desired vegetables, oil, salt and pepper.
Create bowl or packet with foil; place desired vegetables in foil.
Place foil on grill for 10 to 15 minutes.
Serve with quinoa or wild rice, or alternate vegetables with chicken or mushroom cubes on skewers for a delicious kabob.
Recipe courtesy of Tiffany Hinton. Connect on social media @gfmomcertifed.