Allergen-free Recipe: Easy Summer Grilling For Father’s Day and Every Day

Greek Chicken Kabobs

Photo by farmwifecooks.com

June is a great time to use the fresh veggies from the garden and fire up the grill. This easy recipe incorporates healthy vegetables that can be easily grown in the Chicagoland area, including bell peppers, tomatoes and zucchini. It can be modified to include more favorites as a personal preference and seasonal availability, such as pineapple, Vidalia onions, eggplant or even peaches.

Easy Balsamic Chicken Skewers

Yield: 4 servings, each of 1 or 2 skewers and 1/2 cup quinoa.

2 cups balsamic vinegar

¼ cup honey

2 lb chicken*

Himalayan salt and
pepper

Wooden or metal skewers

*Substitute portobello or another hearty mushroom for a plant-based entrée.

Mix ingredients in a bowl. Marinate from 15 minutes to 8 hours. Season with salt and pepper. Put on grill and spread on extra marinade.

Recommended fresh veggies, adjust as desired:

Zucchini and yellow squash

Onion

Tomato

Red pepper

Green pepper

Olive oil or coconut oil

Himalayan salt and pepper to taste

Place on grill in aluminum foil (make foil into a bowl).

Grill 10 or 15 minutes. Stir occasionally. Can leave longer if medium heat.

Can use same method and make veggie kabobs. Serve with quinoa.

Recipe courtesy of Tiffany Hinton, GF Mom Certified. Connect online at @gfmomcertified and listen to Tiffany’s podcast, Cultivating Guts, on Spotify or iTunes.

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