Recipes From The Gluten-Free Kitchen

Tiffany 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.

Stir periodically.

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.