This Kabob marinade is another family generational recipe that I have changed to make gluten free. You can make this super easy marinade for chicken, pork or beef! It is so versatile and tastes great on almost anything.
When spring hits, this is one of those recipes I start to crave! It reminds me of my childhood and cook-outs at my Nana and Papa’s house. It was always a special day when we had Kabobs!
You can mix this up ahead of time, add your raw meat and freeze in a gallon ziploc freezer bag to pull out another day.
So easy!
Here are the directions for the marinade. I used chicken this time, but you can use whatever meat you have on hand. Later on this week, we will have another recipe that will use the leftovers from this meal. I would recommend doubling the recipe so that you have plenty to use the rest of the week!
- 1 1/2 lb Meat
- 3/4 cup Salad Oil
- 1/2 cup Coconut Aminos (or 1/4 c. soy sauce if you are not GF/SF)
- 3 TB Honey
- 2 TB Apple Cider Vinegar
- 1 1/2 tsp ginger
- 1 1/2 tsp garlic powder
- 1-2 finely chopped green onions
- Cut Meat into 1 1/2 to 2 inch cubes
- Mix all ingredients
- Cover, Refrigerate and Marinate over night (or a few hours in refrigerator)
- Turn and stir meat every few hours
- Place on skewers
- Cook on grill or Bake at 350 for 20 minutes
I chose to bake mine because our grill was not ready for the season yet… but if you can, Grill!
When I served this as a meal I paired it with a salad, green beans, roasted red potatoes, pickled beets and deviled eggs.
Perfect Springtime Feast!
The next day I decided to use some of the leftover meat to make a chicken kabob salad for lunch. I added romaine, red onion, feta, black olives, cucumber and equal amounts of red wine vinegar and olive oil.
So easy!
Later on this week, I will be posting another AMAZING recipe with the leftover chicken: Curry Chicken Salad with Beets.
Do you have a favorite marinade?
Share with us!
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