Gluten Free-zer Friday – Chicken Kabobs

I’m walking 60 miles in the Breast Cancer 3-day!  Will you help me reach my goal?

Head over to MJ’s for Freezer Food Friday.

If you have a freezer recipe to share that is gluten free, link back here and join in on Gluten Free-zer Friday.  I’ld love to have ya join in!

Participating in Gluten Free-zer Friday: 

1. If you would like to participate in Gluten Free-zer Friday, simply email your post link to your gluten free freezer recipe (angelas_kitchenATcomcastDOTnet) or leave a comment below and I will add you to the roundup.

2. Link back to this post on the post with the recipe you have linked. 

For all the grilling time coming up, here are some Chicken Kabobs.  Yummy!  I like to cook the chicken, onions, and peppers on the same skewers for my kabobs, but thread the more delicate veggies (summer squashes, mushrooms, etc.) on a separate skewer as they cook quicker.  That way you can better control the cooking time the different ingredients need to have.

Chicken Kabob Marinade

6 or 8 boneless, skinless chicken breasts cut into 1″ chunks

6 garlic cloves, minced

3/4 cup finely minced onion

1/2 cup finely minced cilantro

1/3 cup olive oil

1/2 teaspoon paprika

1 teaspoon ground cumin

1 1/2 teaspoon dried parsley

1/2 teaspoon salt

1/2 teaspoon ground pepper

Combine all ingredients in a large zip-seal freezer bag.  Mix ingredients until chicken is completely coated.  Remove as much air as possible and seal.  Label bag, flatten and freeze.

To serve:  Thaw chicken in refrigerator.  If using bamboo skewers, soak skewers in water for 30 minutes.  Remove chicken from marinade and discard marinade.  Thread chicken on skewers, leaving a bit of space between.  You can use onion or pepper slices between the chicken if desired.  Grill or broil kababs (flipping half way through cooking time) until chicken is golden and juices run clear.