Honey Chicken Kabobs, Gluten Free, Dairy Free (GFCF)

by angelaskitchen on March 4, 2011

I love kabobs!  You can add different types of veggies, different types of meat or go vegetarian and use extra-firm  tofu.  Kabob marinades come in many different flavors so you can have a different taste every time.  Kabobs are also nice because they cook up quickly due to the cuts of meat being cut into smaller pieces, allowing you to get back to your summer fun.  Don’t have a grill?  No problem!  I find that kabobs cook beautifully on a baking sheet in my oven.  Just use the “broil” setting and keep an eye on them.

These Gluten and Dairy Free Honey Chicken Kabobs are naturally dressed up and delicious making them an easy fun meal for kids and adults alike.  I serve mine with fresh fruit and a salad topped with Dairy Free Ranch Dressing.  Yum!

This recipe is an adaption of a recipe from one of my favorite bloggers, Jeanie, from the Baking Beauties. Love it! I adapted it to how I really make it for my family and added freezer directions. Enjoy!

Click here  for printable recipe card with multiple batches for freezer cooking.

5.0 from 1 reviews
Gluten Free Dairy Free Honey Chicken Kabobs
Recipe type: gluten free, dairy free, main, chicken & turkey, grilled
Serves: 8
  • 2 tablespoons oil
  • ⅓ cup honey
  • ⅓ cup gluten free soy sauce
  • ¼ teaspoon ground black pepper
  • 8 skinless, boneless chicken breast halves, cut into 1″ cubes (4 to 5 ounces each, 2 to 2½ pounds total)
  • 2 minced garlic cloves
  • 5 small onions, cut into 2″ pieces
  • 2 red bell peppers, cut into 2″ pieces
  • skewers (if bamboo or wooden, soak for at least for 30 minutes in water)
  1. In a large bowl, whisk together oil, honey, soy sauce and black pepper. Add chicken, garlic, onions and peppers into the bowl, cover and marinade in the refrigerator at least 2 hours.
  2. Preheat the grill for high heat. Drain chicken and vegetables, discarding marinade. Thread chicken and veggies alternately onto metal skewers or wooden skewers that have been soaked in water for 30 minutes. Lightly oil the grill grate. Place skewers on the grill, cooking for 12-15 minutes, until chicken juices run clear. You can also broil kabobs in the oven on a rimmed baking sheet.
  3. To freeze: In a large freezer bag mix together oil, honey, soy sauce and black pepper. Place the chicken, garlic, onions and peppers into the bag, remove as much air as possible, seal and freeze.
  4. To serve: Thaw then follow cooking instructions above.


{ 2 comments… read them below or add one }

Carrie September 30, 2012 at 8:08 pm

I made this tonight and it totally rocked my family’s world! Thank you so much for helping gluten free dairy free moms survive. This made the cut into our regular meal rotation, which isn’t easy to do! I can’t express how many times my kids and husband said something like,”Mmmmmmm, best dinner ever, you are the best mommy in the universe, etc.” I’m still sitting here all giddy over what a huge success it was. There were no leftovers in a family of a two year old (he ate two kabobs! Haha), a five year old, me, and my husband. That is a lot of food! But a very healthy and FUN meal. I broiled them in the oven. I only wish I had thought to throw together fruit kabobs for dessert. 😉


angelaskitchen October 1, 2012 at 7:44 am

You are too sweet! Your comment made my day. So glad to hear you enjoyed it. This is one of our favorite meals, also! To easy and so tasty. Also, I think everything is more fun on a stick- LOL! Have a great week! 🙂


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