Serve them as an appetizer or as a full meal along with Asian slaw or salad and cauliflower or fried rice. Bamboo skewers work nicely here and make for a pretty presentation. You’ll need 12 bamboo skewers for this recipe. Save some boiled marinade for dipping.
MAKES 6 SERVINGS.
1/3 cup gluten-free tamari or soy sauce
¼ cup seasoned rice wine vinegar
3 tablespoons honey
1 tablespoon fresh ginger root, peeled and grated
3 medium green onions, chopped (green tops reserved for garnish)
½ lemon, juiced
2 tablespoons toasted sesame oil
1 tablespoon olive oil, more for wiping grill
2 pounds chicken tenders
½ teaspoon cornstarch, optional
1 teaspoon toasted sesame seeds, for garnish
Tops of 3 green onions, chopped, for garnish
1. Combine tamari or soy sauce, vinegar, honey, garlic, ginger, onions, lemon juice, sesame oil and olive oil in a zip-top bag. Add chicken tenders and mix so that chicken is coated in the marinade. Refrigerate at least 2 hours or up to 6 hours.
2. Soak bamboo skewers 60 minutes, keeping sticks completely submerged. Remove and drain.
3. Remove chicken from refrigerator and vertically lace 1 piece of chicken through each skewer. Set kebab on a plate and repeat. Let sit while grill heats up. Reserve marinade to make a sauce.
4. Heat grill to medium heat (about 350°F). Clean and lightly oil the hot grill. Place chicken kebabs on the grill, cover and cook 3 minutes. Turn and cook another 3 minutes. Check chicken for doneness. Juices should be clear and the center of the thickest part should register 170°F on a meat thermometer. (Cook an additional minute on each side, if necessary.) Remove from grill and transfer to a serving platter.
5. In a small saucepan, heat reserved marinade until boiling to make a dipping sauce.* Thicken with ½ teaspoon cornstarch mixed with 2 tablespoons water, if desired. Sprinkle chicken with sesame seeds and green onion. Serve alongside hot dipping sauce.
*If serving leftover marinade with the kebabs, boil it first for several minutes for safety.
Each serving contains 397 calories, 24g total fat, 5g saturated fat, 0g trans fat, 61mg cholesterol, 674mg sodium, 23g carbohydrate, 2g fiber, 1g sugars, 22g protein, 10Est GL.
Each tablespoon of marinade contains 28 calories, 2g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 155mg sodium, 3g carbohydrate, 0g fiber, 2g sugars, 1g protein, 2Est GL.
Helpful Hints for Meat Marinating
These shortcuts will save you time when marinating the meat.
In the Bag
Mix marinade ingredients in a large zip-top bag. Add the meat, making sure it’s covered with marinade, and seal. Set the bag in the fridge to marinate for several hours. Shake the contents gently every couple of hours to make sure the meat is evenly coated.
When time is short, look for crushed garlic and ginger at your local supermarket. They’re sold frozen in trays of pre-measured cubes. Just pop out as many as you need for the marinade. Try Dorot Crushed Garlic and Ginger Cubes.
Dipping Sauce Safety
Reserve some marinade as a dipping sauce before it touches the raw meat. This saves you from having to boil it later. (Any marinade that touches raw meat must be boiled for several minutes before it’s used as a dipping sauce.)
Food editor Beth Hillson is a chef and cooking instructor. She is founder of Gluten-Free Pantry, one of the first gluten-free companies in the United States, and author of Gluten-Free Makeovers, and, The Complete Guide to Living Well Gluten Free (Da Capo Lifelong).