A Delicious Gluten-Free BBQ Recipe for Entertaining

Gluten-Free Dinner Recipe - Chicken Kabobs, Corn, Rice & Beans, & Cabbage Salad

My friend’s son has Celiac Disease and I prepared this menu last week when they were visiting from Southern California. Everything is gluten-free, prepared from unprocessed ingredients and from the local grocery store. Enjoy!

Starters

  • Corn chips with fire roasted salsa
  • Roasted and salted almonds

Main

  • Chicken and veggie kabobs
  • Sweet and sour cabbage slaw—the best gluten-free accompaniment to BBQ!
  • Fresh local sweet corn
  • White or Brown Basmanti Rice in chicken broth
  • Black beans

Dessert

  • Vanilla frozen yogurt with blueberry/raspberry puree

 

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Recipes

Kabobs—8 kabobs, 4-6 servings

Soak skewers for 30 minutes to prevent charring.
4 boneless skinless chicken breasts
16 large mushrooms
1 red or yellow pepper
1 red onion
other veggies of choice

Marinade:
½ cup olive oil
3 Tablespoons fresh lemon juice or red wine vinegar
2-3 cloves fresh garlic
I teaspoon each salt and black pepper
¼ cup fresh herbs such as basil, thyme, and parsley.
Thread the meat onto skewers. Cover and refrigerate for 30 minutes or up to 2 hours.

Cabbage salad:

2 cups shredded green cabbage
1 cup shredded red cabbage
2 thinly sliced green onions
¼ cup chopped cilantro
½ cup thinly sliced celery
½ cup thinly sliced red, yellow or orange pepper

Dressing:
2 Tablespoons sugar
3 Tablespoons apple cider or other vinegar
2 Tablespoons canola oil
½ teaspoon salt
1/3 teaspoon freshly ground pepper

Combine first 7 ingredients and chill. Blend last 5 ingredients, stirring until sugar is dissolved. Toss with salad just before serving.

Berry puree for ice cream:

Syrup:
¼ cup water
3 Tablespoons sugar
Puree:
1 cup fresh blueberries or frozen, unsweetened and thawed
1 cup fresh raspberries or frozen, unsweetened and thawed
1 teaspoon fresh lemon juice

Bring water and sugar to a boil in a heavy saucepan, stirring until sugar dissolves. Cool syrup to room temperature. Puree blueberries and/or raspberries in blender or food processor. Stir in syrup and lemon juice. Refrigerate until chilled.

Try it at Home!

I always love to hear how you can use these recipes in your own home, and how the recipes can be adapted to suit different dietary needs. Leave a comment or send me an email!