BBQ season is here! These kabobs are made with a simple marinade and can easily be made vegan by using tofu instead of chicken.
8 chicken thighs or 4 chicken breast (or 1 package of tofu for a vegan protein option), cut into 1-inch cubes
1/3 cup gluten-free soya sauce
1/3 cup olive oil
1/4 cup honey (use maple syrup for a vegan marinade)
1 tbsp minced garlic
1/2 tsp ground black pepper
1 large red onion and 3 bell pepper cut into 1-inch cubes
1 or 2 zucchini, sliced
1 package of mushrooms, peeled
Approximately 10 stainless steel skewers
1. In a glass baking dish whisk together the oil, soya sauce, honey, garlic, and pepper. Add the chicken cubes, cover, and let marinate in the refrigerator 4 hours or overnight.
2. Place the chicken onto the skewers, piercing the chicken pieces through the center, followed by each of the vegetables. Rotate the chicken and vegetables onto the skewer until there is just an inch or two of space at the bottom.
3. Place the kabobs onto a preheated grill and close the cover. Let cook about 5-10 minutes, flip, and cook another 5-10 minutes or until fully cooked through and veggies are soft.
4. Remove from the grill and serve.