Gluten Free, Egg Free, Soy Free, Tree Nut Free, Peanut Free, Fish Free, Shellfish Free, & Dairy Free
Who doesn't love a good summer BBQ? I know we do and what better way than to have it totally allergy friendly. These chicken and veggie kabobs are so delicious and the marinate for them is so simple. Y'all are gonna love this arugula salad, so tasty and super easy to put together.
First I start by cutting my veggies and chicken into bite size pieces. Now the good thing about this recipe, besides it being allergy friendly, is that you can change the meat and the veggies to whatever you prefer. This is just what I had on hand. I used two boneless skinless chicken breasts, button mushrooms, sweet peppers and an onion. I usually also add zucchini but I didn't have any this time. So once you get everything washed and cut into pieces, then you just layer them on the skewers. I prefer medal skewers, they are more sturdy and I don't have to presoak them like you do wooden skewers. I love these Blue Donut Kabob Skewers and we use them all the time. For the marinade I just use Badia Sazon Tropical, and yes its gluten free, and Badia Garlic Powder and Canola Oil. Mix it together and brush it on both sides of the skewers. Then I let them hang out for about an hour.
Once the meat and veggies marinate, they then head over to my sweet hubby who grills them. He grills them for 15 minutes on one side then turns them over for another 15 minutes.
While the skewers are cooking, I start my organic jasmine rice in my Pioneer Woman Instant Pot. Oh my gosh I love this thing! Its a slow cooker, a pressure cooker, a rice cooker and so on. Best gift ever, thanks mama!
Next, I make the dressing for the arugula salad. Now let me warn you about this salad. Its super easy to make but your family will go crazy for it. My family thought we didn't like arugula salad until we went to this wonderful steakhouse in Singapore called Wooloomooloo. It came as a side with your entree. We all tried it and fell in love and now its a weekly staple in our house. Okay, so back to the dressing...its just garlic, dijon mustard, red wine vinegar, olive oil, water, salt and pepper. whisk it and that's it. Toss in the arugula and there you have it. This will be your new go to salad.
Ingredients:
Chicken and Veggie Skewers-
Two boneless skinless chicken breast into cubes
10-12 small sweet peppers
1 sweet onion
1 pint of button mushrooms
1 tablespoon Badia Sazon Tropical
1 teaspoon on Badia Garlic Powder
1/3 cup canola oil
Arugula Salad
1 container of arugula
2 gloves of garlic minced or pressed
1 squeez of dijon mustard
2 tablespoons red wine vinegar
2 tablespoon olive oil
A splash of water
Salt and pepper to taste
Make rice according to instructions.
Directions:
Once all your chicken and veggies are cut to cube size pieces, start putting them on the skewers. Then in a small bowl, add the Badia Sazon Tropical and garlic powder to a small bowl and add the canola oil. Mix well and brush on both sides of the kabobs. Grill for 15 minutes on one side and turn and continue to cook for an additional 15 minutes.
When the skewers go on the grill, make the rice according to the package instructions.
Whisk together in a bowl the garlic, dijon mustard, red wine vinegar, olive oil, water, salt and pepper till combined. Then toss your arugula until it is well coated.
Enjoy!
The Food Allergy Divas