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- Gluten-Free Teriyaki Chicken, Shrimp and Salmon Kebabs
Gluten-Free Teriyaki Chicken, Shrimp and Salmon Kebabs
Celiac.com 08/20/2013 - Teriyaki is one of those easy-to-love Japanese dishes that have found a welcome home on many eatery menus in the U.S.
These kebabs offer an easy to make, barbecue friendly version that will have your guests clamoring for more.
This recipe produces tasty gluten-free kebabs of teriyaki-glazed chicken, shrimp and/or salmon. Serve alone for a snack, or with rice and salad or grilled vegetables for a full meal.
- 2 pounds cubed chicken thigh meat, shrimp, or salmon
- 4 dozen chunks of fresh pineapple
- Gluten-free teriyaki sauce (recipe below)
- Bamboo skewers (1 dozen or so, soaked in water 20 min)
Poke chicken using a fork. Mix other ingredients in a bowl. Marinate the chicken in the mixture for 15 minutes in the refrigerator.
Prepare the teriyaki sauce as indicated below.
Skewer 4-5 pieces of chicken, shrimp or salmon per skewer. Put fresh pineapple chunks between the pieces. Grill until done.
Remove and coat with finished teriyaki sauce. Serve.
Gluten-free Teriyaki Sauce Recipe
- 3 tablespoons water
- 3 tablespoons sake
- ¼ cup mirin (Japanese rice wine)
- ¼ cup gluten-free soy sauce
- 3 tablespoons brown sugar
- 1 tablespoon honey
- 1 teaspoon fresh ginger, minced
- 1 teaspoon garlic, minced
- ¼ teaspoon sesame oil
- 3 tablespoons cornstarch
- ¼ cup cold water
Mix everything (except the cornstarch and ¼ cup of water) together and then use to marinate chicken for 20-30 minutes.
Important: Scale sauce according to how many skewers you are grilling. The above makes sauce for about a dozen or so skewers.
Once chicken is marinated, remove and drain chicken.
Place sauce in a sauce pan and bring to a boil.
Once mixture boils, lower heat and simmer about 3-4 minutes or so, stirring generously.
Mix cornstarch and cold water in a cup and dissolve. Add little by little to sauce in pan, stirring until mixture reaches desired thickness.
Thin with water if too thick. Brush over cooked meat and serve.
Store in the fridge for up to a week.
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Jefferson Adams is a freelance writer living in San Francisco. His poems, essays and photographs have appeared in Antioch Review, Blue Mesa Review, CALIBAN, Hayden's Ferry Review, Huffington Post, the Mississippi Review, and Slate among others.
He is a member of both the National Writers Union, the International Federation of Journalists, and covers San Francisco Health News for Examiner.com.View all articles by Jefferson Adams
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