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Showing results for tags 'skewers'.
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Gluten-Free Yakitori: A Delicious Twist on a Japanese Classic
Scott Adams posted an article in Chinese & Asian
Celiac.com 01/28/2025 - Yakitori, which translates to “grilled chicken” in Japanese, is a beloved street food that has been enjoyed in Japan for centuries. Originating in the Edo period, this dish became popular as a quick, affordable meal, often paired with sake or beer in bustling izakayas (Japanese pubs). Traditionally, yakitori is made by skewering various parts of the chicken—thighs, wings, or even gizzards—and grilling them over hot charcoal. The smoky flavor and savory-sweet glaze make it a favorite among locals and travelers alike. For those following a gluten-free lifestyle, the challenge lies in the glaze. Conventional yakitori sauce often includes soy sauce, which contains gluten. This gluten-free yakitori recipe preserves the authentic taste of the dish by substituting tamari for soy sauce. The result? A rich, umami-packed glaze that perfectly complements tender, smoky chicken. Whether you’re hosting a backyard barbecue or recreating Japanese flavors at home, this recipe is a guaranteed crowd-pleaser. Gluten-Free Yakitori Recipe Ingredients (Serves 4): 1 pound (450g) boneless chicken thighs or breasts, cut into bite-sized pieces 2-3 green onions (optional), cut into 1-inch segments 8-10 bamboo skewers, soaked in water for 30 minutes For the Yakitori Glaze: ⅓ cup gluten-free tamari 3 tablespoons mirin (a sweet Japanese cooking wine) 2 tablespoons brown sugar 1 teaspoon gluten-free rice vinegar 1 garlic clove, minced ½ teaspoon grated ginger Optional Garnish: Toasted sesame seeds Finely chopped green onions Instructions: Prepare the Glaze: In a small saucepan, combine tamari, mirin, brown sugar, rice vinegar, garlic, and ginger. Heat over medium-low heat, stirring occasionally, until the sugar dissolves and the sauce thickens slightly, about 5-7 minutes. Remove from heat and set aside to cool. Assemble the Skewers: Thread the chicken pieces onto the soaked bamboo skewers. If using green onions, alternate the chicken with onion segments. Preheat the Grill: Heat your grill or grill pan to medium-high. Lightly oil the grates to prevent sticking. Grill the Yakitori: Place the skewers on the grill and cook for 6-8 minutes, turning frequently to ensure even cooking. Brush the chicken generously with the yakitori glaze during the last 2-3 minutes of grilling to caramelize the sauce without burning. Serve and Enjoy: Transfer the skewers to a serving plate and sprinkle with sesame seeds and chopped green onions if desired. Serve immediately with rice or a side of grilled vegetables for a complete meal. Tips for Success: Bamboo Skewers: Soaking the skewers prevents them from burning on the grill. Charcoal Grill: For an authentic flavor, use a charcoal grill to mimic the smoky taste of traditional yakitori. Marination: While not necessary, marinating the chicken in a small portion of the glaze for 30 minutes can enhance flavor. This gluten-free yakitori recipe is proof that you don’t have to compromise on taste when accommodating dietary needs. It’s a flavorful nod to a Japanese classic, ensuring everyone at the table can savor the experience without worry. Enjoy your yakitori adventure! -
Celiac.com 10/13/2022 - Satay is the Thai version of marinated meat grilled on a stick. This chicken satay recipe is a tasty marriage of chicken marinated in Asian spices, then skewered and grilled to create a flavor sensation. With grilling season still in full swing in many locations, these delicious treats are sure to disappear and leave lots of happy smiles in their wake. Ingredients 2 pounds chicken thigh meat, trimmed and cut to small chunks 6-8 12-inch long metal skewers ¼ cup packed brown sugar ¼ cup gluten-free fish sauce 4 cloves garlic, crushed 2 tablespoons minced onion 2 tablespoons vegetable oil 2 tablespoons gluten-free soy sauce 2 tablespoons ground coriander 1 tablespoon grated fresh ginger root 1 tablespoon ground cumin ½ teaspoon ground turmeric ⅛ teaspoon cayenne pepper 1 2-inch piece of fresh lemon grass (white part only) Directions Whisk together brown sugar, gluten-free fish sauce, garlic, onion, oil, gluten-free soy sauce, coriander, ginger, cumin, turmeric, and cayenne pepper in a mixing bowl until smooth. Bruise lemongrass by hitting it lightly several times with the back of a large chef's knife; mince lemongrass and add to marinade. Cut chicken sirloin into strips about 2 1/2-inches long and 1/8 inch-thick. Stir chicken into marinade until chicken is completely coated, about 1 minute. Cover the bowl with plastic wrap and marinate in the refrigerator for 2 to 4 hours. Heat an outdoor grill for high heat. Lightly oil the grate. Remove chicken from marinade and shake off excess marinade. Thread 1/4 of the meat onto each metal skewer. Discard remaining marinade. Arrange skewers on the heated grill; cook until meat stops sticking to the grill, 1 to 2 minutes. Flip skewers and continue cooking until meat is well browned and shows grill marks, 2 to 2 1/2 minutes. Flip skewers once more; cook until meat is still slightly pink, about 2 minutes. Transfer skewers to a platter; let rest for 2 minutes before serving.
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Celiac.com 03/25/2022 - We love summer! It awakens us to sunshine, family picnics, pool parties, longer days, beautiful nights— and easier gluten-free dining. Many people literally move the kitchen outdoors to their grill. Meals are simpler to prepare and can center on small plates and finger foods. At The Gluten-Free Cooking School in Phoenix, AZ, we enjoy creating easy and fun snacks to make our lives easier. Last year Whole Foods Market in Arizona welcomed us to give a gluten-free lecture series and food demonstrations in their stores. The following recipes were created for a summer class. They were so well received; we decided to share some of them with you, our friends. Grab your sunscreen and shades, make a couple of these appetizers and let the pool party begin! Fruit Fruit is nutritious, fun to dress up and easy to eat. Some fruits, such as apples and pears are best prepared at the last minute unless they are in a sauce—lime or lemon juice to help prevent them from turning brown. Apples: Dip wedges in pure maple syrup or gluten-free Rice Syrup, then dip in a combination of finely chopped nuts and raisins. Bananas: Slice a peeled banana lengthwise. Spread Nutella chocolate spread on both cut sides and stuff miniature marshmallow and raisins or nuts between the two slices. Mellon Wrapped in Prosciutto or ham: An elegant appetizer or finger food doesn’t get much easier than this. Simply slice any papaya, muskmelon, cantaloupe or mango into thin slices (peel and remove seeds first), then wrap thin strips of Prosciutto around the center of the slice. Apricots: Cut a fresh apricot in half, remove the seed and fill it with a gluten-free blue cheese or cottage cheese, then sprinkle with parsley leaves. Vegetables Like fruits, vegetables are highly versatile and healthy. Due to their heartiness, many of the vegetable appetizers or finger foods may be prepared ahead and will not suffer from browning or wilting, unless left in the Arizona heat, of course. Use vegetables as scoopers for any spread or as a ‘carrier’ for decorative and tasty no-cook-no-bake fillings. Vegetable fillings do not always have to fill up the entire piece of vegetable. Use a high contrast colored filling for extra appeal. Endive Leaves with beets are particularly beautiful. Cut endive leaves from their base, rinse and dry. Place a layer of canned or jarred beets toward the base of each endive leaf. Add a green delicate sprout for contrast. Pipe Cream Cheese thinned with milk and put into the endive leaves. Add a thin slice of freshly cut apple along the side of the cream cheese. Sprinkle with finely cut chives. Cherry Tomatoes: Choose cherry tomatoes that still have a little green stem attached. Cut a ‘hat’ off and scoop out the insides with a small melon ball scooper. Fill the cherry tomato with a spread by scooping the spread into the cherry or piping it in with a decorative tip pastry bag. Skewers Purchase mozzarella balls or cut mozzarella into chunks the size of cherry tomatoes. Remove stems from the tomatoes. Make a marinade of two parts extra virgin olive oil and one part red wine vinegar with a dash of lime juice, salt and pepper. Place mozzarella and tomatoes in the marinade and refrigerate for 30 minutes. Skewer mozzarella balls and the cherry tomatoes. Arrange on plate and garnish with basil. Make small melon balls from a firm cantaloupe and put on a skewer. For added zip, marinate melon balls in 1/3 cup Cointreau and 1/3 cup chopped fresh mint leaves prior to skewering. No Cook No Bake Appetizer: Gluten-Free Cracker Pie Ingredients: 1 cup of finely crushed gluten-free crackers of your choice 3 Tablespoons of melted butter or olive oil 2 cups of sour cream or tofu 1⁄2 cup pimiento-stuffed green olives 1⁄2 cup finely chopped celery 1⁄2 cup finely chopped green pepper 1⁄2 cup finely chopped onion 2 Tablespoons lemon juice 1 teaspoon salt 1 teaspoon Lea & Perrins Worcestershire Sauce Directions: Mix cracker crumbs with melted butter and press half into the bottom of a 9 inch spring form pan. Set remaining crumbs aside. In a medium bowl, stir together sour cream, olives, celery, green pepper, onion, lemon juice, salt, Worcestershire sauce, a teaspoon of paprika and dash of Tabasco sauce. Spread sour cream mixture over cracker crumb base; smooth top. Sprinkle remaining half of cracker crumbs evenly over the top. Press in gently. Cover with plastic wrap and refrigerate for at least 4 hours for flavors to blend. May be refrigerated for up to 2 days. Before serving, remove sides of spring form pan. Place pie on serving platter and decorate top with alternating strips of pimiento and green pepper. Place slices of green and black olives around top edge. Surround the pie with curly lettuce. Cut into pie-shaped wedges and serve. Serves 10 - 15 depending on the size of the cut.
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Celiac.com 08/15/2013 - Potatoes are such simple, lovely, delightful things. They can be made so many different ways, and can be used to anchor so many meals. I don't usually grill them on skewers, so that makes this recipe even more fun. These skewered potatoes make a nice complement to numerous grilled foods. They pair well with most meats and fishes, and are a nice way to round out any good grilling session. Make it more fun by getting as many small, differently colored potatoes you can and making colorful skewers. The different flavors of the various potatoes will enliven the Ingredients: 1-2 dozen small potatoes, assorted colors, quartered 2-4 cloves garlic, minced 1-2 tablespoons olive oil 1 teaspoon onion powder ½ to 1 teaspoon fresh thyme, minced 10-12 wooden skewers, soaked Kosher salt and pepper to taste Directions: Wash and dry potatoes. Place 4 or 5 potatoes on each skewer. Place 2-4 skewers each on a sheet of foil. Brush with olive oil, and minced garlic. Add Onion powder, salt, and pepper. Note: If you can't get small potatoes, cut larger ones into about one-inch chunks. Fold foil carefully, so that potatoes are enclosed, and the dull end of the skewers pokes out the end of the foil. Pinch foil around the ends. Place on grill for 20 minutes or so, until potatoes are cooked through. Remove from grill. Remove foil and serve with other meat kebabs.
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Celiac.com 06/30/2015 - Want a grown-up snack that even kids will love? Try these prosciutto and melon skewers. They are easy to put together, and make an upscale, tasty summertime snack that is sure to disappear quick. Ingredients: 2-3 pounds mixed seedless baby watermelon, cantaloup, and/or honeydew melon peeled and cut into bite-size pieces ¼-⅓ pound prosciutto, torn in half lengthwise balsamic glaze Directions: On each 6-inch skewer, place 3 pieces of melon with ½ slice prosciutto folded between each. Drizzle with balsamic glaze just before serving.
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Celiac.com 05/13/2014 - Overall, increased awareness of celiac disease and gluten intolerance has been a good thing, right? Generally, more people are being diagnosed, and gluten-free food options are more numerous and more widely available than ever before. However, all this awareness has succeeded in drawing a number of people into voluntary gluten-free dieting, often with mixed results. Late night television host Jimmy Kimmel recently sent a camera crew out to a local exercise spot to ask people if they were following a gluten-free diet, and to find out if they actually knew what gluten was. What he found was a bunch of supposedly gluten-free dieters, who were almost totally clueless about gluten, giving answers that would make most celiac patients cringe. He also got a few good laughs. Check out the video:
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Celiac.com 08/29/2013 - Eating grilled meat or seafood off sticks is a rite of passage in Thailand. Street-side food stands are ubiquitous in Bangkok, and offer a mind-boggling variety of options. Those options often include a delicious ground pork grilled on skewers and served hot. These Thai-style pork skewers are super easy to make and disappear fast at grilling sessions. Ingredients: 1 pound ground pork 3 tablespoons chopped mint 3 tablespoons cilantro 3 tablespoons basil 1 shallot, minced 1 hot chile, minced 2½ tablespoons gluten-free fish sauce 2½ tablespoons lime juice Directions: In a large bowl, mix ground pork, chopped mint, cilantro, basil, minced shallot, hot chile, fish sauce and lime juice. Form balls of the mixture into 2-inch ovals; place 1-2 per skewer and grill until done. Serve.
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This recipe comes to us from Valerie Wells. One recipe serves 6. Skewer Ingredients: 12 (9") skewers 1 pound boneless skinless chicken breast, cut into 1 ½" pieces 1 (12 oz.) package gluten free smoked sausage 8 oz. medium shrimp, peeled & de-veined ½ cup butter 3 Tablespoons Tabasco sauce 2 Tablespoons gluten free mustard 1 teaspoon garlic powder 1 teaspoon dried oregano ½ teaspoon pepper Rice Ingredients: 2 tablespoons butter 1 red pepper, diced 2 ribs celery, diced 1 small carrot, diced 1 ½ cups rice 2 Tablespoons ketchup ½ teaspoon garlic powder (I used fresh minced) ¼ teaspoon dried thyme ½ teaspoon salt 1 can (14 ½ oz.) gluten free chicken broth. 1 cup water 1 bay leaf 2 Tablespoons chopped fresh parsley Skewer Directions: If using wooden skewers, soak in water 30 minutes before using. Thread chicken, sausage & shrimp onto skewers. Melt butter with remaining ingredients. Place skewers on grill; brush with butter mixture. Grill until cooked through, about 5 minutes turning once. Rice Directions: In pot melt butter over medium heat. Add red pepper, celery, onion and carrot; cook, stirring often, until softened, 3 minutes. Stir in rice, ketchup, garlic, thyme, salt. Add broth, one cup water & bay leaf. Simmer until liquid is absorbed. (White rice takes about 30 minutes. Brown rice takes about 45 minutes.) Serve w/ skewers.
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