Gluten-Free Polish Chicken Skewers with Apple Slaw

Instructions

1. 1Cut the about 680 g chicken breast into 2.54 cm cubes and place them in a medium bowl.
2. 2In a separate medium bowl, whisk together the 1/4 cup gluten-free soy sauce, 2 tbsp apple cider vinegar, 2 tsp paprika, 1 tsp garlic powder, 1 tsp marjoram, and 1/2 tsp black pepper until combined.
3. 3Pour the marinade over the chicken cubes in the first bowl. Toss the chicken to ensure all pieces are coated, then cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
4. 4While the chicken is marinating, prepare the apple slaw. Core the 2 medium apples and chop them into thin matchsticks. Place the apple matchsticks into a large bowl.
5. 5Add the 4 cups of shredded cabbage and 1 cup of shredded carrots to the large bowl with the apple matchsticks.
6. 6In a small bowl, whisk together the 1/4 cup egg-free mayonnaise, 1 tbsp Dijon mustard, and 1 tbsp lemon juice until smooth.
7. 7Pour the dressing over the cabbage, carrots, and apples in the large bowl. Toss everything together until the slaw ingredients are evenly coated.
8. 8Preheat your grill or a stovetop grill pan to medium heat, which is approximately 176.7-204.4°C (175-200°C).
9. 9Thread the marinated chicken cubes onto skewers. Discard any leftover marinade.
10. 10Place the skewers on the preheated grill or grill pan. Cook for 6-8 minutes per side, turning occasionally, until the chicken is golden brown and cooked through. The internal temperature of the chicken should reach 74°C.
11. 11Serve the cooked chicken skewers immediately with the prepared apple slaw on the side.