Yield: 4 servings
Ingredients:
1/2 cup Sriracha
1/4 cup coconut aminos or gluten-free tamari
2 Tablespoons raw honey
2 teaspoons freshly grated ginger root
pinch kosher salt
1 1/2 pounds skinless chicken breasts
12-16 Grape tomatoes
1 Green pepper
6-8 Mushrooms
1 Head of cauliflower
1 tsp garlic powder
Directions:
  1. Put 6-8 bamboo skewers in water to soak (minimum 30 minutes)
  2. Begin by mixing the Sriracha, coconut aminos, honey, grated ginger root and salt in a bowl until well combined.
  3. Set aside.
  4. Pound the chicken breasts lightly to tenderize the breasts.
  5. Use a fork to puncture each chicken leg (or whatever part you are using) 4 to 6 times.
  6. Cut the breasts into kabob-sized chunks.
  7. Use 1 gallon-size ziploc bag and place half of the chicken and half of the marinade in each.
  8. Seal and toss until chicken is well coated.
  9. Refrigerate and marinate for at least 1 hour (no more than 24 hours).
  10. Remove chicken from fridge 20 to 30 min prior to cooking.
  11. Grate cauliflower florets for cauliflower rice.
  12. Assemble skewers.
  13. Grill for 20 minutes over indirect heat, turning once.
  14. Saute cauliflower in olive oil for 10 minutes, adding 1 garlic powder.
  15. Serve kabobs over cauliflower rice and spoon extra sauce over the kabobs and rice
  16. Serve and Enjoy!