Versatile gluten-free marinade makes kebabs a snap
Canned coconut milk and Thai red curry paste are an easy way to turn bland chicken breasts into a quick dinner. Even better, you can use the same marinade for pork and salmon, too.
GLUTEN FREEDOM: While the meat marinades, you can slice up a salad and fruit for dessertBy LAURA BYRNE RUSSELLSpecial to The OregonianFor those hot summer days when you don't feel like cooking, a super-quick, flavorful and gluten-free marinade saves the day. In the time it takes to flavor the chicken, you can whip up a crisp cucumber salad and sliced watermelon. Then, put the meat onto skewers, throw them on the grill, and you're set. If you don't mind heating up your stove, add some steamed jasmine rice.Recipes included with this story: Grilled Kebabs in Red Curry MarinadeGluten-free field trip: Chennai Masala Chennai Masala in Hillsboro has many inviting gluten-free options on its menu, including a wide assortment of curries, kebabs from the tandoor oven, and mouth-watering biryani. But for a special South Indian treat, try the idli sambar, steamed dumplings made from ground rice and lentils, immersed in a spicy lentil soup. Preparing idli at home requires a lot of time and some special equipment, making the trip to taste these unusual delicacies well worth the effort. The appetizer menu also includes vada, a fried lentil doughnut, and pakoras, fried vegetables in a garbanzo bean batter. These specialties are naturally gluten-free, but the frying oil is occasionally used for frying wheat breads. It would be best to avoid these two dishes if you're highly sensitive to gluten. Chennai Masala, 2088 N.W. Stucki Ave., Hillsboro; 503-531-9500Laura Byrne Russell is a food writer and recipe developer. Before moving to Portland, she worked for the book division of Food & Wine magazine and for The Food Network.
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