Marinating the chicken
Mix 4 tablespoons of Tamari with 2 tablespoons of honey in a bowl and heat gently for a few seconds in the microwave or in a saucepan until the honey grows thinner. Mix the sauce and the diced chicken and leave to marinate in the refrigerator for 30 minutes.
Preparing the skewers
Cut the mushrooms into 4 pieces. Mix 60 g of gluten-free bread Crumbs and the raw sesame. Coat the diced chicken with this mixture and place on the skewers, alternating each piece of chicken with a mushroom up to the end of the skewer (around 3-4 pieces on each). Heat some olive oil in a frying pan and when hot, cook each side of the chicken skewers over medium heat until the chicken and mushrooms.
Preparing the accompanying sauce
Mix 4 tablespoons of Tamari, 2 of honey and a pinch of black pepper and gently heat until the honey grows thinner. Serve the skewers with the sauce and, optionally, with some salad or rice.
Tamari, also known as soy sauce, usually has gluten, although there are some commercial brands on the market that also make gluten-free Tamari. This is easily available in health food stores.