Mini Tomato Onion Chicken Kabobs Recipes

MINI CHICKEN KABOBS

Steps:

• In a small bowl, combine the soy sauce, sugar, salt, pepper, garlic powder and ginger. Pour half of the marinade into a resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 30 minutes. Cover and refrigerate remaining marinade for basting. , Drain and discard marinade. For each kabob, thread a piece of chicken, green pepper and pineapple onto a wooden toothpick. Place kabobs on a microwave-safe plate. Add honey to the reserved marinate. , Microwave kabobs on high for 3-4 minutes or until chicken is no longer pink, turning occasionally. Baste with reserved marinade during the last minute of cooking.

MINI TOMATO, ONION & CHICKEN KABOBS

Steps:

• Slice onion so that pieces are about 2 inch crescents.
• Chop chicken into small roughly 1 inch pieces.
• Quarter the tomatoes.
• Combine preserves, garlic, mustard & oil.
• Add Chicken and tomatoes to marinade and marinade overnight.
• Drain marinade, skewer chicken, onion and tomatoes and cook over a grill until chicken is no longer pink in the middle.
• Serve.

MINI MUFFULETTA KABOBS

Steps:

• Layer 1 slice each of smoked ham, provolone cheese, and Genoa salami; tightly roll up, and slice into 4 equal pieces, Repeat procedure 5 times.
• Thread 24 (4-inch) wooden skewers with 1 of each: pepperoncini salad pepper, meat-and-cheese roll, 1 ½-inch-long roasted red bell pepper, and pimiento-stuffed Spanish olive.
• Place in a 13- x-9-inch baking dish.
• Pour dressing over skewers, and chill 30 minutes.