Best Mini Chicken Kabobs Recipes

MINI CHICKEN KABOBS

Mini Chicken Kabobs image

"I first tried these kabobs when my daughter-in-law made them for my granddaughter's birthday party," writes Norma Wells of Cookson, Oklahoma. "Full of soy sauce, ginger and pineapple flavors, these appetizers are popular when I serve them at get-togethers.

Provided by Taste of Home

Categories Appetizers

Time 25m

Yield 3 dozen.

Number Of Ingredients 8

Ingredients

1/4 cup soy sauce
2 teaspoons sugar
1/2 teaspoon salt
Dash each pepper, garlic powder and ground ginger
1/2 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 small green pepper, cut into 1/2 inch pieces
2 cans (8 ounces each) pineapple chunks, drained
1 teaspoon honey

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.

Nutrition Facts : Calories 41 calories, Fat 0 fat (0 saturated fat), Cholesterol 10mg cholesterol, Sodium 314mg sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 0 fiber), Protein 4g protein.

MINI TOMATO, ONION & CHICKEN KABOBS

Mini Tomato, Onion & Chicken Kabobs image

Make and share this Mini Tomato, Onion & Chicken Kabobs recipe from Food.com.

Provided by AxMan

Categories Chicken Breast

Time 27m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

6 quartered cherry tomatoes
4 boneless skinless chicken breasts
3 teaspoons garlic, minced
3 tablespoons apricot preserves
2 tablespoons Dijon mustard
1/4 cup vegetable oil
1/4 onion

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.

Nutrition Facts : Calories 302.1, Fat 15.4, SaturatedFat 2.2, Cholesterol 68.4, Sodium 168.5, Carbohydrate 12.6, Fiber 0.7, Sugar 6.7, Protein 28.1