This next hors d'oeuvre has been a party staple for years. If there is anything we know for a fact here at TCC is that people love food on a stick…seriously, it's fun…it's food…it's on a stick -- 'nuff said. Try it and you’ll see.

Mini Cocktail Chicken Kabobs

3 large boneless chicken breasts
Green olives
Black olives
Pepper Jack Cheese
Grape tomatoes
4-6” wood skewers

Marinade

1/4 cup soy sauce
2 tbsp lemon juice
3 tbsp dry white wine
2 tbsp olive oil
3/4 tsp Fines Herbes
1/4 tsp ground ginger
2 tbsp minced onion
1 clove minced garlic
Fresh cracked black pepper, to taste

Cut chicken into cubes (should be able to get about 17-18 pieces per breast) and place in a medium-sized bowl.

Blend the marinade ingredients with a whisk and pour over chicken cubes, mix well. Refrigerate for at least an hour.

Put chicken and marinade into a large skillet and cook on medium-high heat until cooked through. Once the chicken is done, remove from skillet and drain.  Let cool enough that you can handle without burning your fingers.

For a 4” skewer, use two pieces of chicken and add any combination of cheese, olives and tomatoes (will make 27 skewers). For a 6” skewer, use three pieces of chicken (will make 18).   We like to change the order on each skewer just to mix things up a bit and so they don't all look exactly alike.

Serve cold or at room temperature.

NOTES

You can find 4-6” wood skewers at World Market, Pier 1, or The Party Store (in the Luau section).

Besides olives, Pepper Jack cheese and tomatoes, try mushrooms, banana peppers, smoked Gouda, horseradish cheese, cocktail onions, or wee little pickles.  Whatever you choose, you want to make sure it has some structural integrity so that it doesn't crumble or break when you put it on the skewer.

You can also use this recipe to make chicken-veggie kabobs done on a grill. Skewer the raw marinated chicken alternately with raw onions, tomatoes, mushrooms, zucchini, and/or peppers. Cook 3-4 minutes per side until done. TASTY!