Recipe: Aromatic mini skewers with honey marinade
The miniatures lunch
May 09, 2012
I had great fun choosing the dishes for the miniatures lunch, a lunch served a few weeks ago, where each course was realized in a smaller size than usual.
 The mini skewers are one of my first ideas and I chose to use three types of meat: beef, chicken and pork.
The chicken is prepared with a honey marinade, and the beef is the main ingredient of tiny meatballs with my homemade Mediterranean Aromatic Mixture with sage, oregano, rosemary, thyme and other aromatic herbs.
Aromatic mini skewers with honey marinade
Ingredients
300g thin sausage
300g chicken breast
For the meatballs:
250g minced beef
70ml milk
1 egg
40g breadcrumbs
1 tbsp mixed herbs
For the marinade:
1/2 onion, chopped
2 tbsp olive oil
2 tbsp Dijon mustard
1 tbsp honey
20ml cider or apple liqueur
1 tablespoon apple cider vinegar
 Directions
Prepare the marinade by mixing all the ingredients, and put the chicken breast cut into chunks to marinate for several hours, preferably overnight.
Mix the milk with the bread crumbs until it is absorbed, then add the minced beef, beaten egg and herb mixture. Prepare walnut size meatballs.
Cut the sausage into pieces and assemble the skewers by placing a toothpick in each piece of sausage, a cube of chicken and a meatball.
Set aside the marinade.
Bake in preheated 180° C (356 F) oven for 10 minutes, then brush with the marinade and cook for 15-20 minutes.
 One year ago:
Chicken Souvlaki with Honey and Aromatic Herbs
This post goes to Monthly Mingle, hosted by Cook Republic with Oh Honey as theme.
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