Video: Chicken Skewers Appetizer

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Tips for making chicken skewers appetizer; learn what ingredients you'll need to make chicken skewers in this free series of simple appetizer recipes from our catering expert and professional chef.

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Video Transcript

Alright. So if you remember earlier, we made a wonderful marinade with rosemary, pepper, salt, olive oil and fresh lemon juice. I've had it marinating in this bag here for quite some time and now we're going to do our next step. We're going to skewer them to make my famous chicken skewers. Alright. I have some skewers here that have been soaking in water and that's so that when I grill them, it's least likely for me to catch anything on fire. Alright, so let me take a knife. I like one about this size and I'm going to cut some of these tenderloins in half. Because appetizer size should be bite size. You don't want anything to be more than two bites certainly and really one bite is ideal. Alright, so I've cut these into halves and some even into thirds. I can smell the garlic. Oh my God! It is fantastic. Alright, I'm going to take a nice presoaked skewer and I'm going to thread the chicken starting from on the side and all the way through it. So it makes a nice little cone shaped bite of fun. As I like to say. Now that's a great size for appetizers. Just a little bite. Now for entree size, you can certainly use the full tenderloin of the chicken and skewer it and grill it. Counter wise, if you wanted to make them even smaller, you can use your kitchen shears or you can use your utility scissors and you can actually cut this skewer down to make them even smaller. So they're almost toothpick size. I would recommend doing that before hand though. So that you don't have to deal with chicken juice and all that. You notice that I have my food handler gloves on. Because I like to avoid cross contamination. Whenever you're working with any kind of raw food, specifically poultry, turkey, chicken, what have you. And also fish and of course beef. You want to make sure that you protect yourself and your counter from any kind of bacteria that may be travelling. So I use a nice big cutting board. Preferably wood which is a nice porous easily scrubbed wood. OK. While I was chatting, wasn't that fast? I'm going to put all of these beautiful skewers on my prep board here. My little cookie sheet and we're going to walk over to the stove for the next phase. Which is another favorite tool I've discovered. So stay tuned. I'll be right back.