Barn Theme wedding hors d oeuvres

Honey & Soy Glazed Chicken Skewers

8 Bamboo skewers

1 lb of boneless chicken breast, rinsed, cut into 1 inch pieces

1 half yellow onion,  cut into 1 inch pieces

1 sweet red pepper, cored and seeded, cut into 1 inch pieces

8 oz Crimini mushrooms, brushed free of dirt, cut larger mushrooms in half

Marinade
3 oz of soy sauce

3 oz of honey

Toasted sesame seeds and cut green onions for garnish

Soak the skewers for 15 minutes in warm water before assembling to prevent splinters.  Assemble the skewers using the first 4 ingredients. Mix the soy sauce and honey together in a bowl until the honey has dissolved.   Pour half the mixture over the skewers and let them marinate for 1-4 hours under refrigeration.

Preheat grill and grill skewers over medium  heat, turning frequently to make sure they do not burn.  A strip of aluminum foil can be placed on the grill to prevent the exposed wooden ends of the skewers from burning. Brush reserved marinade on the skewers while grilling.

Sesame cider slaw

2 cups shredded green cabbage

1 1/2 cups shredded red cabbage

1 medium sized carrot, peeled and grated

1 red or yellow pepper, cored and seeded, julienne (cut into thin strips)

1/4 red onion, julienne (cut into very thin strips)-less if onion is strong

2 oz cilantro leaves, stems removed

Marinade
6 oz cider vinegar

3 oz brown sugar

1 tbsp sesame oil

1 tbsp toasted cumin seeds whole

Combine the first 6 items in a bowl mixing well so the colors are distributed.
In a separate bowl, mix the cider vinegar and brown sugar together until the sugar dissolves.  Stir in the sesame oil and toasted cumin seeds.  Toss the marinade with slaw mix and let sit 10 minutes before serving.