Sweet and Sour Mini-Kabobs

Prep Time 20 min
Cook Time 20 Min
Servings 24
Difficulty Easy


  • 1/2 cup Smucker's® Low Sugar Reduced Sugar Sweet Orange Marmalade
  • 1/3 cup cider vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon Worcestershire sauce
  • 1/4 teaspoon Red pepper flakes
  • 2 teaspoons grated fresh ginger
  • 2 to 4 teaspoons Sugar for sweeter sauce
  • 1 pound chicken tenders sliced into 24 pieces about 1 1/2-inches thick
  • 8 ounces smoked sausage sliced into 24 pieces about 1/4-inch thick
  • 1 medium green or red pepper cut into 24 pieces about 1-inch square
  • 24 wooden toothpicks
  • No-Stick Cooking Spray


  • Step 1

    HEAT broiler or grill. Combine marmalade, vinegar, soy sauce, Worcestershire sauce and red pepper flakes in a 10-inch skillet. Bring to a simmer over medium heat. Simmer 5 minutes or until slightly thickened, stirring frequently, until reduced to about 1/2 cup. Cool. Stir in ginger and sugar, if desired.

  • Step 2

    THREAD 1 piece each of chicken, sausage and pepper onto each toothpick. Lightly spray each kabob with no-stick cooking spray.

  • Step 3

    BROIL or grill skewers 4-inches from heat for 4 to 5 minutes. Turn. Cook 4 to 5 minutes more or until chicken is done and juices run clear. Brush with half of orange sauce.

  • Step 4

    ARRANGE kabobs on platter. Serve with remaining sauce for dipping.