You can whip up these mini-meals on a stick ahead of time and store them in the cooler. Not a bad way to deconstruct a sandwich, too! I always make a few extra to have on hand while camping. They make a great grab-and-go snack.

Lunch Kabobs

Print Recipe

Servings	Prep Time
10 kabobs	10 minutes

Servings Prep Time 10 kabobs 10 minutes

Lunch Kabobs Print Recipe Servings Prep Time 10 kabobs 10 minutes Servings Prep Time 10 kabobs 10 minutes

Ingredients

• 10 medium-sized skewers
• 30 thinly rolled slices of Indiana Kitchen ham
• 30 cheese cubes of your choice (Swiss, American, pepper-jack, etc.)
• 30 small veggies of your choice (cherry tomato, cucumber, olives, pickles, etc.)

Servings: kabobs

Instructions

1. Layer each kabob: veggie, rolled slice of Indiana Kitchen ham, cheese cube, ham, veggie, cheese, ham, cheese, then finally one more veggie.
2. Store in a resealable plastic bag or airtight container.
3. Chill until ready to serve.
4. For kids—and kids at heart—who love dip, serve with ranch or honey mustard.

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