If you can't find tikka paste (an Indian spice paste) in your grocer's ethnic foods aisle, you can substitute 1/2 tablespoon of curry powder.

MINI CHICKEN TIKKA BURGERS WITH MINT CHUTNEY

Start to finish: 1 hour 30 minutes (30 minutes active)

Servings: 12

For the burgers:

1 tablespoon tikka paste (or 1/2 tablespoon curry powder)

1 tablespoon plain yogurt

1/2 teaspoon cumin

1/2 teaspoon ground cardamom

1 tablespoon chopped fresh cilantro

3/4-inch piece fresh ginger, peeled and grated

1 garlic clove, crushed

14 ounces ground chicken

For the mint chutney:

1 small bunch fresh mint

3/4-inch piece fresh ginger, peeled and grated

1 small green chili, chopped

Juice of half a lime

1/2 teaspoon sugar

1 teaspoon ground coriander

1 small yellow onion, finely chopped

1/3 cup plain yogurt (or water)

Coarse salt and ground black pepper, to taste

To assemble:

Cooking oil

4 small naan breads (Indian flatbreads)

Short bamboo skewers or toothpicks

In a large bowl, combine the tikka paste, yogurt, cumin, cardamom, cilantro, ginger, garlic and chicken. Mix well.

With wet hands, mold the mixture into 12 small patties. Place the patties on a plate and refrigerate for 1 hour.

Meanwhile, make the chutney. In a blender, combine the mint, ginger, chili, lime juice, sugar, coriander, onion and yogurt. Pulse to produce a thick sauce. Season to taste with salt and pepper. Set aside.

Heat a grill or grill pan over medium-high. Brush the burgers with cooking oil, then grill for 5 minutes per side, or until cooked through. Set aside.

Cut each naan bread into 3 wedges and toast or grill until crisp. Top each wedge with a burger, then spear with a skewer. Spoon a bit of the chutney onto each burger.

(Recipe adapted from Paul Gayler's "The World in Bite Size: Tapas, Mezze and Other Tasty Morsels," Kyle Books, 2008.)

Scrumptious skewers

These savory, Italian-style skewers make perfect nibbles for a party. Serve them on a platter, or stand them in tall, heavy glasses. For an extra flourish, sprinkle the finished skewers with grated Parmesan cheese and broil for 15 to 20 seconds.

PORK SAUSAGE SPIEDINI

Start to finish: 30 minutes

Servings: 8

12 ounces bulk sausage meat

3 cloves garlic, minced

3 tablespoons minced fresh basil, plus additional for garnish

1 teaspoon salt

1/2 teaspoon ground black pepper

1 pound bocconcini (small mozzarella balls)

12 ounces cherry tomatoes

Eight 12-inch bamboo skewers

Extra-virgin olive oil, for drizzling

Heat the oven to 400 F. Coat a rimmed baking sheet with cooking spray.

In a medium bowl, use a fork to break up the sausage. Add the garlic, basil, salt and pepper. Mix well. Form the sausage mixture into 16 balls the size of cherry tomatoes.

Place the meatballs on the prepared baking sheet. Bake until they are brown and have rendered their fat, about 12 minutes.

Alternating as you go, thread 2 meatballs, 2 bocconcini and 2 tomatoes onto each skewers. Arrange the skewers on a serving platter, then drizzle with olive oil and sprinkle with minced basil.

(Recipe adapted from Jason Denton and Kathryn Kellinger's ''Simple Italian Snacks,'' William Morrow, 2008)

Delectable dates

The sweet and salty combination of dates and feta cheese is wonderful in these easy-to-assemble party bites. If you're not a fan of walnuts, try cashews or pistachios.

STICKY DATES WITH LEMON FETA AND WALNUTS

Start to finish: 45 minutes (15 minutes active)

Servings: 40

7-ounce block feta cheese

Zest and half the juice of 1 lemon

Salt, to taste

20 Medjool dates, halved and pitted

2/3 cup walnut halves

Ground black pepper, to taste

Fresh mint leaves, to garnish

Cut the feta into 40 small cubes, then place them in a medium bowl. Add the lemon zest and juice. Toss lightly, then season with salt. Let stand for 30 minutes, stirring occasionally.

Place 1 cube of feta inside each date half, then wedge a walnut half next to it. Arrange the stuffed dates on a serving platter, then season with pepper and garnish each with a mint leaf.

(Recipe adapted from Lydia France's ''Party Bites,'' Ryland, Peters & Small, 2008)