Slayer's Sweet, Tangy, and Spicy Kabobs

20 Reviews

Prep: 40 min
Cook: 10 min
Ready In: 1 hr 50 min

“I acquired both my nickname and the idea for this recipe while working at an awful franchised restaurant in my college years. These are great for Summertime cookouts at tailgate partys or just for get-togethers. The sauce is fairly versatile and can be used for an array of different meats and applications (I originally used the sauce for chicken wings). For people such as myself who have acid reflux I have indicated some ingredients that can be left out in order to help curb the heartburn.” - by Snacks

Directions

Make the marinade by whisking the brown sugar, honey, lime juice, lemon juice, maraschino cherry juice, garlic powder, ginger, black pepper, cayenne pepper, pineapple juice, wine, hot pepper sauce, and soy sauce together in a large, non-metallic bowl. Toss the mushrooms, onion, bell pepper, tomatoes, and chicken in the marinade; cover and refrigerate at least 1 hour.
Preheat an outdoor grill for medium heat and lightly oil the grate.
On each skewer, thread a piece of chicken, then three of the veggies followed by another piece of chicken then a pineapple slice and one maraschino cherry at the end. Mix and match the vegetables as you assemble the skewers. Cook on the preheated grill until the chicken is no longer pink in the center and the vegetables are tender, about 10 minutes.

Nutrition

Amount Per Serving (8 total)

Calories
191 cal
10%

Fat
1.8 g
3%

Carbs
28.8 g
9%

Based on a 2,000 calorie diet

Reviews (20)

Rate This Recipe

Monikka

Jul. 14, 2009

"made this for the 4th of July - it was yummy! ..." See more"

DEARYABBY

May. 17, 2010

"This was amazing!!! I only changed a couple of things. I only used 1/4 cup of soy sauce, about 8 shakes of Tabasco sauce and I had to use canned pineapple. I also used steak instead of chicken but ..." See moreI think it would be wonderful on chicken or even shrimp. I will be using this again for sure!!! Thank you for the recipe!"

BrandyLogan

Oct. 13, 2009

"This recipe is yummy. I left out the hot stuff but it didn't seem to hurt the flavor. I also subbed beer for the wine since I didn't have any on hand. We really liked this and will make it again. ..." See moreI will say though that I will use small whole mushrooms next time rather than just the caps."

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