Recipe by Snacks
"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."
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maraschino cherry juice
ground black pepper
dry white wine
hot pepper sauce (such as Crystal®)
reduced-sodium soy sauce
1 (8 ounce) package
fresh mushrooms, stems removed
red onion, cut into chunks
red bell pepper, cut into 1 inch pieces
skinless, boneless chicken breast halves - cut into 1 inch pieces
wooden skewers, soaked in water
fresh pineapple chunks
maraschino cherries, stemmed
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 I think it would be wonderful on chicken or even shrimp. I will be using this again for sure!!! Thank you for the recipe!
It didn't taste bad, but it wasn't sweet, tangy, or spicy. bland. I would choose another recipe
made this for the 4th of July - it was yummy!
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. I will say though that I will use small whole mushrooms next time rather than just the caps.
This was interesting... reminded me of a mai tai with the cherry juice and pineapple. I did add all of the optional ingredients, but lessened the amount of soy sauce a bit. Threaded marinated chicken pieces alternately with fresh pineapple chunks on skewers then grilled. The finished dish was less mai tai and more of a spicy sweet and sour... quite tasty with the grilled pineapple. Thanks ~Snacks~ for the recipe.
We loved loved loved these Kabobs! The only thing I changed was to use chili sauce vs the hot pepper sauce in the marinade because the bottles are identical and I didn't have my glasses on! Doubled the marinade. One half I poured into a sauce pan to thicken on the stove top with two tsps of cornstarch. When I cut up all the veggies/meat I skewered them right away while I had the mess out. Then I put the kabobs into a 9x13 glass pan and poured the marinade over them. This way the kabobs were ready to go straightaway to the grill and there was no need to soak the skewers. Marinated overnight which produced moist flavorful chicken. Brushed the kabobs with the thickened marinade while grilling. Grilled the maraschino cherries and the pineapple chunks on separate skewers. Delicious. The marinade is sweet and spicy. Served over white rice. Fantastic.
I was only able to marinate half an hour, which really isn't enough time but I am going to rate the recipe anyway. The only things I changed in the marinade was Ouzo for the white wine (I thought the licorice flavour would pair well with the other sweet flavours in this recipe), reduced the soy to 1/4 cup and added 1/4 cup mandarin juice (well syrup from the can- it was already open so why waste) skipped the cayenne, omitted tomatoes and switched the red onion for a Vidalia onion. The cooks up perfectly in 10 minutes and the taste is quite good. The heat from the hot sauce definitely comes through (I used a Louisiana-style one) and the others play to mellow it a bit. I can only imagine how it would be if marinated longer!
Very good recipe!
This will be my go-to soak, the chicken was tender and flavorful. I had no low-sodium soy sauce so used the regular stuff. I was worried it would be too salty but it wasn't.
I tried some of the pineapple marinated and some without and both were delicious. I added zuchinni to the skewers and they tasted great.
Thanks for the great recipe Snacks!
* Percent Daily Values are based on a 2,000 calorie diet.
Slayer's Sweet, Tangy, and Spicy Kabobs
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 16
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