Slayer's Sweet, Tangy, and Spicy Kabobs

Slayer's Sweet, Tangy, and Spicy Kabobs

27
Snacks 3

"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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Ingredients

1 h 50 m servings 191 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 191 kcal
  • 10%
  • Fat:
  • 1.8 g
  • 3%
  • Carbs:
  • 28.8g
  • 9%
  • Protein:
  • 15.3 g
  • 31%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 1018 mg
  • 41%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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.
  2. Preheat an outdoor grill for medium heat and lightly oil the grate.
  3. 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.

Reviews

27
  1. 34 Ratings

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Most helpful positive review

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 chicke...

Most helpful critical review

It didn't taste bad, but it wasn't sweet, tangy, or spicy. bland. I would choose another recipe

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 chicke...

made this for the 4th of July - it was yummy!

It didn't taste bad, but it wasn't sweet, tangy, or spicy. bland. I would choose another recipe

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 ag...

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 ...

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! Doub...

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 though...

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 used only 1/8 tsp. cayenne and 1 tsp. of hot sauce in the marinade and it was spicy enough for my family. I made the marinade in the morning, added the boneless breasts and let them marinate ...