Recipe by Lindsay Clark
"This is perfect for kabobs! We generally use chicken or pork and it is great with onions, zucchini, and portobello mushrooms! You'll wow your crowd with this one! This is enough marinade for 2 pounds of meat and the veggies."
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tomato-based chili sauce
ground cumin, or more to taste
Simple, easy and flavorful blend! Marinated chicken breast, sirloin, and veggies for approx. 6 hrs. Left proportions as is, but might add more chili sauce next time for added flavor.
Fairly gross -
Delish!! I made as written, marinated chicken breasts about 5 hours, and grilled them. I served them with rice and snow peas.
This was very easy and I used it on peppers & onions at a party. Everyone loved it! I would definitely make it again and use it for fajitas with chicken.
Made this for the Recipe ground selection of the week. I made chicken kabobs and marinated the veggies/fruits and chicken all day. Used the veggie marinade to baste, just cook it with a wee bit of corn starch to thicken it first on stove top so it sticks better. I did add in a bit more seasoning than just cumin after tasting it, just spice it up with your favorite seasonings. I used May Ploy chili sauce and a couple teaspoons of Sambel Oelek for added heat. Was a great marinade to pair with fruits and veggies. My eldest son wanted the marinade recipe....we all really liked it.
Prepared for the Recipe Group May, 2014...I used less honey (about 1/3 cup, you might want to start low and add), and a tablespoon of garlic chili sauce for a little heat. I thought it definitely needed something acetic, I added two tablespoons of rice vinegar, and only one teaspoon oil. I used ths on chicken cutlets that hubs grilled to crispy perfection! Great marinade, a definite do over for sure. Want to try this on pork chops. Thanks fo sharing your recipe with us, Lindsay!
I made this with skinless boneless chicken breast halves, but did not make it into kabobs. I scaled the recipe to two servings, which gave me plenty for my small amount of chicken. I used Heinz Chili Sauce for the tomato-based chili sauce, but I did add a generous 1/4 teaspoon of Thai Chili Garlic Paste for a little kick. In hindsight it could have used more as we could barely detect any heat. I also cut back on the cumin to 1/2 teaspoon, instead of 3/4 teaspoon, for my scaled version. I made the marinade in the morning and my chicken marinated for about nine hours. I did forget to reserve some for basting, but I will remember to do that next time. This was very good and not nearly as sweet as I thought it would be. In fact I may back off on the soy sauce to make it just a bit sweeter next time. Hubs and I both enjoyed this and it’s super easy to put together, so it looks like I’ll be making it again!
Recipe Group Selection: 24, May 2014 ~ I used this marinade on organic boneless chicken breast and it was delicious. I was worried that the honey would make this too sweet, but it wasn't. The chicken marinated for 2 days, so it had plenty of flavor. I also made veggie kabobs with zucchini and onion and had fresh asparagus that DH grilled. I did as Lindsay, the submitter suggested and saved part of the marinade to baste as we grilled and also used the marinade on the veggies. Remember to not use the marinade the meat soaked in, but to save some "clean" marinade to baste with and to use on veggies. A nice selection last week.
* Percent Daily Values are based on a 2,000 calorie diet.
Best Ever Kabob Marinade
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 32
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