Prep 5 mins
Cook 5 mins
I "baste" my kabobs after they are cooked and off the fire. Because of the honey in the sauce, if you baste them sooner, you run the risk of drips falling into the bottom of the grill and starting flare-ups. I'd rather not have a burnt honey taste on my chicken so I just wait until the chicken is cooked and then brush them and even drizzle on extra sauce. I use this Glaze for Sausage, Chicken and Shrimp Kabobs! ;)
- While grilling your kabobs combine these ingredients in a small bowl.
- Stir with a basting brush until the honey gets well incorporated. It will be almost like it melts into the Worcestershire and the cayenne gets mixed inches.
- Taste it. You can always add more cayenne to make them as zippy as you'd like but it's truly impossible to take the cayenne back out. The mixing will only take a minute or so and then it can sit until the kabobs are done.
Excellent on shrimp!
WOW! What a great flavor my shish kabobs had after using this glaze. Since I made my kabobs with chicken, zucchini and pineapple, I used the worcestershire sauce for chicken. You can't beat the sweetness of the honey, the savory flavor of the worcestershire sauce and the touch of heat from the cayenne. I will be using this recipe often. Thanks for another keeper, V. Made for July, 2008 Bevy Tag.