slyjinks

These were absolutely delicious, and yet we’d probably rate them third of all the kebab recipes we’ve done from fandom cookbooks due to a combination of taste and ease of cooking (for us, it’s Iguana on a stick > Hercules Pork Souvlaki > Abyssal Chicken). These ones do have bacon on them, though, which is always a bonus.

Differences from the recipe as written:

We used blackstrap molasses, which is the one they specifically tell you not to use (me: “How come these things always specify not blackstrap? What is their problem with blackstrap?” Partner: “It has a more intense flavor and chefs hate flavor.”)
Our lime juice was not fresh
Used monk fruit instead of brown sugar
Used two roasted hatch and one poblano pepper instead of 3 poblano peppers
Halved the onion (still had leftover)
Used dried mint
Used a grill pan instead of a real grill
Had to go back and make more sauce

Notes: This recipe makes way too much food for the amount of sauce that it makes. You need to either triple the sauce or third everything else.

Reactions: We did both enjoy it. Like I said, the recipe made a lot more stuff than we were expecting, so we had plenty of leftovers, but that was okay.

Would we make this again: Yes, though not as frequently as our other kabob recipes (for one thing, they were easier).

Does this taste like something that matches the write-up: So funny thing, but the Descent into Avernus actually does specify that Abyssal chickens taste like fatty versions of normal chickens, and the rest of the write-up tracks all right, so yeah.