Thermonuclear Brochettes

2 Tablespoons Chopped fresh Tabasco chilies, or 3 Tablespoons of Tabasco sauce
1/2 cup red wine or sherry
1 Tablespoon soy sauce
1 Tablespoon vegetable oil
1 small onion, minced
2 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried oregano
4 chicken breasts, cut in 1 1/2-inch cubes
1 medium onion, cut into wedges
12 large mushrooms
12 cherry tomatoes

Combine the Tabasco chilies or sauce, wine, soy sauce, oil, minced onion, and garlic, thyme and oregano. Toss the chicken in the mixture and marinate for 4 hours or overnight in the refrigerator. Thread the chicken, onion wedges, mushrooms, and tomatoes on skewers. Grill the brochettes over charcoal or under a broiler, basting with the marinade, until the chicken is done, about 10 to 12 minutes.