We absolutely loved this marinade. It is easy to make, and within a few hours, steaks taste wonderful. The first time I made it, I mixed it by hand in a bowl, which was OK, but the herbs remained a little too chunky for our tastes. The next time, I blended it as directed in the original recipe, and it was perfect. I marinated New York Strips in this for about 4-5 hours, then used some of the marinade to baste while grilling. Excellent!

Reviewed On: Jul. 14, 2008

Wow!These kabobs were delicious! The marinade provided great flavor, and also made the chicken extremely tender and moist. I marinated the chicken for about 1.5 hours, meanwhile, soaking bamboo skewers in water. For the marinade, I used Hidden Valley Ranch and dried rosemary, which worked fine. The only changes I will make next time is to try fresh rosemary and CHOP it into little pieces (pieces of rosemary kept getting stuck in our teeth!), and save a little of the marinating liquid before adding the chicken to use as a basting/dipping sauce. Grilled on medium heat on a gas grill for ten minutes (lid closed), turning once. Make sure you do not forget to oil the grill grate, otherwise the kabobs will stick horribly!!!

Reviewed On: Jun. 24, 2008

Tried this recipe for the first time this morning, makes a lovely spring breakfast with some fresh coffee. I used the zest and juice of one whole lemon (instead of measuring out the recommended dose!), and it was a bit overpowering. Next time I will stick to the recipe amount!

Reviewed On: Mar. 11, 2008