This is so delicious. I followed the recipe pretty much as stated. Added a few more vegetables and some kidney beans. The only difference was to add 6-8 Tablespoons of tomato puree to the stock...I like the reddish color and it added a nice taste. Thank you so much for a keeper. I doubled it to freeze and will be enjoying this all winter long.

Reviewed On: Sep. 30, 2006

Loved this! Finally a kabob recipe that is different. Great with just a Greek salad. We did find that we needed to separate the chicken pieces from each other to get the middle ones done before the end ones were overcooked- but that was our fault. Thanks for sharing this one. We will be making it forever.

Reviewed On: Jun. 21, 2006

This was very tasty, although after reading all of the reviews I guess I was somewhat let down..I was expecting out of this world steak. I marinated top sirloin 1 1/2 days. My husband and I both thought it had a mild teriyaki beef jerky taste to it. Next time I will probably use this in a pepper steak stir fry. I also halved the vinegar and honey as suggested by others and added a few dashes of monterey steak seasoning instead of all the pepper.

Reviewed On: May 4, 2005