Reviewed: Sep. 15, 2006

I'd recommend marinating or seasoning (at least salt + pepper!) the meat ahead of time. Brushing on the sauce just before grilling didn't add enough flavor for us, and we didn't love the sauce enough to dip the kabob pieces in it.

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LIZCANCOOK

Cooking Level: Intermediate

Living In: Livonia, Michigan, USA

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Reviewed: Sep. 12, 2006

This recipe is a kepper! I made it today for the first time. I did cut the recipe in half because there are only two of us. Other than that I followed the recipe to the letter and my wife and I loved it. Thanks Debbie Tabor. David

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David

Home Town: West Allis, Wisconsin, USA

Living In: Glendale, Arizona, USA

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Reviewed: Jun. 28, 2005

These are the BEST EVER Kabobs!!! The sauce is delicious and I did double recipe, so I had plenty for basting and dipping for later!

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CJKUB

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Reviewed: May 12, 2005

I enjoyed the concept but I did not enjoy the sauce very much. It just didn't sit right with me. I doubled the sauce and ended up with a TON of kabobs. This recipe definitely goes a long way. I will probably not be making this again though.

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DeafDogLover

Cooking Level: Expert

Living In: Vancouver, Washington, USA

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Reviewed: Sep. 6, 2004

Oh boy do my husband and I love this recipe! Only the first time I made it, I forgot to buy tomato juice, so I used a can of tomato soup instead. It was so good I've been doing that ever since!

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KARENTORRES

Cooking Level: Intermediate

Home Town: Algonquin, Illinois, USA

Living In: Los Angeles, California, USA

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Reviewed: Sep. 3, 2004

This turned out great!. I spiced it up a bit by subbing some El Pato Jalipeno tomato sauce and it kicked it up.

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PMESSBAUER

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Reviewed: Aug. 22, 2004

My husband and I liked this a lot. I kept some sauce on the side and used it for dipping. Will definitely make again.

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STEPHIE71

Cooking Level: Intermediate

Home Town: Suffield, Connecticut, USA

Living In: Leesburg, Virginia, USA

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Reviewed: Aug. 16, 2004

This is a great sauce recipe but does nothing to enchance the beef. Next time, I would marinate the beef (will have to search allrecipes for a good recipe) and just make this sauce to serve on the side. The sauce would also be good as a dip for beef fondue.

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ZAKKIE

Cooking Level: Expert

Home Town: Annapolis, Maryland, USA

Living In: Laurel, Maryland, USA

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Reviewed: Aug. 15, 2004

We love this recipe. I have made this quite often and we can't seem to get enough. I make a little extra to serve over the kabobs and rice.mmmmmmmm good.

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EDNASLUNCH

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Reviewed: Aug. 3, 2004

This was a delicious recipe. I followed the recipe as provided, with the exception of marinating the beef about 1 1/2 hours prior to cooking. I did double the sauce recipe as suggested and found I had some left over. I don't mind...it's in the fridge!

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MOM4RS

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Reviewed: May 31, 2004

We really enjoyed this sauce.

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MITZI460

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Reviewed: May 21, 2004

We loved this. We marinated the meat for over an hour and used the rest to baste. It was delicious. I thought I made enough for leftovers but it was all gone that night.

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VALOVESOR

Cooking Level: Intermediate

Home Town: Chesapeake, Virginia, USA

Living In: Clancy, Montana, USA

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Reviewed: Sep. 13, 2003

I have tried many sauces for Kabobs and this one was by far the best, I'll always use this one from now on, once I tasted it I made another batch just to be sure we had plenty

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GALE BERRY

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Reviewed: May 29, 2003

This recipe turned out just great. A definite keeper... Thx Debbie!

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XMASRED

Cooking Level: Intermediate

Living In: Port Angeles, Washington, USA

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Reviewed: May 23, 2003

Excellent! Definitely a keeper! I halved the sauce, marinated the beef for a few hours before skewering in some of the sauce and saved the rest for basting on the coals---fabulous! The 10-year old insisted on taking the leftovers to school in his lunch kit the next day. Look forward to a summer full of kabobs!

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ANN7258

Cooking Level: Expert

Home Town: Portage La Prairie, Manitoba, Canada

Living In: Stonewall, Manitoba, Canada

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Reviewed: May 21, 2003

Delicious. I loved the flavor of the sauce, although I only needed to use about half of it.

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HILARY

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Reviewed: May 19, 2003

Excellent...I made the sauce, and used 3/4 of it to marinate the steak pieces. Used the rest to baste steak and veggies as they were cooking....made extras to use for lunch next day, only...there were none left.

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Reviewer:

MICKE

Cooking Level: Expert

Home Town: Walkerton, Ontario, Canada

Living In: Kitchener, Ontario, Canada

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Reviewed: Nov. 11, 2002

Good but only thought the sauce was so-so. The tomato juice flavor really overwhelms the other ingredients. Also, I think about 1/2 the sauce is plenty and I would recommend marinating the meat in the sauce for several hours to tenderize it a bit.

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