Reviewed: Aug. 10, 2009

I made this with lamb stew meat which I threaded onto skewers then marinated in the yog/vinegar etc for about 36 hours. Cooked the kabobs on the Foreman grill which avoided the unappetizing "boiled meat" appearance another reviewer mentioned. Served it in pitas with tomato, onion and a garlicky tzatziki sauce - SO much flavor, and super tender too! Nice recipe. Thanks!

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Reviewer:

Caroline C

Cooking Level: Expert

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Reviewed: Jul. 27, 2009

It was very difficult to cook quick on the skillet, because the marinade ended up so watery. The taste was good, but the liquid amounts need some tweaking. Also, mine were very light in color, turned out almost grey rather than brown, not extremely appetizing looking. I wonder where I might have gone wrong...

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Reviewer:

1010rikku

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

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Reviewed: Mar. 31, 2009

Nice - and easy! My meat was saucier than I wanted it after it had fully cooked, so I did crank it up a bit and reduce some of the liquid. I can see hanging onto a lot of that sauce if I were to serve it over rice. Speaking of which, I really like it that the submitter gives a couple of serving options and lets us know this recipe can be used with beef. Helpful! Thanks for the recipe!

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