Reviewed: Aug. 13, 2009

This is good. I unfortunately had to make a substitution, so I will try it again. I comes out a little sweet, but that was probably from the mustard I used - I might add some alcohol to it, to help tenderize the meat more. A nice marinade to play with.

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cooks4forty

Cooking Level: Expert

Living In: Stoughton, Wisconsin, USA

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Reviewed: Jul. 7, 2009

So Easy, So Goood! Added some veggies and some sweet Italian Sausage. They all want more! I will do this again and again.

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Rod_R

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Reviewed: Jan. 11, 2009

Quick and easy marinade with common ingredients found in most homes. didn't have enough honey to complete recipe so added some mango jam and it was fabulous. Tenderizing the meat before marinating made for soft and easy to chew pieces. Also added vegetables to kabob. Kabobs went well with sliced okinawin sweet potato, caprese salad, and of course a bottle of wine.

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3111

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Reviewed: Nov. 22, 2008

I made these several weeks ago and forgot to rate the recipe. I thought these were pretty good and easy to make.

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Sheri S.

Cooking Level: Intermediate

Home Town: Novato, California, USA

Living In: Beaverton, Oregon, USA

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Reviewed: Aug. 31, 2008

This was a very good honey mustard sauce. My kabobs didn't turn out at all! My beef was so tough I couldn't eat my efforts! I will try this again because the honey mustard flavor was great.

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amy beth

Cooking Level: Intermediate

Home Town: Nashville, Tennessee, USA

Living In: Hermitage, Tennessee, USA

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Reviewed: Aug. 2, 2008

TEN Stars!!! I used leftover sauce on pork chops too! Fabulous!!!

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Lucky Noodles

Cooking Level: Intermediate

Home Town: Hanover, Indiana, USA

Living In: Noblesville, Indiana, USA

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Reviewed: Jul. 3, 2008

Very good recipe. I used Deli-style mustard and I thought it was going to be too strong, but my family loved it! I will try it next time with a milder mustard.

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Claire C

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

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Reviewed: May 23, 2008

Huge hit here!

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CRUMBLECAKES

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Reviewed: Mar. 14, 2008

Wow! Very good! I ended up marinating the meat for about an hour, then I threaded the skewers with onions and green peppers as well. Grilled on my George Foreman grill at 350 for 8 mins. I used chuck roast (store didn't have any sirloin), and tenderized it a bit. Meat was very juicy and delicious! The sauce was very good, spicy, but good and is even better as a dipping sauce. Served with long grain & wild rice. Will make these again for sure!

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sixkyej

Cooking Level: Expert

Home Town: Virginia Beach, Virginia, USA

Living In: San Diego, California, USA

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Reviewed: Nov. 30, 2007

These were pretty good. I made these on a night that it was too cold to grill outside, so I put them in the broiler for about 15 minutes, which worked really well.

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Jul. 9, 2007

WOW! This was a delicious marinade. I added red and yellow peppers to the skewers with the beef, but that was the only change. My guests raved about the shish kebabs and they were gone in a flash. The marinade as a dipping sauce was awesome as well.

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Dawn

Cooking Level: Intermediate

Living In: Mays Landing, New Jersey, USA

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Reviewed: Jan. 5, 2007

This was so easy and really very good. It literally takes 10 minutes to cut up the meat and mix in the marinade. I used a cut of London broil cut into 1 inch pieces. I used less mustard (about 1/4 cup) and added a dash of garlic chili sauce. I threaded the beef, tomatoes and onion onto skewers and in the time it took heat the barbecue, the kabobs had really marinated and turned out really well, very juicy and flavorful. My family really enjoyed them. This is a keeper!

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