Reviewed: May 27, 2012

made this and i am going to make it again.

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Reviewer:

LITESHOUSE

Cooking Level: Expert

Home Town: Paris, Illinois, USA

Reviewed: May 25, 2012

I was only able to marinate for 2 hours and I hadn't realized I was out of prepared mustard so I had to use Dijon instead. I also marinated some veggies in it, separately. It was DELICIOUS!!!

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Reviewer:

kotasmema

Reviewed: May 8, 2012

I used this marinade at a neighborhood BBQ. Everyone asked for the recipe. I did make a few changes. I used 1/2 cup vegetable oil and 1/2 cup olive oil. I did not add the meat tenderizer. I marinaded my meat and vegetable in different bags and then used the extra veg marinade to brush as the kabobs cooked. Delicious!

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Reviewer:

aimeejs

Reviewed: Apr. 16, 2012

F A B U L O U S!!!!!!!!!!!!!!!! It's right on the money. This will be my 'go-to' marinade from now on. Thank you!!

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Reviewer:

marybcurlyq

Cooking Level: Expert

Home Town: Hillsville, Virginia, USA

Living In: Asheville, North Carolina, USA

Reviewed: Apr. 7, 2012

One of the best marinade's i've ever tasted. We are eating Kabobs sometimes twice a week now :) Thanks so much for sharing!

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Reviewer:

Kayayz

Reviewed: Apr. 1, 2012

Did not care for the flavor of this marinade. I think it may have been the lemon juice because it had a "tang" to it that I just didn't care for.

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Reviewer:

CHRISCOOKING

Cooking Level: Intermediate

Living In: Anaheim, California, USA

Reviewed: Apr. 1, 2012

I halved this for one pound of shrimp; after putting together the kebabs and before grilling, I also brushed some of the marinade over the veggies. This was very good. It was a bit salty, but since the shrimp had marinated and the veggies hadn't, it was really only the meat that was too salty. I am definitely keeping this recipe to make again!

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Reviewer:

Sarah O

Cooking Level: Intermediate

Reviewed: Mar. 24, 2012

This was very good. We used olive oil instead of vegetable oil and lime juice in place of lemon (had no lemon). It was very good on both the steak and shrimp we had, as well as the veggies, all of which we marinated in separate containers. I added a raspberry/italian dressing to the veggies and shrimp, as we needed a little more marinade for the amount of food on hand. Easy to make and good on everything. Thanks for sharing.

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Reviewer:

grampnana

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Cooking Level: Intermediate

Living In: Shreveport, Louisiana, USA

Reviewed: Mar. 24, 2012

Wow - that's good! I used it on 1.5 pounds of moose steak and 1 pound of chicken, letting it marinate for about 8 hours. For the last two hours of marinating I added onion and green and red bell peppers. I skewered everything separately for their own cooking time and served it over rice. The steak was wonderful but the chicken was out of this world yummy. Will definitely use again!

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