Reviewed: Mar. 14, 2005

This was fantastic! We marinated the meat for our kabobs with this... changes I made were to use 1/2c veggie oil, a little less than 1/2 c soy sauce, a little less than 1/2c lemon juice, and used Dijon mustard instead of regular. The meat was delicious! I just wish I could have convinced the hubby to let me marinate the veggies too!

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SUZYB.

Cooking Level: Intermediate

Home Town: Lafayette, Louisiana, USA

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Reviewed: Dec. 30, 2004

this is the best marinade I have ever tried. I used it with deer and pork and everybody who tried it raved about it. Thank you so much Jon. This is the only marinade I will ever use for kabobs.

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TRYNEWRECIPES

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Reviewed: Dec. 11, 2004

Thanks to all who have spoken so favorably of my marinade. I just love seeing all of your variants and trying them too. Now I too have taken so many others advice and have also been cutting back on the oil myself. Thanks, JON.

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Jon

Cooking Level: Expert

Living In: Flora, Illinois, USA

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Reviewed: Nov. 2, 2004

This wasn't my favorite, a little too sour for my taste. Next time I'd definitely reduce the lemon juice. I marinated chicken breasts and tiger prawns. The prawns turned out too salty - not the best marinade for shrimp.

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JD

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Reviewed: Oct. 6, 2004

I would have given this marinate 10 stars but that just wasn't an option. I used it to marinate sirloin steak and mushrooms for my kabobs and left it in the fridge for about 4-5 hours. I couldn't have hoped for a juicer or more flavorful kabob. I will definatly try this again with other meats as well.

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TJ Johnson

Cooking Level: Expert

Home Town: Saskatoon, Saskatchewan, Canada

Living In: Port Alberni, British Columbia, Canada

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Reviewed: Sep. 21, 2004

My husband loved it. I lessened the lemon juice and soy sauce a little and sat it in the fridge with my tenderloins for 24 hrs and it came out sooo delish! I would add a little more garlic and some spicy sesonings next time but believe me, altering this recipe is not needed.

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SKD1983

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Sep. 15, 2004

This was nothing but fabulous! I am so excited about this recipe because it was effortless to prepare. I had a bunch of fresh chicken breasts that I had to use up so I made the marinade and let them sit for 24 hours. Then grilled them. Next time, I will not add the Accent seasoning because I think the salt was a little bit too much, however, this made the most delightful grilled chicken sandwiches, salad meat etc.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Sep. 11, 2004

Fabulous marinade for kabobs! Forgot to marinade the steak ahead and only sat it in the marinade for about 30 minutes. Everyone at dinner party loved them! I did use the dijon mustard instead of yellow and used tender grilling steak. I'll be using this recipe everytime I make kabobs!

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westcoastgirrl

Cooking Level: Expert

Living In: Vancouver, British Columbia, Canada

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Reviewed: Sep. 6, 2004

Excellent. Made this for a dinner party and it went over very well!!!

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1blondemoment

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Reviewed: Sep. 6, 2004

This was tasty. Next time I will reduce the lemon to 1/3 as I thought it was a little overpowering.

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MARYKATFOX

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Reviewed: Sep. 4, 2004

This is GREAT!!!! I marinated, in separate ziplocs, steak, chicken and veggies (zucchini, yellow squash and egglpant slices). I did use less oil than recipe called for, added more garlic, and used Grey Poupon -- I also altered the amts - eyeballed them. A keeper and will definately make this one again. Thanks for sharing, Jon!!

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DOREENBUCH

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Reviewed: Aug. 25, 2004

This is pretty much all I use when making kabobs. Awesome flavor. I usually halve the amount of oil suggested and I don't really notice a difference in taste. I like to cut down on fat when I can. :) Thanks for the recipe. This is a keeper!

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NATALIESHD

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Reviewed: Aug. 22, 2004

This was great! Used it on beef. Substituted white wine for lemon juice because that's what I had. Will definately make again.

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JODYCHURCH

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Reviewed: Aug. 16, 2004

Terrific! The only changes I make is that I put in half the amount of regular mustard, and the other half is a country dijon (grained mustard). Plus I add some Montreal Steak Spice in lieu of the meat tenderizer. Easy to make, and everyone raves about it.

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MACFRODGE

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Reviewed: Aug. 14, 2004

This marinade is the best one we have ever tried - the combination of flavors is perfect, especially for kabobs. We have tried several other marinades with some success, but nothing has been able to match this one. Thanks for sharing this fabulous recipe!!

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philosophia

Cooking Level: Expert

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Reviewed: Aug. 11, 2004

VERY GOOD! I marinated steak for 24 hours in this recipe and it was so flavorful, I didn't have to add anything after cooking (I usually have steak sauce on the side). We made kabobs and added the marinade to the veggies. The only thing that I did different was use dijon mustard instead of yellow mustard. The mustard was not overpowering, just right actually. Will use this recipe again and again. Thanks!

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CK.CROOKS

Home Town: West Monroe, Louisiana, USA

Living In: Plano, Texas, USA

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Reviewed: Aug. 10, 2004

This is an excellent marinade! I used it on Beef, Lamb and Chicken Kabobs-they were perfect! This scored big in my family.

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LILLIANNE79

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Reviewed: Aug. 8, 2004

This was soooo good. I followed the recipe exactly and marinated chicken already cut for kabobs for about 2 hours. yum yum! It was so moist and had so much flavor. I will use this marinade again - thanks!

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MARJORIE25

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Reviewed: Jul. 31, 2004

Delicious! I followed the recipie exactly (used fresh lemon juice) and marinated both beef tenderloin and chicken for grilled kabobs. The taste and tenderness were perfect. For the leftover meat, I turned it into a stirfry with rice and veggies and that was delicious too.

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