Reviewed: Nov. 11, 2009

These were really good. Like many other reviewers, I was not at all comfortable mixing the beef, chicken and veggies all together to marinate, so I separated them into three different bags and let them marinate all day. I broiled these for about 15 minutes (too cold out to BBQ), turning them once in the middle of cooking time, and they were moist and flavorful.

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Oct. 19, 2009

Great recipe. the maranade would also work well just as a meet merinade.. I thought i had made way to much for supper but every last one was devowered

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Brian

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Reviewed: Oct. 12, 2009

One of the best recipes I have found on this site! I let everything marinate overnight and put the mushrooms in an hour or two before I grill. Yummmy!!

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Maren

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Reviewed: Oct. 5, 2009

Great. Used sirloin, peppers, onions, minced fresh garlic and grated ginger in the marinade. I added tomatoes and pineapple...very good!

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ELLIS917

Cooking Level: Expert

Home Town: Florala, Alabama, USA

Living In: Laurel Hill, Florida, USA

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Reviewed: Sep. 24, 2009

Perfect week night grilling. I put everything in the fridge in the morning, got home from work and slammed it on the grill. I used beef tenderloin, because it is what I had around, it was great but I imagine that most anything you slam in the marinade will turn out well.

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cbakerwitt

Cooking Level: Expert

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Reviewed: Sep. 8, 2009

My only complaint - there wasn't enough! The so called '10 servings' fed only 4 hungry adults. Yummy!

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zamfam

Cooking Level: Intermediate

Home Town: Eastlake, Ohio, USA

Living In: New Philadelphia, Ohio, USA

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Reviewed: Aug. 29, 2009

A very good kabob marinade and so simple. The steak and chicken were really tender and flavorful. I marinated the meat overnight (separate bags for steak and chicken) and flavor was fantastic. The onions and peppers I did about 2-3 hours - I'll do it a little longer next time to give it more flavor, although they were still really good. We skipped the mushrooms since we don't eat them much and added fresh pineapple instead (skipped the marinade, just added to the skewers). I followed the advice of others here and had the meat on separate skewers than the veggies to make cook times easier. Great recipe, will definitely make again!

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KrnB_23

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Reviewed: Aug. 22, 2009

These were so good, I had to order a bunch of stainless steel skewers from Amazon to make sure we always had them on hand! We make this a LOT now, because its so easy and tastes so good! I marinate veggies separate from the meat, because i don't cook them as long...just personal preference

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petey

Cooking Level: Expert

Home Town: Tehachapi, California, USA

Living In: Princeton, Oregon, USA

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Reviewed: Aug. 22, 2009

Amazing! I put all the ingredients in a big ziploc bag that way I can roll it around and make sure all the meat and veggies get covered.

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nancpant5

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Reviewed: Aug. 13, 2009

Excellent. Didn't change a thing and will make again soon.

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kelly1097

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Reviewed: Jul. 23, 2009

I have had this recipe three times this month already - It was excellent, I plan on have a party this month, and I am sure it will be a hit!!!!!!

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The Bean

Living In: Park Ridge, Illinois, USA

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Reviewed: Jul. 13, 2009

Great recipe. I did my kabobs all veggies & BBQ chicken separate. I only marinated for 2 hours & would probably increase next time. I received many compliments on these.

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alishab

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Reviewed: Jul. 6, 2009

Delicious! These were a big hit at a BBQ we had. I had them marinated overnight. Definitely keep the meat and veggies separate.

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tmcloyola

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Reviewed: Mar. 11, 2009

well I must tell you this was the first time ive ever made kabobs and these were great. This was so so so tasty. My son who doesn't eat meat loved these. I marinated the meat 24 hours and the veggies 2. *great*

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marlove

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Reviewed: Feb. 10, 2009

Excellent! I added small roma tomates (fantastic) and a little garlic to the marinade. I made this for some friends and everyone loved it. I will definitely make this again.

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Alise

Cooking Level: Intermediate

Living In: Lakewood, Colorado, USA

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Reviewed: Sep. 10, 2008

I made vegetarian kabobs, subtracting the meat and adding cherry tomatoes and zucchini slices. I used the sauce as described in the recipe, marinated overnight, and enjoyed my guest's lavish praise. I will make this one again soon.

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carolyng

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Reviewed: Sep. 1, 2008

Everyone raved about the marinade on the steak this weekend. I doubled the recipe and used about 3lbs of steak. Will use again.

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Kylerzmom

Cooking Level: Expert

Home Town: Delavan, Wisconsin, USA

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Reviewed: Aug. 27, 2008

I made these kabobs for a barbeque and I ran out i never run out of food I marinated overnight. I also didnt feel comfortable about putting beef and chicken in the same marinade so i made them in separate bags

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