The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: May 3, 2012
Absolutely Delicious!!!!!!!!!!!!! I made it exactly as shown, except I dont eat beef. I felt like this was enough to feed 2 adults, if that's all they were eating. I also followed another reviews recommendation and cooked the veggies on their own skewer. It smelled so great cooking on the grill! Thank you!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Apr. 28, 2012
I started marinading with 24 hrs in mind, something came up, and it turned into 48 hr soak. It was raining, cold and windy Iedidn't really want to spend any time at the grill. I put it in a skillet, and it turned out GREAT!!
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Cooking Level: Expert

Home Town: Goshen, Indiana, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.6 star rating.
Reviewed: Apr. 26, 2012
This was "meh". I marinated my chicken for 10 hours, so maybe 24 might have been better. It also stuck like crazy to my grill (honey maybe), so that was no fun to deal with. I won't be making this again.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.6 star rating.
Reviewed: Apr. 23, 2012
This was much too sweet for our liking.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Apr. 19, 2012
I made this last night (after marinating for 24 hrs) and made it exactly as the recipe called for and it was DELICIOUS!! I wish I had read ratings prior and separated the meat from the vegetables but they really didn't turn out bad but I'll do that next time..this one is a keeper!! (only thing I might do differently is add a little salt)
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Photo by Christy

Cooking Level: Expert

Home Town: Thompsons Station, Tennessee, USA
Living In: College Grove, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Apr. 18, 2012
Great kabob recipe. I would disagree with the remarks about cooking the meat separately from the vegetables. Flavors in this recipe are from the marinade as well as the mixture of the meat and the vegetables getting happy with each other.
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7 users found this review helpful

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Cooking Level: Intermediate

Home Town: Loveland, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Apr. 17, 2012
Rave reviews from my guests. I doubled the marinade and marinaded both the veg and meat but in separated bags. I also double skewed each kabob. This stops the veggies from turning on the skewer and makes it much easier to grill. I like my steak med rare so I grilled the steak on separate skewers so as not to over cook the meat.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.6 star rating.
Reviewed: Apr. 17, 2012
Kabobs are great, but you should cook the meat and the veggies separately due to varying cooking times
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6 users found this review helpful

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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Apr. 17, 2012
This is a great recipe but I'd like to suggest the skewers be soaked in water for at least an hour prior to using to help prevent them burning.
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Photo by SheWolf3

Cooking Level: Expert

Home Town: Lockport, Illinois, USA
Living In: Fort Madison, Iowa, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.6 star rating.
Reviewed: Apr. 17, 2012
This is a great recipe.
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21 users found this review helpful

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Cooking Level: Expert

Living In: West Grove, Pennsylvania, USA

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