Reviewed: May 1, 2012

Very good.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

just for you

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Home Town: Atlanta, Georgia, USA

Reviewed: Apr. 23, 2012

Simple and straightforward marinade for shish kabobs! I used olive oil vs. veg. along with low sodium soy sauce. For the mustard, I used dijon left out the salt and cut the pepper in half. I reserved some of the marinade for the veggies and marinated the meat all day in a ziploc bag. I skewered the veggies (adding some cherry tomatoes) and meat separate basing the veggies with the reserved marinade. Overall, very tasty!

Was this review helpful? [ YES ]
18 users found this review helpful

Reviewer:

Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

Reviewed: Feb. 21, 2012

Awesome! I followed the recipe as written, w/the exception of the black pepper (I hate it) and I chose not to marinate my veggies, just the beef. Awesome. Did I say that already? Our meat was even a bit tough (not the best cut of meat to use for this) and it was still awesome. Great flavor that enhanced the natural beef flavor. This will be a staple beef marinade in the LTH house. THANKS so much mnmike!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

lovestohost

Cooking Level: Intermediate

Reviewed: Jan. 31, 2012

There is a mistake that most people do, the shish kabob are no the one in the photo. Actually the shish is the thing that we use to grill meat (the wooden stick inthe picture). The kabobs, in arabic kabab, is ground meat with garlic and special spices for the kabab. Anyway the one in the picture is simply called grilled meat, and we usually grill with it onions. Bon appetit.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

cutsie

Cooking Level: Intermediate

Reviewed: Jan. 29, 2012

Worcestershire and soy sauce have a lot of salt to begin with, so when I saw adding more salt, I passed. This was a good call. In addition, unlike some marinades with soy sauce, this didn’t impart an oriental flavor, which I’m not fond of with steak; another plus. The flavors came together well with none dominating another and with that good old beef flavor coming through. I’m a recent convert to marinades, preferring simply seasoned meats, but I’d make this again.

Was this review helpful? [ YES ]
24 users found this review helpful

Reviewer:

Spunky Buddy

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Jan. 19, 2012

Perfect marinade! I've used this a couple of times now and everybody loves it! The only change I make is to reduce the salt--I use a heavy 1/2 teaspoon. I marinate the meat as long as I can--sometimes just a half a day and it comes out tender and flavorful! Definitely a keeper!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

amy

Reviewed: Sep. 3, 2011

This marinade is awesome!!The ingredients are not overpowering yet they just enhance the excellent flavor of the kabobs.I will use this recipe again and for other beef dishes!

Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

jennyb

Reviewed: Aug. 14, 2011

Great beef marinade, the lemon adds a nice twist and some nice flavor. I only had an hour to marinate, so I let them sit in fridge for 1/2 hour and on the counter for 1/2 hour. My kabobs turned out great!! Thanks for a great recipe, I’ll be using this marinade for plain steak too.

Was this review helpful? [ YES ]
13 users found this review helpful

Reviewer:

JoJoMouse

Cooking Level: Intermediate

Home Town: Sterling, Colorado, USA

Living In: Casper, Wyoming, USA

Reviewed: Aug. 8, 2011

Our first time making kabobs. We marinated the meat (but not the mushrooms) in a vacuum-seal bag for 2 hours and ditched the leftover marinade rather than saving for basting. Turned out great!

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

Aly

Reviewed: Aug. 7, 2011

The only change I made was to leave out the mushrooms since my family doesn't like them. We marinated the meat a total of 8 hours and served over a bed of wild rice. My eight year old had seconds and said this recipe is "a keeper!" We all loved it! Thanks for sharing this delicious summer BBQ treat.

Was this review helpful? [ YES ]
8 users found this review helpful