Persian Kabob Recipe Reviews - Allrecipes.com (Pg. 4)
Reviewed: Jul. 4, 2005
Fantastic recipe! I added a few extras for my version; fresh mint instead of dried, a dash of lemon juice, pinch of coarse pepper, kosher salt, and a tablespoon of curry. Skewered with red onion, zucchini and summer squash.
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Reviewed: Apr. 5, 2005
These were so good. My husband and I love persian kabobs and this was my first attempt at home. Will make many more times!
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Reviewed: Nov. 28, 2004
This turned out terrific. The meat was tender and juicy and just perfect. Thank you for a wonderful recipe. We will make this again and again.
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Cooking Level: Expert

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Reviewed: Apr. 6, 2004
O.k. marinade...I marinaded for 6 hours maybe that was the problem, there didn't seem to be a lot of flavor.
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Reviewed: Mar. 23, 2004
Superb in flavor. The longer it is marinated the better! A super tender succulent kabob.
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Photo by Kathleen Bayramian

Cooking Level: Expert

Home Town: Somis, California, USA

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Photo by BaysChick
Reviewed: Feb. 26, 2004
This is my family's all-time favorite thing for dinner! The yogurt tenderizes the meat. **The longer this marinates, even up to 48 hours, the better it will taste. Note to other reviews: For best results you need to use fresh meat and the better the cut, the better the kabob. It is supposed to be messy when you skewer the meat, I goop what remains in the bowl on the meat before grilling. The onion needs to be in tiny pieces for the best flavor.
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Cooking Level: Expert

Home Town: Katy, Texas, USA
Living In: San Antonio, Texas, USA

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Displaying results 31-36 (of 36) reviews

 
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