Reviewed: Aug. 9, 2008

I wanted to add to the instructions, to de-seed the peppers (I used jalapeño and Serrano)using gloves. My fingers are still burning 24 hours after making the marinade. This was my first foray into kebabs and it was quite easy to make and very tasty, but the peppers left me in lots of pain...lesson learned!

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Adri

Cooking Level: Intermediate

Home Town: Miami, Florida, USA

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Reviewed: Mar. 22, 2008

gr8 recipe.i've tried it without the almonds and it tasted gd.but i found the garlic too overpowering so i've now halved it.and i serve it with fresh homemade nan and raita.my kids luv it.thanx

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azrah

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Reviewed: Nov. 15, 2007

These are just as tender and tasty as other reviewers have noted. For a little more spice I used habanero peppers instead of jalapenos. I cooked them wrapped in foil for 25-30 minutes at 350, then put them under the broiler for 3-4 minutes.

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Suzi

Cooking Level: Intermediate

Home Town: Ida, Michigan, USA

Living In: Grand Rapids, Michigan, USA

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Reviewed: Jul. 1, 2007

This is a real good and easy kebab recipe. Every time I make it people just cannot stop praising. The chiken simply melts in your mouth.

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apatel07

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Reviewed: Jan. 22, 2006

Not so wonderful as everyone else seems to think. Marinating 24h added nothing, I think I could have cooked the chicken and used the marinate as a dip. It's a traditional dish that uses heavy cream and not yogurt? Without the cream/yogurt, the marinate is just green chutney.

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andrewfairley

Cooking Level: Intermediate

Home Town: Lake Forest Park, Washington, USA

Living In: Bothell, Washington, USA

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Reviewed: Jan. 17, 2006

Nice, unique taste. My guests loved it, but since I prefer spicey food that makes me sweat - I myself found it a little bland.

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RIKI76

Cooking Level: Intermediate

Home Town: Pickering, Ontario, Canada

Living In: Toronto, Ontario, Canada

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Reviewed: Apr. 16, 2005

Excellent recipe!

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SELEA

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Reviewed: Jun. 30, 2003

We LOVED this recipe. I would give it TEN stars if I could. I think we'll make it again for a barbecue this weekend. We made naan on the grill and ate it with the chicken with some chutney and some raita - SO GOOD! The recipe for the naan is on this site too. We loved the marinade so much we used a little of it for dip!

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Shelly D

Cooking Level: Expert

Home Town: Giddings, Texas, USA

Living In: Dallas, Texas, USA

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Reviewed: Feb. 8, 2003

Yummy! Very different flavor and very good. I did not try either of the sauces and it was wonderful by itself. Highly recommended!

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LODOMLODOM

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Reviewed: Apr. 14, 2002

This is worth the time and effort that goes into making it. Very complex flavor and not as spicy hot as it may sound. Yum!

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BABYANDAMY

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Reviewed: Nov. 15, 2001

This stuff is amazing...I've tried it several times with chicken, beef and shrimp. It was good with all of them even though I had been hesitant about the shrimp. I have also substituted yogourt for the cream and it was still quite good.

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