Reviewer:

Reviewed: May 30, 2011

I just made these and my family and I were not impressed. The strawberries were incredibly soggy and all you tasted on the chicken was the lemon juice. I marinated for a few hours. Don't know if I'll do these again.

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Reviewer:

DisneyBrat

Cooking Level: Beginning

Home Town: Los Angeles, California, USA

Reviewed: May 21, 2011

YUMMY! Everyone loved these at my neices Lua birthday party! It was cool to bring a dish that EVERYONE loved!

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Reviewer:

shawna030

Home Town: Lakewood, Washington, USA

Living In: Everett, Washington, USA

Reviewed: May 17, 2011

This is a different way to serve chicken and I thought it was wonderful

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Reviewer:

Joe

Reviewed: Jun. 7, 2010

Excellent dish and impressive. I modified it as follows: 1/2 cup lemon juice 1/4 cup lime juice instead of 1 cup lemon juice. Added pearl onions to the kabob. After trimming fresh large strawberries I sugared them and let them set for 3 hours. Served over rice mixed with frozen baby peas. It turned out very colorful and for Christmas Eve this year I will be substituting Scallops and jumbo shrimp for chicken and adding bellpepper.

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Reviewer:

Chef McBear

Reviewed: May 31, 2010

I hate to put anything negative but, this was not a very good recipe. I followed the recipe completely and I was not happy with the way the chicken tasted. It had a very strong lemon flavor and the glaze did it no justice at all.

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Reviewer:

Pupgroomer

Cooking Level: Expert

Home Town: Milan, Ohio, USA

Living In: Berlin Heights, Ohio, USA

Reviewed: May 3, 2010

We made this for a friendly kabob cook off and they were great! Make sure to buy really fresh strawberries (not too ripe), or they'll probably fall off. I added basil leaves to the skewers for an extra bit of flavor - fantastic. I also didn't need anywhere near a whole cup of butter to brush onto the kabobs. A half cup should do the trick. Enjoy!

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Reviewer:

katorgator

Reviewed: Mar. 22, 2010

This recipe is so interesting (in a great way) The strawberries give it a nice change from the usual kabob. I agree with another member the vadalia onions are a must as they take on a sweetness when cooked. Tip for the strawberries: try to find firm ones that are less ripe as they will stay on better and not become too soggy. Delicious!

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