Reviewed: May 21, 2012

This is an excellent kabob recipe. We cut the cayenne in half because of the kids, but it was still delicious.

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Reviewed: May 18, 2012

We love this recipe! We didn't have cayenne pepper and used red pepper flakes! They were really delicious!!! Making them tonight for friends coming over.

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ardent4you

Reviewed: May 12, 2012

Verrrry spicy. Next time I'd cut back on the cayenne and black pepper, but that's just personal taste. Served with sour cream to take a little of the heat off. Very easy recipe that I'll make again.

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Suze

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Reviewed: May 8, 2012

Nice and hot! My husband loved them and gave them a 9 on 10!

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Jodi

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

Reviewed: May 6, 2012

omg was so good even my wife loves it and she is very picky .she normally does not like chunks of beef shes a texture eater but she loves this as much as i do....so good

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phillip

Reviewed: Apr. 30, 2012

This is a great marinade for beef! We like to use a NY strip cut up and skewered along with some peppers and onions. We usually put the meat and veggies together in a pita with some sour cream to cool it down and it's delicious!

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haideta

Reviewed: Apr. 30, 2012

I made these last summer and I've been meaning to review them ever since! These kabobs were incredible. They flavor they produce is a 10/10. I used the wrong kind of beef (mistakenly picked up stewing beef) and they were very tough. It was my mistake and next time I will use a good sirloin. Other than that this is an amazing recipe and I look forward to making it again!!

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Ashley Bobbi

Cooking Level: Beginning

Living In: Montreal, Quebec, Canada

Reviewed: Apr. 1, 2012

Great! Followed exactly. Had left over meat, left it in the marinade for the next day, grilled them and made fajitas. Spicy but great!

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JMH137

Reviewed: Mar. 25, 2012

We love, love, Love this recipe! First time I followed the recipe to the T; since then this is our go-to marinade! Today used it on chicken and used half ground red pepper half crushed red pepper and chicken bullion just as awesome! I always omit the salt plenty in the bullion, don't need it.

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