Reviewed: Sep. 3, 2011

I should've marinated longer than 2 hours but the family still thought it was great!

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Reviewer:

Cooking Level: Intermediate

Reviewed: Sep. 3, 2011

They looked beautiful and tasted great except that the chicken was a little dry and I grilled on med-high for around 10 min. Black beans on the side went great. It is more a recipe for 2 than 4.

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gardenfresh

Reviewed: Aug. 17, 2011

Tasty dish! I doubled the marinade and split it into two, using one half for the vegetables, the other for the cubed chicken meat. I added some chopped garlic to the marinade. I marinated everything for a couple of hours. Grilling time was approximate. The aroma smelled wonderful while the chicken cooked on the grill. The chicken was tender, juicy and fresh tasting. The vegetables were lightly seasoned with the marinade. The colors of the zucchini and cherry tomatoes were vibrant and made for a pretty dish. There was just enough ground cumin in the marinade, not overpowering at all, mixed well with the lime juice and olive oil. I loved the simple fresh blend of flavors. I served this with, "Mexican Rice III," and "Best Black Beans," also from this website. Thank you for sharing this recipe!

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Reviewer:

OkinawanPrincess

Cooking Level: Intermediate

Living In: Honolulu, Hawaii, USA

Reviewed: Aug. 16, 2011

Good but not great.

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Pam

Cooking Level: Expert

Reviewed: Aug. 14, 2011

We substituted beef for chicken, and I should have marinated it overnight instead of only half a day. (The meat was a little tough). Also, we used bell pepper, zucchini, and mushrooms for the veggies.

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Sunshine

Cooking Level: Intermediate

Reviewed: Aug. 11, 2011

For us, there was nothing Mexican about this dish unless you count the cilantro so I don't know why it's so-named. Cilantro is just as popular in Thai cuisine, but oh well. I made this as written, but followed others' suggestion and marinated the chicken chunks for 24 hours. We liked the flavors, but again, this IS NOT Mexican so if that's what you're looking for, keep looking. I'll probably make this again, but then again, maybe not. Thanks for the submission anyway!

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CHRISTYJ

Cooking Level: Intermediate

Living In: Eureka, California, USA

Reviewed: Aug. 10, 2011

Very good. Followed the recipe exactly. Next time I might double the marinade and also marinate the vegetables.

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Reviewer:

caitlincvv

Reviewed: Aug. 9, 2011

This was perfect! The marinade was amazing...I took advice from other reviews and added 2 minced cloves of garlic to the marinade. I also made twice as much and marinated the veggies and chicken separately for at least an hour then grilled. Perfect and light. I made black bean and corn quinoa to go along with and it made the perfect southwestern dish.

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kristieq2

Reviewed: Aug. 8, 2011

This was my first stab (pun intended) at kabobs, and it wasn't too bad. My husband liked it much better than I did; I found it slightly bland. I'll probably try this again, because it's so healthy. I just need to find the right side dish (we tried the salsa and warm tortillas; I didn't like it at all). I'll cut the zucchini thinner and make the chicken cubes smaller as well.

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Kim C

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Reviewed: Aug. 7, 2011

The lime flavor was a little strong but I really liked this dish. We eat so much chicken we should have feathers, and this was a great alternative to the same-old same-old. We will make this again.

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