Persian Shish Kabob Recipe Reviews - Allrecipes.com (Pg. 3)
Reviewed: Feb. 15, 2005
Everyone gave this three stars. While it wasn't bad because we used a great cut of meat, there are tons of better ways to marinate that taste better. Not a repeat.
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5 users found this review helpful

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Cooking Level: Expert

Living In: Anchorage, Alaska, USA

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Reviewed: Feb. 11, 2005
Excellent!
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7 users found this review helpful

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Cooking Level: Expert

Home Town: Cincinnati, Ohio, USA
Living In: San Antonio, Texas, USA

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Reviewed: Aug. 26, 2004
My husband says " give it a 5!" We really liked this ALOT. Its amazing the amount of flavor that comes out of these very few, very simple ingredients. If you can't afford the tenderloin, try mixing these ingredients into ground beef, and making meatballs to bake. Served with pita bread, and a little tomato/onion relish, we enjoyed this as lunch one day.
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9 users found this review helpful

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Cooking Level: Expert

Home Town: Encinitas, California, USA
Living In: Mesa, Arizona, USA

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Reviewed: Aug. 24, 2004
I made this recipe for a work cook out and it was a hit. I must say that I had my doubts but wanting to try something new I gave it a shot.When I made the maranade I tasted it and thought that I may have made a mistake choosing this recipe. Once the meat was cooked it turned out to be one of the best tasting beef dishes that I have ever expericenced! Give it a try and I hope that you enjoy it as much as my coworkers and I did!
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9 users found this review helpful

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Cooking Level: Intermediate

Home Town: El Centro, California, USA
Living In: Calexico, California, USA

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Reviewed: Mar. 24, 2003
So *that's* how you marinate it! Second time around, I alternated cherry tomatoes and shallots between the pieces of meat. Getting the extra skewers lead -- counter-intuitively -- to a healthier meal. This is because a skewerful of meat is a deceptively large portion. The additions also improved the presentation and flavor. Next time, I will add some fresh green chilli peppers to the overnight marinade.
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22 users found this review helpful

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Cooking Level: Intermediate

Living In: Austin, Texas, USA

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Reviewed: Jan. 3, 2003
My husband's family make kabob by omitting the lime juice and marinating the meat in a cup of yogurt mixed with one minced onion. I also add a pinch of dried mint. We grill these with onion wedges and tomatoes and serve it with Persian rice.
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53 users found this review helpful

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Cooking Level: Expert

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

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Reviewed: May 8, 2000
I used a cheap cut of beef for this recipe and I think it was a mistake. Using a filet would have produced a much more tender result. It was delicious none-the-less.
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38 users found this review helpful

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Cooking Level: Intermediate

Home Town: Groton, Massachusetts, USA
Living In: Seattle, Washington, USA

Displaying results 21-27 (of 27) reviews

 
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