| Reviewed by: mapr111 |
Date Posted: 10/19/2009 5:32:44 PM |
Rating:  |
Comments:
Great recipe. Add more chicken though, at least 1/2 pound more, there is enough marinade and you can also add a little more lemon juice and olive oil. Skew your chicken and your vegetables seperately otherwise your veggies are burned by the time your chicken is cooked. Once you have skewed the chicken then toss the veggies in the leftover marinade and that is more than enough to give them a light coating. Tastes fantastic served over brown rice with a nice salad on the side. Easy, fast, terrific. |
| Reviewed by: writedaily22 |
Date Posted: 6/29/2008 6:04:52 PM |
Rating: |
Comments:
I have only been cooking a short while and this recipe was easy to follow. Beginners, prepare thyselves for a night of exquisite kabobs!
The prep is simple. Waiting while the chicken soaks in the marinade takes the longest time--but putting the chicken in the marinade the night before eliminates all waiting around.
I live in an apartment and I don't have a grill so I used the stove. I cooked the chicken in a frying pan and it was amazing. I used the same pan for the asparagus which turned out great since it too simmered in the remnant marinade left by the chicken kabobs.
I served it with an excellent Spanish red and for dessert, chocolate mousse, also from a recipe on this website..
Thanks Crocker |
| Reviewed by: Oklahoma cook |
Date Posted: 6/19/2008 10:56:56 AM |
Rating:  |
Comments:
I borrowed the chicken marinade from this recipe to prepare the meat for a spring salad. After a couple of hours, just pour the chicken and marinade into a skillet and sautee. The flavors blend very well with sliced strawberries, toasted pecans, Swiss cheese, and a sweet dressing. |
| Reviewed by: Lara MC |
Date Posted: 7/24/2006 10:47:28 PM |
Rating: |
Comments:
Excellend recipe! My husband and I aren't huge veggie eaters, but this was delicious! We continuously brushed the kabobs with the marinade, so the flavor was really locked in. We made a little extra marinade for the asparagus, which was really good. |
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