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Reviewed: Aug. 9, 2008

This has a wonderful flavor! The only modification I made was reducing the salt because we are on low sodium diets. Instead of chopping the onions, I cut them into chunks and added them with the meat to the marinade. I placed all in a plastic bag, expelled the air, and sealed it. I placed the onions on the skewers along with other veggies. Next time I will marinate some vegetables, too!

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LKF99

	Cooking Level: Intermediate Home Town: Springfield, Ohio, USA Living In: Leesburg, Ohio, USA
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Reviewed: Jun. 19, 2008

I made this exactly as written and really enjoyed the flavor! I also made it once with lower quality meat (I forget if it was New York Strip or Ribeye) and it was still quite good..., but nothing beats Beef Tenderloin if you're looking to spoil yourself.

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Reviewer:

Peggy

	Cooking Level: Intermediate Living In: Houston, Texas, USA
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Reviewed: Nov. 11, 2007

I love this marinade. The lime flavor is so nice in the summertime. I often use half lime and half lemon juice and add a shake or two of habenero sauce to make it spicy.

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Reviewer:

LAFLRA

	Cooking Level: Expert Home Town: Jefferson, South Dakota, USA Living In: Athens, Ohio, USA
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Reviewed: Nov. 2, 2006

delicious

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2 users found this review helpful

Reviewer:

Farshid


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Reviewed: Aug. 22, 2006

Yogurt is an excellent marinade. My husband was very doubtful, but it turned out wonderfully. We added some spices to this, cumin, I think.

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6 users found this review helpful

Reviewer:

zestychef


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Reviewed: Sep. 13, 2005

This was a great recipe! I made it using ground beef and shaped it around the skewer kind of sausage-like and then grilled it. I also tried it with ground chicken. So yummy!

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3 users found this review helpful

Reviewer:

MSERNI

	Cooking Level: Expert Home Town: Los Angeles, California, USA
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Reviewed: Apr. 5, 2005

These were awesome. My husband and I love persian food and now we dont have to leave home to have it!

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5 users found this review helpful

Reviewer:

SANTIAGO450


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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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3 users found this review helpful

Reviewer:

RACHEL1070

	Cooking Level: Expert Living In: Anchorage, Alaska, USA
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Reviewed: Feb. 11, 2005

Excellent!

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4 users found this review helpful

Reviewer:

Ladan

	Cooking Level: Expert Home Town: Cincinnati, Ohio, USA Living In: Amelia, Ohio, USA
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Reviewed: Sep. 4, 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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5 users found this review helpful

Reviewer:

LMVO


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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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4 users found this review helpful

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NOCATCHO

	Cooking Level: Intermediate Home Town: El Centro, California, USA Living In: Calexico, California, USA
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Reviewed: Jan. 25, 2004

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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11 users found this review helpful

Reviewer:

Dilum

	Cooking Level: Intermediate Living In: Austin, Texas, USA
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Reviewed: Jan. 25, 2004

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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17 users found this review helpful

Reviewer:

BaysChick

	Cooking Level: Expert Home Town: Katy, Texas, USA Living In: San Antonio, Texas, USA
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Reviewed: Jan. 25, 2004

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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32 users found this review helpful

Reviewer:

Esmee

	Cooking Level: Intermediate Home Town: Groton, Massachusetts, USA Living In: Seattle, Washington, USA
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