My mother-in-law and I make these every year around Christmas time. The family can't get enough of their orangey goodness! Definitely serve chilled though. The people saying the dough is too juicy to form - put the dough in the refrigerator for an hour before you attempt to form into balls, it makes it a lot easier.

Reviewed On: Dec. 6, 2009

The tzatziki sauce was spot on and if this recipe were based on that alone I'd give it 5 stars. I put two cloves are garlic rather than one just due to me and my husband being garlic fiends. The chicken, on the other hand, was not quite what we were expecting. It may just be because we're used to how souvlaki is make at the restaurant we go to or the local Greek festival, but it was just way too sweet for this type of dish and lacked flavor. I marinated it for about 8 hours, used balsamic vinaigrette (not vinegar, as others accidentally did), and followed the recipe to a T. We just weren't pleased at all with the chicken. I would also take the time to make my own pita next time. As far as flavor was concerned, the delicious tzatziki made the dish but the chicken was lacking. I'd use this recipe again for a guideline but would make the chicken differently. Thank you though for the amazing tzatziki recipe!

Reviewed On: Oct. 18, 2009

I made this recipe for dinner and was not very satisfied as I found it to be too sweet. It was difficult to pinpoint any one flavor because the sweetness overshadowed the dish. The problem is that salting it while it's on your plate makes it instantly turn from sweet to too salty. If I make this again I'm definitely going to cut the honey and hoisin and see where that gets me.

Reviewed On: Jun. 10, 2009