I agree wholeheartedly with the comments by the recipe's owner/poster Cathy - it's not fair to give a recipe a poor rating if you didn't follow the exact ingredients/directions... However, I just HAD to change a few things - primarily in an effort to cut back on the fat in this recipe. I used 1/2 c. mayonnaise and 1/2 c. fat free plain yogurt. I also used a full teaspoon of homemade Italian Seasonings (equal parts basil, oregano, thyme, and half parts marjoram, sage and a touch of rosemary). Since we don't use red wine vinegar I substituted for natural, unfiltered apple cider vinegar instead... blended everything together and it was divine. The onions I had on hand were a bit strong, but the the flavor overall was still great. A sweeter onion such as a Vidalia, Walla Walla or Texas Sweet would have been better suited for this recipe. I also used fresh garlic instead of powder for a slighter more crisp garlic undertone (garlic powder has a bit of an aftertaste to me that I'm not particularly fond of). Overall this was still amazingly tasty and much less fat! Give it a try!

Reviewed On: Aug. 8, 2009

This was good "all together" - but the chicken surprisingly lacked a bit of flavor despite 3+ hours of marinating. I ended up having to season the chicken after grilling it because it was a bit bland. I have my own tzatziki recipe and used that instead of the one listed. Once assembled into a sandwich with the sauce, tomato, red onion, kalamata olives and feta - it was delicious - but certainly not outstanding. I used a homemade balsamic dressing made with 1/2 c. balsamic vinegar, 1/2 c. olive oil, thyme, oregano, and salt/pepper to taste (next time I will add garlic).

Reviewed On: Sep. 19, 2008

I'm quite surprised this recipe is called "Moroccan" as the significant ingredients aren't used in Moroccan cooking (my hubster is Moroccan so I know Moroccan cooking). With that said - I altered the recipe as follows: I used brown (aka green) lentils as these are more traditional (and added a handful of red lentils for texture), 1 heaping tablespoon of ginger paste, 1 can of red kidney beans, 1 can northern white beans, 1 can diced tomatoes and 1 can stewed tomatoes. Do NOT use cardamom or garam masala (these are INDIAN spices not Moroccan). I strongly recommend salt/pepper to taste, cumin, and RAS EL HANOUT. Ras el hanout is a classic blend of Moroccan spices - similar to garam masala but different. Ras el hanout varies from one Moroccan to another but generally it's the following spices (usually whole spices all ground together but you can use the ground versions as well): <<< 1 t cumin, 1 t ginger, 1 t salt, 1 t pepper, 1/2 t cinnamon, 1/2 t coriander, 1/2 t allspice, 1/4 t cloves and a pinch of saffron >>> I pressure cooked everything together for about 10 minutes and voila - delicious! Here's a helpful cooking tip: If cooking on the stove (or even the crockpot)- the lentils will cook faster if you do NOT add the salt or tomatoes until the end... salt and the acidity of the tomatoes prevents beans/lentils from softening which will prolong the cooking time. ***UPDATE*** Recipe with Indian spices is good too - make sure to double the spice though.

Reviewed On: Sep. 19, 2008