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Reviewed: Jun. 9, 2008

This chicken was pretty good. Very easy to prepare. Wasn't able to grill so I boiled it. I did make some changes to the dipping sauce. I used mayonnaise, olive oil, garlic, lemon juice, lemon pepper seasoning, and garlic / parsley seasoning and it was very good!

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Reviewer:

sarytahs


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Reviewed: Jun. 2, 2008

Wow did this smelled delicious while I was making it! I used it to make chicken souvlaki pitas and it was the perfect combination of flavors for the job. Highly recommended for anyone craving Greek food.

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Reviewer:

IrishEyes

	Cooking Level: Intermediate
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Reviewed: May 8, 2008

Very yummy! We don't have access to a grill right now, so I broiled the kabobs. Also had to use dried cilantro, since I couldn't locate any fresh. I served then with steamed asparagus and brown rice, and my husband commented that it had the flavor of something you'd get at a fine restaurant. I may up my rating to 5 stars if I like it better with fresh cilantro and a real grill. Also the dipping sauce was way more than we needed, may halve the yogurt next time.

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Reviewer:

Joyousfreee

	Cooking Level: Intermediate Home Town: Cincinnati, Ohio, USA
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Reviewed: May 4, 2008

Excellent, very easy recipe. I used thigh meat instead, and substituted Italian parsley for cilantro. Marination time was at least 4 hours. It came out tender and juicy.

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Reviewer:

ZAPATISTA234

	Cooking Level: Intermediate Home Town: Lancaster, Pennsylvania, USA Living In: Vancouver, British Columbia, Canada
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Reviewed: Apr. 18, 2008

i was thrilled by the idea of chicken kabobs. but an old friend of my grandma's suggested i try this at a restaurant. it was amazing the garlic sauce topped it off and made it perfect

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Reviewer:

BBQ4LIfe


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Reviewed: Apr. 16, 2008

The marinated chicken was great but the dipping sauce was so garlicky that I was sick until the next day! I will briefly sautee the garlic in the olive oil before mixing it with yogurt next time to mellow it out. I am a huge fan of garlic, but this was too much!

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Reviewer:

Errica

	Cooking Level: Expert Home Town: El Cerrito, California, USA Living In: San Jose, California, USA
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Reviewed: Mar. 20, 2008

Really good but use less garlic. I am a garlic lover and still thought it was way too much.

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Reviewer:

Jessica

	Cooking Level: Expert Home Town: Arlington, Texas, USA Living In: Mansfield, Texas, USA
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Reviewed: Mar. 5, 2008

Felt like I got a mouth full of Mexico with how overwhelming the cilantro was. I tood some other advice and used a fresh batch of it, and even went light on the spice and heavy on the garlic. Still didn't help too much. I will be doing this again just with maybe a dried brand of cilantro. Because this dish reminded me of a 35 proof dessert drink. Its pretty tasty with the first few doses, but if you easily over do it you are gonna get sick. . .

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Night Owl

	Cooking Level: Expert Home Town: Duvall, Washington, USA Living In: Woodinville, Washington, USA
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Reviewed: Oct. 14, 2007

This is a FABUOLOUS recipe - a true 5! I was tempted to add back in the mayonaiise to the dipping suace she mentioned, but was glad I didn't. I broiled mine since I didn't have access to a BBQ but can only imagine how even how better it would have been had I grilled it. Delicious, tender and quick to cook once you have all of the prep work done - a perfect, make ahead party entree!

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Reviewer:

Lisa


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Reviewed: Jul. 23, 2007

These were excellent! Light and different.

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Reviewer:

KIRSTENFINNIGAN

	Cooking Level: Expert
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Reviewed: May 17, 2007

My family loved this! The chicken was very moist. Didn't change anything. Husband said he could eat this every day of the week.

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Reviewer:

LEIANNEMOM


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Reviewed: Apr. 9, 2007

Enjoyed this easy recipe. Used sour cream and dry cilantro and both worked well for this recipe. However, fresh cilantro would have had a stronger flavor. Will make this again.

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Reviewer:

CHUCKBALL


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