Reviewed: Sep. 11, 2006

This recipe was not a success for me. The chicken was very bland. The meat did come out nice and moist, though. This could be an appealing dish for people who do not like spicy food, but it just wasn't for me. I won't be making it again.

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amyg

Cooking Level: Expert

Home Town: Walterboro, South Carolina, USA

Living In: Round Rock, Texas, USA

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Reviewed: Sep. 4, 2006

dilish..........

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JUSTME642

Cooking Level: Intermediate

Home Town: Brooklyn, New York, USA

Living In: Jackson, New Jersey, USA

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Reviewed: Aug. 22, 2006

We also did not make kabobs but put boneless, skinless chicken breasts into a freezer bag with all ingredients - used fresh rosemary and added a heaping tablespoon of garlic and kept all other ingredients the same. When we were ready to grill the chicken we pulled it out of the freezer and let it thaw during the day...grilled the breasts and served them over brown basmati rice, sprinkling feta over all. It really had an awesome pungent flavor that we loved! Thanks for the recipe!

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seattlecooks

Cooking Level: Expert

Home Town: Belleville, Illinois, USA

Living In: Seattle, Washington, USA

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Reviewed: Aug. 1, 2006

I did not make kabobs, but instead used the marinade (minus the feta) to coat chicken breats. Then I baked them. The yogurt kept the chicken amazingly moist! The spices and lemon were perfect. I also stuffed the breasts with some feta, and 15 minutes before pulling it from the oven I sprinkled feta on top. Delicious!!!

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Kofa

Cooking Level: Intermediate

Living In: Saint Louis, Missouri, USA

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Reviewed: Jul. 4, 2006

these were very good. Marinated for almost 24 hours. used 1 tsp. oregano and 1 tsp. basil. Other ingredients the same except for 1 extra clove of garlic. Skewered w/mushrooms, fresh pearl onions, sweet red and green peppers. Present nicely. Very tender. thanks for this recipe. I think I prefer the marinade for Hawaiian chicken kabobs a bit better and more tender.

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TUNISIANSWIFE

Cooking Level: Expert

Home Town: King Ferry, New York, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Jun. 27, 2006

This was an absolute success! As others have done, I substituted mushrooms for zucchini, and I added red peppers as well as green peppers - to add colour and taste! The idea of feta with kabobs is fabulous - I will definitely be making this again...and soon!

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Jane

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Reviewed: Jun. 21, 2006

Loved this! Finally a kabob recipe that is different. Great with just a Greek salad. We did find that we needed to separate the chicken pieces from each other to get the middle ones done before the end ones were overcooked- but that was our fault. Thanks for sharing this one. We will be making it forever.

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Quo

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Reviewed: Jun. 21, 2006

So good and so easy! Perfect summer grill food. I used red pepper instead of green, as I like grilled red peppers better. I also added mushrooms to the kabobs, as corks on each end. The marinade was very good. Next time I might rub the left over marinade on the vegetables, because there was so much left and it was so tasty, almost a shame to throw away My husband (who does most of the cooking) was very impressed with me. This is a sure keeper!

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fivepeople

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Reviewed: Jun. 20, 2006

This is great. A new summer favorite. Full of flavor for only marinating for 3 hours. I served this on rice pilaf with tzatiki. Perfect.

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Kristi L.

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Reviewed: Jun. 5, 2006

Absolutely delicious. I substituted whole mushrooms for the green peppers and served warm pita wedges and cool tzatziki on the side. Perfect warm weather meal!

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Lisa D.

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Reviewed: May 15, 2006

We really enjoyed this! I followed the recipe exactly and the chicken came off the grill moist and tender with a delicate lemon flavor. I added fresh baby portabellas and thick slices of zucchini to the kabobs, also. Served with a greek salad and grilled corn on the cob. Very good!

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GochisosamaDeshita

Cooking Level: Intermediate

Home Town: Superior, Montana, USA

Living In: Pecatonica, Illinois, USA

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Reviewed: Mar. 28, 2006

My boyfriend and I greatly enjoyed this recipe. I don't have a grater, so I had to leave out the lemon zest. I never would have thought to add feta to a marinade, but it was delicious. We might try adding a little garlic next time because we like it, but the recipe was wonderful without it too. Thanks for sharing!

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ALLYSONJANE

Cooking Level: Intermediate

Home Town: Groveland, Massachusetts, USA

Living In: Haverhill, Massachusetts, USA

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Reviewed: Feb. 26, 2006

These were delicious! My husband said he didn't really taste the marinade, but I noticed a difference. We served with Mediterranean Greek salad found on this site and Pita Wedges and Tzatziki Sauce (from this site). Delicious Meal and got many comments.

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NAPARKER

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Reviewed: Jan. 26, 2006

I thought theses were really good. My husband like them, but said to cut back on the lemon. I think it had the perfect amount of lemon, but I will cut back next time to please everyone. It could be because I marinated overnight? Really good recipe. Thanks

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Amber

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Reviewed: Dec. 6, 2005

I searched high and low for a greek chicken kabob recipe..Very hard to find..Thanks for sharing!

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Andrea

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Reviewed: Oct. 13, 2005

These were very good- a nice change of pace from the usual plain or teriyaki kabobs. The flavors were perfect for a hot summer night. The texture was a little funny.... but easy to overlook.

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Destie

Cooking Level: Intermediate

Home Town: Hillsborough, New Hampshire, USA

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Reviewed: Jul. 2, 2005

This should be called "lemon chicken kabobs". That was ALL I tasted! I might try making it again with quite a bit less lemon juice. I even had more chicken than it called for. Sorry!

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BlondeCook

Cooking Level: Expert

Home Town: Eureka, California, USA

Living In: Chandler, Arizona, USA

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Reviewed: Jun. 26, 2005

my sister made these from this site and they were great! throw them on the grill and it was a perfect light summer meal.

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KTHNXBY

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Reviewed: May 30, 2005

This had a great flavor! Next time I will set aside some of the marinade to dip chicken in. Glad I found this one.

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HELYNNSPAFF

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Reviewed: May 1, 2005

another great recipe!! I marinated overnight & they turned out superb> Wiil definately make thru out the summer. Served with toasted pitas with greek feta & olive spread (yum):)

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