Reviewed: May 7, 2008

OMG!! this recipe was SOOO SALTY!!! i used chicken! I doubled the recipe due to other viewers thoughts!! WILL NEVER MAKE AGAIN!! if u want an awesome teriyaki chicken use... oil, soy sauce, chopped onions and lemon juice!! im known for it!! its awesome this change up is NOT!!

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SCHEPI1

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Reviewed: May 7, 2008

this recipe is the BEST! We often use the marinade on cheaper cuts of pork as well. Still yummy

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mrjcbk

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Living In: Milton, Ontario, Canada

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Reviewed: May 5, 2008

Absolutely try this recipe, it is truly fabulous.

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ninab

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Reviewed: May 5, 2008

This was good but not spectacular. I've had this recipe printed for a while so I didn't go back and read the reviews, next time I'll marinade the meat and veggies longer as so many have suggested. I used lemon juice concentrate and low-sodium soy sauce.

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Tricia Jaeger

Cooking Level: Intermediate

Home Town: Kenosha, Wisconsin, USA

Living In: San Diego, California, USA

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Reviewed: May 5, 2008

These were delicious. The fragrance was wonderful from the start. My guests were late arriving, so I marinated a little longer than the 2-3 hours recommended, and think that was a plus. The only suggestion I have is to remind users that salt will help this dish quite a lot: it makes the lemon just jump out and provide such a nice harmony to the oregano. Thanks, JANICER8 for such a simple, beautiful recipe!

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Jen O.P.

Cooking Level: Intermediate

Home Town: New Washington, Ohio, USA

Living In: Powell, Ohio, USA

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Reviewed: May 2, 2008

Soo yummmyy!!! I used 2 whole tenderloins, i dont know how much they weighed, they were the standard ones from costco. I doubled the marinade so that all the meat were covered.But next time, I'll def marinade it overnite. The flavors were wonderful, but it barely penetrated the insides of the meat. I baked it in my oven 400 for 25mins like other viewers said, and it was awesome. Leftovers taste even better the next day reheated. Served with a greek salad, and a good garlicky tzatziki and some couscous. Will try this on my new outdoor grill or other meats some time. Thanks!

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Zaya

Cooking Level: Intermediate

Home Town: Singapore, Central Region, Singapore

Living In: San Diego, California, USA

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Reviewed: May 1, 2008

Fantastic. you will need to do at least double the marinade to completely cover 4lbs of meat. I recommend 3x.

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Kiva

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Reviewed: Apr. 30, 2008

Absolutely fantastic......I need not say more. I did not need to change a thing about this recipe.

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Irene

Cooking Level: Expert

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Reviewed: Apr. 21, 2008

So easy and so delicious! We make this twice a month, at least, along with this site's Tzatiki sauce recipe. I have never really let it marinate for hours as suggested, I just make the marinade and as I'm cutting up the pieces I put it in the bowl. The onion pieces are the hardest to skewer. Still so worth it!!! :) Delish.

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Rhonda H.

Cooking Level: Intermediate

Living In: Little Rock, Arkansas, USA

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Reviewed: Apr. 18, 2008

We really liked this recipe! I marinated it for 4 hours but will do it overnight next time. This is going to be one of our regular dishes from now on. I doubled the marinade and served it in a Pita pocket with the Tzatziki sauce from Serena on this site. Excellent!

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Keri

Cooking Level: Intermediate

Home Town: Centralia, Washington, USA

Living In: Centennial, Colorado, USA

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Reviewed: Apr. 17, 2008

This was sooo good and easy. The only change I'd make is double the marinade to make sure the meat is submerged completely-it was more moist that way.

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BONESHEQUA

Cooking Level: Expert

Living In: Fort Wayne, Indiana, USA

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Reviewed: Apr. 16, 2008

Simply excellent! I had to double the marinade recipe to give me enough to thoroughly marinate the meat. I marinated the meat for 6 hours. Just so tender!

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Timid Chef

Cooking Level: Intermediate

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Reviewed: Apr. 14, 2008

I thought this was really tasty my OH wasn't too keen said it has too much lemom juice. So a small tweek next time to accomodate his palate

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trixietoess

Cooking Level: Intermediate

Living In: Zagreb, Zagreb, Croatia

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Reviewed: Apr. 12, 2008

My family thought this was awesome. It is such a simple marinade, yet so flavorful. Will definately surprise you. I think the trick is to let the meat come to room temperature in the marinade on the counter for at least one hour before you grill it. Ooh it makes the marinade permeate the meat so much deeper and the flavor is throughout the meat instead of just on the surface, especialy with chicken which is very hard to flavor through. I added about 2 lemons worth of juice instead of just one and it reminds us of our favorite greek restaurant in town. DEEELICIOUS!!! *We serve this with Greek Feta fries. Steak fries on a plate, take 2 cloves of crushed fresh garlic, mix with a tablespoon of lemon juice and sprinkle all over hot fries. Then sprinkle about 1/2 (or more if you like) of crumbled Feta and sprinkle with dried Oregano, salt and pepper. YUMMMM!

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Kelsolake

Cooking Level: Intermediate

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Reviewed: Apr. 11, 2008

This was awesome! The only things I did differently was to leave out oregano (it's too expensive to buy in the country where I live). It would probably have been nice to have it, but I don't. Still, it was delicious and tasted Greek! I also prepared the dish in a wok, cooking the meat first and then adding veggies toward the end. Served it with a cucumber yogurt sauce, but would have been just as good without. Absolutely delicious!

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boogiecooks

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Reviewed: Apr. 11, 2008

Just like local restaurant

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jenna

Cooking Level: Expert

Home Town: Sherwood Park, Alberta, Canada

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Reviewed: Apr. 4, 2008

LOVE IT!!! this recipe is a definite family favorite! i substitute the pork with chicken (i just marinade the breasts whole, they cook up on the grill better) and during the summer our favorite veggies to use are zucchini and summer/crookneck squash. to save on dishes, i use 2 big ziploc bags and put a batch of marinade in each one, put the veggies in one and the chicken in the other. let them marinate for a few hours and it all comes out tender and juicy! we love it served over sticky rice too. for the marinade, i always add a little extra garlic and lemon juice because i love the flavor. this is going into the family cookbook!

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PastaLover#1

Cooking Level: Expert

Home Town: Pleasant Grove, Utah, USA

Living In: Lehi, Utah, USA

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Reviewed: Apr. 4, 2008

I cut up the meat and veggies the night before and placed in a gallon bag. Mixed up marinade the next morning and poured it into the bag with the meat/veggie mix. I let it marinate all day while I was at work. Skewered it and hubby grilled it for dinner. They were great! Great flavor and a healthy dinner. Served with cucumber dill sauce and a green salad on the side. Thanks!!!

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Kat

Cooking Level: Intermediate

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Reviewed: Mar. 31, 2008

Amazing. We marinated the pork, onions, & peppers over night and it was perfect. This is going to be a summer time regular!

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steph webb

Cooking Level: Expert

Home Town: Midwest City, Oklahoma, USA

Living In: Norman, Oklahoma, USA

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Reviewed: Mar. 27, 2008

I'm always looking for new recipes for pork tenderloin as my family loves it. We also love skewers, so this fit the bill perfectly! I used bottled lemon juice (3 Tbsp), and threaded only the meat on the skewers. I served it with green beans and rice pilaf and it was fantastic. Very tender and full of flavor. I will definitely do this again!

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