I am trying to perfect Greek chicken kebabs. I've marinated them in total brand yogart, olive oil, onion, garlic, oregano and s&p. I grilled them and the flavor was fine but I thought they were a little too soft.
It reminded me of the rage a number of years ago, when people would slather mayo on swordfish and then grill. Very tender but the outside doesn't get carmalized.
I was thinking that if I added honey to marinade, it would solve this problem. And do you think this marinade would work for lamb and beef. Trying to get a grilled meat to accompany a Greek salad.
Any suggestions? Thanks.