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Greek Chicken Kebabs

bearzie | Feb 10, 200610:14 AM

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.

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