Really very special. I found the recipe easy and an easy summer meal. My husband, who tends to be a picky eater, ate every bite including the veggies.
This was so... good! I made this dish for a potluck BBQ and there was nothing left to take home! Like other reviewers, I used chicken breast instead of thighs and just grilled the breasts rather than making kebabs. I will try it as kebabs next time though, because I think this chicken would be excellent skewered with roasted peppers and onions as in the recipe. I will most likely zest the lemons before microwaving them next time around, because scraping out the pulp was kind of a pain. The cucumber-yogurt sauce was the perfect condiment! I added mint and parsley instead of cilantro, since many of my friends are anti-cilantro. All in all, this recipe is definitely a keeper!
One other thing - cook whatever veggies you are using on separate skewers. The meat and the veggies often have different cooking times. This way you'll have both perfectly cooked veggies and meat.
I have made this many times. It's a terrific summer dinner for guests. I usually make it with half lamb and half chicken, but otherwise follow the recipe pretty closely.
I use wooden skewers - the trick to not having the meat spin on them when you flip the kabobs is to use two skewers about 1/4 inch apart per kabob.
We love this dish. We had friends over last night for dinner. I doubled the recipe. Everyone loved it and wanted the recipe. I forgot to add the ginger but it was delicious without it. I had a difficult time separating the pulp and white pith from the lemon peel so I only used a few pieces. I also ran out of black pepper but that wasn't an issue either. I put the chicken (without skewers) on the broiler pan and the vegetables on the griddle and it was delicious. The dish was very flavorful and tender. The yogurt sauce was an added bonus - great with or without. Highly recommended with a Greek salad. Try Fine Cooking "Chopped Greek Salad with Garlic Croutons" (Fine Cooking Annual Volume 2, page 88). Very yummy.
Great recipe - really delicious an unique. I use about 1/4 of the pepper recommended so that the lemon flavor doesn't get over whelmed. This recipe looks much more complicated that it is - try it!
I made this for dinner last night and we loved it! I used boneless chicken breasts and added thick slices of zucchini. My plain yogurt was fat free but it worked very well. I used a sharp small paring knife to scrape off the pith from the peel (a bit tedious but well worth the effort). I placed most of my kebabs in a grill basket which makes it easier to flip them. But the ones I put directly on the grid flipped ok too. This is definitely a keeper! Warning to anyone who has not used turmeric: be very careful as this stuff stains some things forever once it gets wet.
I have been making these kebabs at least two or three times each month since the recipe first came out. We only skewer the meat, however, omitting the vegetables and couscous. Also, in the interest of health, we sometimes use chicken tenders or regular breast meat instead of thighs, and they still taste great. I like to serve them with a simple Greek salad and warm pita bread; the flavor of the marinade and yogurt sauce works really well with juicy heirloom tomatoes, crisp cucumbers, and briny feta. Enjoy!
Loved the marinade and sauce! The layering of spices was divine without any one being particularly overpowering. I did not make kebabs but grilled the marinated boneless thighs and served with yogurt sauce--SO good! Definitely a repeat!
Amazing! We added zuchinni to the kabobs, which was a great addition.