1. In a large shallow baking dish mix the yogurt, feta, basil, sundried tomatoes, lemon zest, lemon juice, organ, salt and pepper and rosemary. Place chicken in dish and turn to coat. Cover and ...

Continuing the Greek theme started last week with my recipe for Greek-style green beans, here’s my lemon-garlic-oregano marinade for chicken. I love to use this for kabobs — with or without such ...

Whisk first 6 ingredients together. Take half of the marinade and place in a container in the fridge. This will be basting sauce while grilling. Place chicken pieces in a glass bowl or re-sealable bag ...

Experiment with a new kabob recipe each week with Sally Sampson’s new cookbook. Her book “Recipe of the Week: Kabobs,” will give you an excuse to keep the barbecue hot long after the season has sent ...

With a flavorful marinade, tender steak, juicy shrimp and vibrant veggies, these steak and shrimp kabobs on the grill are ...

Mix dressing and yogurt in medium bowl. Add chicken; stir to evenly coat. Refrigerate 20 minutes to marinate. Heat grill to medium-high heat. Remove chicken from marinade; discard marinade. Thread ...

A pretty and palette-pleasing way to make your chicken look as good as your beef at your next barbecue. 2 boneless, skinless chicken breasts cut into ½-inch chunks 1) In a medium bowl, combine chicken ...

This was a light and yet filling dinner that left me feeling satisfied and not at all guilty! Combine all of the marinade ingredients together with the chicken in a shall sealable dish or just a large ...