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 ...

Prep the chicken and vegetables. Cut all the chicken and veggies (except the zucchini) into 1.5-inch bite-size pieces. For the zucchini, slice it into rounds. Make my marinade for chicken kabobs. In a ...

With marinades and sauces inspired by Greece, India, Japan, South Africa, Italy, and of course the U.S.A., Chef John’s winning recipes will have you excited to grill chicken all summer long.

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 ...

1.Preheat grill to high heat. 2.For the salad: In a large bowl, toss tomatoes, cucumber, red onion, feta, and olives. In a small bowl, whisk olive oil, lemon juice, vinegar, oregano, salt, and pepper.

Grilled, slightly-charred halloumi takes on a chewy, meaty quality that will steal the show at any backyard barbecue. Strung onto skewers with colorful veggies and lemon slices and then grilled to ...

MINNEAPOLIS — Sheilla and Yasameen Sajady have turned their family's Middle Eastern grilling tradition into a streamlined approach to summer cooking through their sauce and dip brand, Maazah. The ...