Very good, I will make again.

Oh, my freakin' WORD!!!!! What a fabulous flavor! This takes chicken over the edge of extraordinary taste. I would have never thought in a gazillion years of using yogurt as a marinade vehicle, but it's nothing short of genius. Maybe this hyperbole is owed, in part at least, to the wonderful fresh herbs I grow. One of the fringe benefits of living in Florida - they grow like weeds, so there's always plenty to be used. I only had straight feta, so laced it liberally with fresh minced basil from the garden and a spoon of tomato paste. It lent a lovely, light salmon-pink blush to the chicken. Added chopped fresh rosemary, oregano and parsley leaves which, together with the basil, punctuated the pinkish marinade profusely with flecks of bright green. I was going to add some crushed garlic, but knowing that garlic is such an assertive flavor that can tend to take over, I wanted to give this a shot first [almost, that is, since I didn't have the basil and sun dried tomato feta] as written. So I stuck to the ingredients in the recipe, and was richly rewarded. No garlic needed, and the verdict is I don't even want to add it in subsequent efforts. I found the lemon flavor to be the perfect foil for the yogurt, and it played off the oregano masterfully. We're not big pepper people, so I substituted mushrooms on the skewers. The next time I will marinate them, as well, in the lovely mixture. Thank you for an absolutely stupendous recipe, no doubt one I'll reach for time and time agai

This marinade was fantastic. My whole family loved it. As a vegetarian I made veggi kabobs with the marinade and it is fntastic on broccolie.

Love this recipe. Chicken always comes out tender and flavors are wonderful. You can also use lime or lemon yogurt for an extra kick!

After upping the spice content a bit with extra oregano, garlic, and lots of fresh rosemary, this recipe turned out great. My family loved it. I also added a bit more salt, as the yogurt can be pretty sour. The yogurt makes the chicken incredibly moist, but be very careful not to overcook the chicken on the grill or it can get pretty dry.

This was really good! I used a little bit of the marinade for dipping sauce. Yummy! I just used regular feta, but I bet it would be better with the sun dried tomato.

Delicious - I served with taziki sauce

This chicken was really bland, and the yogurt burned onto the outside of the chicken. I will not make this again.

Good, basic, easy

This recipe is excellent. I thought it was really easy to make. It will become a regular around our house.

Very good and easy. I took the advice of other reviews and added garlic too.

Wonderful! My husband asked for this to be a regular dinner - need I say more?

I looooovvve this recipe. It reminds me of a recipe from when I was a child and we ate at a greek restaurant in Michigan. It has wonderful flavor and tastes better the longer it marinates. I reserved some of the marinade so that I could baste the chicken as it cooked. Excellent recipe!

I really liked the yogurt marinade. Added the feta at the end instead of in the marinade & I liked how that tasted. Also, this works well with pork.

I made this with several changes. I used garlic & herb feta instead of sundried tomato feta, cut the lemon juice to 1 tb, and added a dash of basil & garlic salt. I also marinated it overnight and used the thin cut boneless breast filets as they cook faster and you get more flavor on them since they're thinner. They came out fabulous. Soft, juicy, and full of flavor. This one's a keeper.

Flavor was good, but it definitely had some texture issues. I may try this again cutting down on the marinade time

Excellent chicken, if a bit dry. Flavors were wonderful - not at all spicy, just very flavorful. I grilled these on a broiler rack, since I did not have a grill available. Definitely marinate for those three hours at least - I marinated overnight and would have gone longer if I could. Will use this again!