Thursday, May 17, 2012

Greek Chicken Kabobs with Yogurt Dipping Sauce and Orzo with Feta


There is just something about the freshness of Greek food that screams summer to me. Surprise your friends with these THREE great dishes at your next barbecue!

Chicken: 
1-1   ½ lbs chicken tenders (or chicken breast cut into strips)
2         lemons
1 tsp dried oregano
½ tsp red pepper flakes
½ cup olive oil
4 cloves garlic, finely minced
Salt and pepper
6-8 metal or wooden skewers (if using wooden, soak in water before grilling)

In a small bowl combine the zest and juice of 2 lemons with oregano, red pepper flakes, oil, and garlic. Add chicken and marinade to a large, resealable plastic bag ; refrigerate for 30 minutes.

Preheat grill over medium heat. Thread chicken onto skewers and season with salt and pepper. Grill for 6-8 minutes, until chicken is cooked through. Serve with yogurt sauce and orzo.

Yogurt Sauce:
2 cups plain Greek yogurt
½ tsp cumin
salt and pepper
½ English cucumber, grated

In a small bowl, combine all ingredients until thoroughly combined. Refrigerate until ready to serve.

Orzo:
2 cups chicken broth
½ lb orzo
2 T butter
1 tsp dried parsley
¾ cup feta cheese

In a medium saucepan, bring broth to a boil over high heat. Add orzo and cook per package instructions. While orzo drains, add butter, parsley, and feta to the hot pan. Add orzo to pan and stir to combine. Serve with chicken skewers.

*Modified from Rachael Ray


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