Greek Mixed Grill Kabobs and Pine Nut Orzo Salad
July 13, 2008
So far this summer I have made this 4 times. It’s quick and easy, perfect for a weeknight and not to mention totally yummy!! I like to watch the Food Network when I have time and this recipe came from Rachael Ray and her 30 Minute Meals show. I also happen to love Greek food because of all the fresh ingredient’s (vegetables, herbs, olives and feta). Olive tapenade is a very rich olive spread that can be found in the olive section of your gracery store. To see a live video on how to make it fresh click here.
To learn more about Greek eating and cooking….click here.
Marinade for fish and chicken
- 1/3 cup extra virgin olive oil
- 4 cloves garlic, grated or minced
- 4 sprigs fresh oregano, leaves stripped and finely chopped
- 6 sprigs fresh rosemary, leaves stripped and finely chopped
- 1/4 cup green olive tapenade
- 1 tsp. red pepper flakes
- 1 lemon juiced, and zested
- 1/4 cup extra-virgin olive oil
- 1 1/2 lbs. firm white fish, halibut or swordfish, cut into 12 (2-inch) chunks
- 2 lbs. boneless, skinless chicken breasts, cut into 12 (2-inch) chunks
- Black pepper
- Metal skewers
Pine nut orzo salad
- 1/2 lb. orzo
- 1/4 cup pine nuts, lightly toasted
- 1 small red onion, finely chopped
- 1/2 cup flat leaf parsley, finely chopped
- 1 cup feta cheese crumbles
- Juice of 1 lemon
- 1/4 cup extra-virgin olive oil
- Salt and pepper
- 8 greek hot peppers, for garnish
- 2 tomatoes, diced, for garnish
- 1/2 cup cucumbers, diced for garnish
Preheat grill pan or outdoor grill to medium high.
Place a pot of water on the stove and bring to a boil for the pasta salad. Salt and cook the pasta al dente.
While the pasta works, in a small bowl combine the garlic, oregano, rosemary, tapenade, red pepper flakes, 1 tbsp. lemon zest, the juice of 1 lemon and 1/3 cup extra olive oil. Place the fish and chicken in separate bowls and season with salt and pepper. Divide the marinade between both bowls to coat the fish and chicken evenly. Skewer the fish and chicken on the metal skewers. Gril the chicken 10 to 12 minutes until firm and juisces run clear, and the fish for about 6 to 8 minutes, turning the kabobs frequently.
Drain orzo and combine with pine nuts, onions, parsley, feta crumbles, the juice of 1 lemon, 1/4 cup of extra virgin olive oil and salt/pepper. Serve the orzo salad with 3 pieces each of chicken and fish along side. Garnish with a couple of hot peppers, olives, tomatoes and cucumbers on each plate.
Serves: 4 to 6
Total time: 30 minutes
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