Greek Chicken Kabobs and Pine Nut-Orzo Salad

Labor Day weekend is upon us and it’s time for us to all become Grill Masters! Instead of putting on the usual ribs or steaks try these grilled chicken kabobs with orzo salad for a little change. Have a great weekend, relax and grill!



1/2 pound orzo

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

2 lemons, juiced and 1 zested

1/3 plus 1/4 cup extra-virgin olive oil, divided

4 pounds boneless, skinless chicken breast, cut into 24 (2-inch) chunks

Black pepper

Metal skewers

 1/4 cup pine nuts, lightly toasted

1/2 cup flat-leaf parsley, finely chopped

1 cup feta cheese crumbles

8 Greek hot peppers, for garnish

1/4 cup kalamata olives, for garnish

2 tomatoes, diced, for garnish

1/2 cucumber, 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. When the water boils, salt it and cook the pasta to al dente.

While the pasta cooks, in a small bowl combine the garlic, oregano, rosemary, tapenade, 1 tablespoon lemon zest and the juice of 1 lemon with about 1/3 cup extra virgin olive oil. Place the chicken in a shallow dish or bowl and season with salt and pepper then add the dressing and coat the chicken evenly. Skewer the chicken on metal skewers. Grill the chicken 10 to 12 minutes until firm and juices run clear, turning the kabobs frequently.

Drain orzo and combine with pine nuts, parsley, feta crumbles, the juice of 1 lemon, about 1/4 cup extra-virgin olive oil, salt and pepper. Serve the orzo salad with 6 pieces of chicken along side. Garnish plates with a couple of hot peppers, olives, tomatoes and cucumbers on each plate.