Greek Mixed Grill Kabobs and Pine Nut-Orzo Salad

Recipe courtesy Rachael Ray

Show: 30 Minute MealsEpisode: Stick To It

Rated: 5 stars out of 5Rate itRead users' reviews (39)

RECIPE
COMMENTS & REVIEWS(39)

Cook Time:
15 min
Level:
Easy
Yield:
4 to 6 servings

Times:

Prep: 15 min
Inactive Prep: --
Cook: 15 min
Total:: 30 min

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Ingredients

Salt
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
1 teaspoon crushed red pepper flakes
2 lemons, juiced and 1 zested
1/3 plus 1/4 cup extra-virgin olive oil, divided
1 1/2 pounds firm white flesh fish, halibut or swordfish, cut into 12 (2-inch) chunks
2 pounds boneless, skinless chicken breast, cut into 12 (2-inch) chunks
Black pepper

Directions

Metal skewers

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
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 works, in a small bowl combine the garlic, oregano, rosemary, tapenade, red pepper flakes, 1 tablespoon lemon zest and the juice of 1 lemon with about 1/3 cup EVOO. Place the fish and chicken in separate shallow dishes or bowls and season with salt and pepper then divide the dressing between the bowls and coat the fish and chicken evenly. Skewer the fish and chicken on metal skewers. Grill the chicken 10 to 12 minutes until firm and juices 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, about 1/4 cup extra-virgin olive oil, salt and pepper. Serve the orzo salad with 3 pieces each of chicken and fish along side. Garnish plates with a couple of hot peppers, olives, tomatoes and cucumbers on each plate.

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Comments & Reviews

recipe Greek Mixed Grill Kabobs and Pine Nut-Orzo Salad
EVE Edwardsville, IL 10-28-2009
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Greek at Home Made Easy
Rated: 5 stars out of 5

I had made the orzo salad before and it was awesome. Tonight I did the chicken kabobs as well and they went together... wonderfully. I also made Ina Garten's tzatzkik to go with it. Yum-o!Read more
recipe Greek Mixed Grill Kabobs and Pine Nut-Orzo Salad
stephanie North Las Vegas, NV 08-27-2009
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Excellent
Rated: 5 stars out of 5

Great grillin recipe. I have used chicken, beef, fish, shrimp all are wonderful. These are even good cold. I have done... these way before then cooked when my guest arrive. Great recipe everyone should try.Read more
recipe Greek Mixed Grill Kabobs and Pine Nut-Orzo Salad
Joanna Exeter, NH 07-28-2009
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Great Summertime Standout
Rated: 4 stars out of 5

This is a great summertime salad...I think it makes a big difference to add the hot orzo to all the ingredients. This... created a creamy texture which was wonderful, I also added chopped fresh basil and chopped fresh tomatoes which made it really stand out visually and taste farmers market fresh!Read more
recipe Greek Mixed Grill Kabobs and Pine Nut-Orzo Salad
LATAYAH Tampa, FL 07-23-2009
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Summer Hit!
Rated: 5 stars out of 5

This is such a hit with family and friends. They cannot get enough of the Orzo. Must give this recipe a try. Perfect for... Summer! I have used chicken, fish and shrimp. Delicious!Read more
recipe Greek Mixed Grill Kabobs and Pine Nut-Orzo Salad
Leah Bethesda, MD 06-27-2009
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A must-try recipe
Rated: 4 stars out of 5

My family and I loved this dish -- and I have not had a lot of success with Rachel's recipes before. Even my four year old... cleaned his plate and asked for more. I now have made the salad several times. I like to substitute chopped spinach for the parsley, which tastes great and also gives the salad extra nutritional value. I also cut down on the onion, as some other comments suggested, and use grape or cherry tomatoes cut in half. You should definitely try this one!Read more
recipe Greek Mixed Grill Kabobs and Pine Nut-Orzo Salad
Lora Aurora, NY 06-14-2009
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Different and VERY tasty!
Rated: 5 stars out of 5

I think the difference people are noticing between THIS salad and what Rachael did on her show is that she emphasized that it... could be served hot or cold. Hence the order matters. I throw it together any old way and it comes out the same every time because I serve it cold. So, the proportions are the same, you just need to sort out what is for the kabobs and what is for the salad! Read more