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This is the perfect summertime meal: Not too much effort; it can be eaten warm or cold; and the flavors are sensational.
Mix first 7 ingredients (yogurt through sherry). Add chicken and marinate in refrigerator for several hours to overnight.
Cook orzo in boiling water for 7 to 10 minutes, until al dente. Drain. Combine with olives, cucumber, feta and onion.
In a separate bowl, whisk together lemon juice, olive oil, salt and pepper. Pour into orzo and stir to mix.
Soak bamboo skewers in water for 30 minutes. Then thread chicken onto skewers. Grill until chicken is done (10 minutes or so). Serve over top of orzo salad.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!