The Pioneer Woman Tasty Kitchen
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Chicken Skewers with Orzo Salad

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Intermediate

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Description

This is the perfect summertime meal: Not too much effort; it can be eaten warm or cold; and the flavors are sensational.

Ingredients

  • 3-4 Chicken Breasts, Cut In Strips
  • Chicken Marinade
  • 8 ounces, fluid Plain Yogurt
  • 1 Tablespoon Curry Powder
  • 1 Tablespoon Fresh Ginger, Peeled And Minced
  • 1 teaspoon Garlic, Minced
  • ¼ teaspoons Salt
  • 1 teaspoon Freshly Ground Black Pepper
  • 2 Tablespoons Sherry Or Chicken Broth
  • Orzo Salad
  • 6 ounces, weight Uncooked Orzo
  • ½ cups Kalamata Olives, Chopped
  • ½ cups Cucumber, Peeled And Seeded
  • ½ cups Feta Cheese
  • ¼ cups Onion, Chopped
  • ¼ cups Fresh, Flat-leafed Parsley, Chopped
  • ½ whole Lemon (just The Juice)
  • ⅓ cups Olive Oil
  • ¼ teaspoons Salt
  • ¼ teaspoons Black Pepper

Preparation

Marinade -

Mix first 7 ingredients (yogurt through sherry). Add chicken and marinate in refrigerator for several hours to overnight.

Salad -

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.

8 Comments

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Avatar of Kismet

Kismet on 8.24.2009

I didn’t try the chicken but love the orzo.
~K!

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vvsoccermom on 8.18.2009

This looks amazing. I’m “Eating Clean” and this totally qualifies! Yeah! Can wait to defrost the chicken and get started.

Avatar of jujube

jujube on 8.11.2009

Made it last night, thought it was great.
Modifications: used regular black olives because I couldn’t get kalamata w/out a trip to another store; left out flat leaf parsley for the same reason;
made a total of 12 oz of orzo because the original 8 oz I made still didn’t look like enough for all the cucumber, feta, and olives in there. Plus, I like plenty for leftovers. :o)
My 13 yr old daughter and my husband both really liked it, too. This was a fairly unusual dish at our house – I had to buy curry spice, if that tells you anything, lol.
Great!

Avatar of kricket

kricket on 8.2.2009

I made this for my husband and two boys last night. YUM! Everyone loved it. We will be making it again soon.

Avatar of alyseb

alyseb on 7.29.2009

I made this last night for dinner and I thought it was delicious! My husband loved the chicken portion, but wasn’t as wowed by the orzo salad. I loved it. He dubbed it, “a very womanly dish”. It was a perfect, summer evening meal.

2 Reviews

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Avatar of andlyle

andlyle on 8.24.2010

I love this recipe! It’s in my regular rotation and always satisfies. I use tomatoes instead of olives in the orzo and it’s still great. My husband asked me to make extra next time so he can take it for lunch. Can’t think of a better compliment!

Avatar of dianne0909

dianne0909 on 7.6.2010

I’ve had this recipe stashed away for months and finally had an opportunity to make it for our July 4 cookout. It turned out great! It was easy to put together, the marinade kept the chicken juicy and the orzo salad is a great complement. I’m looking forward to having the leftovers for lunch!

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