Chicken Skewers with Orzo Salad

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 Instructions

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.