Chicken skewers with orzo salad

Chicken skewers with orzo salad

from Half Assed Kitchen

3 to 4 boneless, skinless chicken breasts, cut into strips

Chicken marinade:

8 ounces plain yogurt (dairy or soy)

1 Tablespoon curry powder

1 Tablespoon fresh ginger, peeled and minced

1 teaspoon garlic, minced

1/4 teaspoon salt

Freshly ground pepper

2 Tablespoons sherry or chicken broth

Orzo salad:

4 to 6 ounces uncooked orzo (in the pasta aisle)

1/2 cup kalamata olives, chopped

1/2 cup cucumber, peeled and seeded

1/2 cup feta

1/4 cup onion, chopped

1/4 cup fresh, flat-leaf parsley, chopped

Juice from a 1/2 lemon

1/3 cup olive oil

1/4 teaspoon salt

Pepper

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.