deelady
Executive Chef
Chicken Kabobs with Greek Barley Salad
Dressing/marinade (makes about 3/4 cup)
1 tablespoon grated lemon peel
1/2 cup fresh lemon juice
1/3 cup olive oil
3 cloves garlic, finely chopped
1 tablespoon Dijon style mustard
1 teaspoon dried oregano leaves
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Salad
3 cups cooked pearl barley, cooking directions follow
1 can (13-3/4 ounces) artichoke hearts, chopped
1 cup pitted kalamata olives
1 cup (4 ounces) crumbled feta cheese
1/2 cup finely chopped red onion
1/2 cup chopped parsley
1/2 cup halved grape tomatoes
Grilled chicken skewers
16 wooden skewers soaked in water
8 boneless skinless chicken breast halves, cut into 1-1/2-inch cubes
Combine dressing/marinade ingredients in small bowl; set aside. Combine salad ingredients in large bowl. Drizzle 1/2 cup dressing/marinade over salad and mix well. Place chicken in sealable plastic bag; pour in remaining dressing/marinade. Seal bag and turn over to coat chicken pieces. Refrigerate for 20 minutes. Remove chicken from marinade and thread onto skewers. Grill or broil 4 to 5 minutes per side or until cooked through. To serve, place a portion of salad on plate and top with 2 chicken skewers.
Dressing/marinade (makes about 3/4 cup)
1 tablespoon grated lemon peel
1/2 cup fresh lemon juice
1/3 cup olive oil
3 cloves garlic, finely chopped
1 tablespoon Dijon style mustard
1 teaspoon dried oregano leaves
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Salad
3 cups cooked pearl barley, cooking directions follow
1 can (13-3/4 ounces) artichoke hearts, chopped
1 cup pitted kalamata olives
1 cup (4 ounces) crumbled feta cheese
1/2 cup finely chopped red onion
1/2 cup chopped parsley
1/2 cup halved grape tomatoes
Grilled chicken skewers
16 wooden skewers soaked in water
8 boneless skinless chicken breast halves, cut into 1-1/2-inch cubes
Combine dressing/marinade ingredients in small bowl; set aside. Combine salad ingredients in large bowl. Drizzle 1/2 cup dressing/marinade over salad and mix well. Place chicken in sealable plastic bag; pour in remaining dressing/marinade. Seal bag and turn over to coat chicken pieces. Refrigerate for 20 minutes. Remove chicken from marinade and thread onto skewers. Grill or broil 4 to 5 minutes per side or until cooked through. To serve, place a portion of salad on plate and top with 2 chicken skewers.
