GRILLED CHICKEN KABOBS WITH GREEK STYLE BARLEY SALAD

 

  • Cooking Time: 45 (for the Barley)
  • Servings: 8
  • Preparation Time: 45 (inc 20 marinating)

Ingredients

  • ---Dressing/Marinade---
  • 1 tsp lemon peel, grated
  • ½ cup fresh lemon juice
  • ⅓ cup olive oil
  • 3 cloves garlic, finely chopped
  • 1 tbsp Dijon style mustard
  • 1 tsp dried oregano leaves
  • ¼ tsp salt
  • ¼ tsp ground black pepper
  • ---Salad---
  • 3 cups pearl barley, cooked
  • 13¾ oz can artichoke hearts, chopped
  • 1 cup pitted Kalamata olives
  • 1 cup feta cheese, crumbled
  • ½ cup red onion, finely chopped
  • ½ cup parsley, chopped
  • ---Grilled chicken skewers---
  • 16 wooden skewers soaked in water
  • 8 chicken breast halves, boneless, skinless

Directions

  • Combine dressing/marinade ingredients in small bowl; set aside.
  • Combine salad ingredients in large bowl.
  • Drizzle ½ 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 4–5 minutes per side or until cooked through. To serve, place a portion of salad on plate and top with 2 chicken skewers.
  • ---To Cook Pearl Barley---
  • In medium saucepan with lid, bring 3 cups of water to a boil. Add 1 cup pearl barley; return to boil. Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed.
  • Makes about 3–3½ cups.
  • Place any extra cooked barley in an airtight container and refrigerate or freeze for up to 1 week.
  • Add cooked barley to soups, stews, casseroles and salads for extra fiber and flavor.
  • For best results, bring refrigerated or frozen cooked barley to room temperature before using.

Notes

Author Credit: Gerrard Zolezi

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