Grilled Chicken Kabobs with Greek Style Barley Salad
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
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
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 to 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 to 3 ½ 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.