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 4–5 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.