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Grilled chicken kebabs with orzo

4
Points®
Total Time
50 min
Prep
5 min
Cook
25 min
Serves
6
Difficulty
Easy
An Orzo salad mixed with succulent grilled chicken and zucchini kebabs lightly seasoned with oregano makes an easy weeknight one-dish dinner. We topped the dish with a yogurt sauce seasoned with lemon juice and garlic. The yogurt sauce can be made ahead for even faster weeknight preparation. Double the sauce to use throughout the week on other recipes such as grilled fish or as a dip for vegetables. After preparing the orzo, make sure to rinse it and drain it well so that it doesn't clump together. Leftovers of this dish also taste delicious so save some for lunch the next day.

Ingredients

Uncooked boneless skinless chicken breast

1½ pound(s), cut into 1 1/2-inch chunks

Uncooked zucchini

2 medium, cut into 1/2-inch slices

Lemon

1 item(s), medium, thinly sliced

Fresh oregano

2 Tbsp, chopped

Table salt

¾ tsp

Black pepper

½ tsp

Black pepper

⅛ tsp, freshly ground

Uncooked orzo

1 cup(s)

Plain low fat Greek yogurt

½ cup(s)

Fresh lemon juice

2 Tbsp

Garlic

1 clove(s), crushed through press

Cherry tomatoes

1 cup(s), halved

Olives

16 olive(s), medium, pitted and chopped

Olive oil

1 tsp

Cooking spray

1 spray(s)

Instructions

  1. Spray grill rack with nonstick spray. Preheat grill to medium-high or prepare medium-high fire.
  2. Thread chicken, zucchini, and lemon slices alternately onto 6 (12-inch) metal skewers (if using wooden skewers, soak in water 20 minutes prior to use to prevent charring). Sprinkle kebabs with 1 tablespoon oregano, ¼ teaspoon salt, and ¼ teaspoon pepper. Lightly spray kebabs with olive-oil nonstick spray.
  3. Place kebabs on grill rack and grill, turning occasionally, until chicken is cooked through, about 8 minutes.
  4. Meanwhile, cook orzo according to package directions.
  5. To make sauce, stir together yogurt, lemon juice, garlic, ¼ teaspoon salt, and ⅛ teaspoon pepper in small bowl.
  6. Drain orzo and transfer to large bowl. Stir in tomatoes, olives, oil, remaining 1 tablespoon oregano, remaining ¼ teaspoon salt, and remaining ¼ teaspoon pepper.
  7. Divide orzo mixture evenly among 6 plates and top with 1 chicken kebab. Serve with yogurt sauce.
  8. Serving size: 1 chicken kebab, generous ⅔ cup orzo mixture, and scant 2 tablespoons sauce

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