Turkey Kabobs With Greek Salad Recipes

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TURKEY KABOBS WITH GREEK SALAD



Turkey Kabobs With Greek Salad image

Number Of Ingredients 23

FOR THE MARINADE:
1/4 cup fresh lemon juice
1/4 cup extra-virgin olive oil
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh mint
1 tablespoon minced garlic
1 tablespoon lemon- pepper
1 boneless, skinless turkey breast, about 2 pounds
FOR THE SALAD:
8 ounces orzo pasta, cooked according to package directions, warm
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 cup finely chopped ripe tomato
1 cup finely diced baby summer squash
1/2 cup , chopped green onion, (white part only)
2 tablespoons finely chopped fresh mint
2 tablespoons finely chopped fresh Italian parsley
2 teaspoons finely chopped fresh oregano
2 teaspoons minced garlic
1/4 teaspoon , crushed red pepper flake
kosher salt
2 medium white onions
2 large red, yellow, or green bell peppers

Steps:

  • TO MAKE THE MARINADE: In a small bowl whisk together the marinade ingredients. Rinse the turkey breast under cold water and pat dry with paper towels. Cut into 1 1/2-inch chunks. Place in a large, resealable plastic bag and add the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 4 to 6 hours, turning occasionally. TO MAKE THE SALAD: In a serving bowl toss the warm orzo with the olive oil and lemon juice. Add the remaining salad ingredients and mix well. Set aside at room temperature. Cut the onions and bell peppers into 1 1/2-inch chunks. Remove the meat from the bag and discard the marinade. Thread the turkey and vegetables onto skewers. Lightly brush or spray with extra-virgin olive oil. Season with salt. Grill over Direct High heat until the meat is firm and the vegetables are tender, 6 to 8 minutes, turning once halfway through grilling time. Remove from the skewers and serve with the salad.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutrition Facts : Nutritional Facts Serves

GREEK MIXED GRILL KABOBS AND PINE NUT-ORZO SALAD



Greek Mixed Grill Kabobs and Pine Nut-Orzo Salad image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 20

Salt
1/2 pound orzo
4 cloves garlic, grated or minced
4 sprigs fresh oregano, leaves stripped and finely chopped
6 sprigs fresh rosemary, leaves stripped and finely chopped
1/4 cup green olive tapenade
1 teaspoon crushed red pepper flakes
2 lemons, juiced and 1 zested
1/3 plus 1/4 cup extra-virgin olive oil, divided
1 1/2 pounds firm white flesh fish, halibut or swordfish, cut into 12 (2-inch) chunks
2 pounds boneless, skinless chicken breast, cut into 12 (2-inch) chunks
Black pepper
1/4 cup pine nuts, lightly toasted
1 small red onion, finely chopped
1/2 cup flat-leaf parsley, finely chopped
1 cup feta cheese crumbles
8 Greek hot peppers, for garnish
1/4 cup kalamata olives, for garnish
2 tomatoes, diced, for garnish
1/2 cucumber, diced, for garnish

Steps:

  • Preheat grill pan or outdoor grill to medium high.
  • Place a pot of water on the stove and bring to a boil for the pasta salad. When the water boils, salt it and cook the pasta to al dente.
  • While the pasta works, in a small bowl combine the garlic, oregano, rosemary, tapenade, red pepper flakes, 1 tablespoon lemon zest and the juice of 1 lemon with about 1/3 cup EVOO. Place the fish and chicken in separate shallow dishes or bowls and season with salt and pepper then divide the dressing between the bowls and coat the fish and chicken evenly. Skewer the fish and chicken on metal skewers. Grill the chicken 10 to 12 minutes until firm and juices run clear, and the fish for about 6 to 8 minutes, turning the kabobs frequently.
  • Drain orzo and combine with pine nuts, onions, parsley, feta crumbles, the juice of 1 lemon, about 1/4 cup extra-virgin olive oil, salt and pepper. Serve the orzo salad with 3 pieces each of chicken and fish along side. Garnish plates with a couple of hot peppers, olives, tomatoes and cucumbers on each plate.

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