Greek Kebabs With Orzo

• 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
• 2 pounds boneless, skinless chicken breast, cut into 12 (2-inch) chunks
• Black pepper
• Metal skewers
• 1/4 cup pine nuts, lightly toasted ( this is an optional ingredient)
• 1 small red onion, finely chopped
• 1/2 cup flat-leaf parsley, finely chopped
• 1 cup feta cheese crumbles
• 1/4 cup kalamata olives, for garnish
• 2 tomatoes, diced, for garnish
• 1/2 cucumber, diced, for garnish

1. Preheat grill pan or outdoor grill to medium high.
2. 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.
3. 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 olive oil. Place the chicken in a shallow dish and season with salt and pepper coat the chicken with the dressing. Skewer the chicken on metal skewers. Grill the chicken 10 to 12 minutes until firm and juices run clear, turning the kabobs frequently.
4. Drain orzo and combine with (pine nuts)if using, onions, parsley, feta crumbles, the juice of 1 lemon, about 1/4 cup olive oil, salt and pepper. Serve the orzo salad with 3 pieces of chicken. Garnish plates with, olives, tomatoes and cucumbers on each plate.

salt, orzo, garlic, oregano, rosemary, green olive tapenade, red pepper, lemons, extravirgin olive oil, chicken, black pepper, skewers, pine nuts, red onion, flatleaf parsley, feta cheese crumbles, kalamata olives, tomatoes, cucumber

Taken from www.epicurious.com/recipes/member/views/greek-kebabs-with-orzo-1250494 (may not work)