Orzo, Orzo

Posted on: Monday, April 16, 2012

It’s kind of ironic how everyone flocks to a fiery grill with the first sign of a heat wave. Our go-to cookout menu includes grilled kebabs and a variety of unique side salads featuring various colors, textures, and seasonal ingredients. While barbecuing on our friend’s roof deck for the ridiculous 85 degree weather on Marathon Monday, we whipped up some Greek-inspired lamb kebabs and an orzo salad that we serve throughout the spring and summer.
Rosemary and Lemon Lamb Kebabs

Wooden skewers soaked for 1 hour in water
2 lb boneless leg of lamb, trimmed of fat and cut into 1-inch cubes
1 yellow pepper, seeded and cut into 1-inch pieces
1 red pepper, seeded and cut into 1-inch pieces
1 green pepper, seeded and cut into 1-inch pieces
1 red onion, cut into 1-inch pieces
4 T lemon juice
3 cloves minced garlic
1 T dried rosemary
3 T chopped fresh mint
3/4 c EVOO
salt and pepper

Mix the EVOO, lemon juice, garlic, dried rosemary, fresh mint, salt and pepper in a large bowl. Add the lamb and toss to coat. Cover with plastic wrap and let marinate for 2-4 hours.

Prepare grill and preheat to medium-high. Thread the lamb alternately with onion wedges and colored peppers onto the skewers. Grill the lamb kebabs to desired doneness, flipping once through, about 12 minutes for medium-rare. Makes 10-12 skewers.
Orzo Salad with Cherry Tomatoes, Arugula and Feta

1 lb orzo pasta
1 T salt

4 T lemon juice
1/2 c EVOO
1 clove minced garlic
3 T chopped red onion
1 T Dijon mustard
1/4 c chopped mint
2 c halved cherry tomatoes
2 c arugula
1 1/2 c crumbled feta cheese
salt and pepper throughout

Cook the orzo in a large pot of boiling water with 1 T of EVOO and 1 T of salt for 8 minutes. Drain, rinse with cold water and transfer to a serving bowl.

In a small bowl, combine the lemon juice, garlic, red onion, and Dijon mustard. Gradually whisk in the 1/2 cup EVOO. Season dressing to taste with salt and pepper.

Add the cherry tomatoes, arugula and crumbled feta to the orzo. Pour the dressing on top and stir. Can be served warm or cold, depending on your preference. Makes 8-10 side servings.

Although it’s only April, we will take this tease of summer!


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