Greek Mixed Grill Kabobs And Pine Nut Orzo Salad Recipes

TAPENADE CRUSTED SALMON AND ORZO WITH ROASTED RED ONIONS

Tapenade Crusted Salmon and Orzo with Roasted Red Onions image

Provided by Bobby Flay | Bio & Top Recipes

Time 1h15m

Yield 8 servings

Number Of Ingredients 21

Ingredients

2 branches fresh thyme
2 sprigs fresh rosemary
1/4 cup olive oil
4 cloves garlic, coarsely chopped
2 large red onions, diced
Salt and freshly ground pepper
2 tablespoons butter
1 pound orzo, cooked al dente
3 fresh plum tomatoes, quartered
1 1/2 cups Nicoise olives, pitted
4 cloves garlic, peeled
3 anchovy fillets
1 tablespoon fresh lemon juice
2 tablespoons pine nuts
1/4 cup olive oil
Salt and pepper
4 salmon fillets, 6 ounces each
Salt and pepper
Black Olive Tapenade, recipe above
1/4 cup pure olive oil
Chopped fresh parsley

Steps:

Roasted Onions: Preheat oven to 425 degrees F.
Combine all of the ingredients, except the onions in a medium shallow baking dish. Add the onions, toss them in the mixture and season with salt and pepper, to taste.
Cover the onions with foil and roast for 20 minutes. Remove the foil and continue roasting until tender, about 35 to 40 minutes, basting with the juices several times. In a saute pan place butter and melt. Add orzo and tomatoes. Toss until orzo is cooked through. Place the orzo in a large bowl and spoon the onions and the cooking liquid over the pasta.
Tapenade: Place all ingredients in a food processor and process until smooth. Season with salt and pepper, to taste.
Salmon: Season the salmon with salt and pepper to taste. Spread 2 tablespoons of the tapenade over each piece of salmon (not on the skin side). Heat 2 tablespoons of olive oil in a large saute pan. Place 4 of the fillets in the pan, tapenade side down, and saute until a crust forms, about 2 minutes. Turn the fish over and continue cooking for about 5 minutes for medium-rare doneness.
Serve the salmon with the Roasted onions.

GREEK-STYLE VEGETABLE KEBABS WITH ORZO AND FETA

Greek-Style Vegetable Kebabs with Orzo and Feta image

Suitable sides for the vegetables and pasta are grilled pita bread and assorted olives. End with baklava and fresh apricots.

Yield Makes 2 servings; can be doubled

Number Of Ingredients 7

Ingredients

8 tablespoons purchased Greek-style vinaigrette
2 tablespoons minced fresh mint
1/2 cup orzo (rice-shaped pasta)
1 red bell pepper, cut into 1-inch square pieces
3 Japanese eggplants
2 medium zucchini, cut into 1/2-inch-thick rounds
1/2 cup crumbled feta cheese

Steps:

Prepare barbecue (medium-high heat). Blend vinaigrette and mint in small bowl for dressing. Cook orzo in medium saucepan of boiling salted water until just tender but still firm to bite; drain. Return orzo to same pan. Mix in 3 tablespoons dressing. Season with salt and pepper.
Thread bell pepper, eggplant and zucchini onto 4 metal skewers; brush with dressing. Grill vegetables until tender and just charred, turning and brushing often with dressing, about 12 minutes.
Divide orzo between 2 plates. Place vegetable skewers atop orzo. Sprinkle with cheese and serve.

GREEK OUZO PORK KABOBS

Greek Ouzo Pork Kabobs image

Eat dinner as the Mediterraneans do with these delightfully different kabobs. Ouzo and the tzatziki dipping sauce give you a real taste of the Greek islands. -Francine Lizotte, Surrey, British Columbia

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 16

Ingredients

1/2 cup olive oil
1/4 cup lemon juice
1/4 cup honey
2 tablespoons balsamic vinegar
1 tablespoon minced garlic
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1-1/2 teaspoons minced fresh rosemary or 3/4 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup ouzo or anise liqueur
2 pounds pork tenderloin, cut into 1-1/2-inch cubes
2 large green peppers, cut into 1-1/2-inch pieces
24 cherry tomatoes
1 large sweet onion, cut into 1-1/2-inch pieces
Refrigerated tzatziki sauce, optional

Steps:

In a small bowl, whisk the first 10 ingredients until blended. Pour 1/2 cup marinade into a shallow dish; stir in ouzo. Add pork; turn to coat. Refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade., Drain pork, discarding marinade in dish. On 12 metal or soaked wooden skewers, alternately thread pork and vegetables. Grill kabobs, uncovered, over medium heat or broil 4 in. from heat until until pork is tender and vegetables are crisp-tender 12-15 minutes, turning occasionally and basting frequently with reserved marinade during the last 5 minutes. If desired, top with additional fresh thyme and rosemary and serve with tzatziki.

Nutrition Facts : Calories 336 calories, Fat 15g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 178mg sodium, Carbohydrate 17g carbohydrate (13g sugars, Fiber 2g fiber), Protein 32g protein. Diabetic Exchanges

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