Greek Mixed Grill Kebabs And Pine Nut-Orzo Salad

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Rachael Ray
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings


1⁄2 pound orzo pasta

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 red pepper flakes

Zest and juice of 2 lemons, divided

1⁄3 cup plus 1⁄4 cup extra virgin olive oil (EVOO), divided

1 1⁄2 pounds firm, white-fleshed fish such as halibut or swordfish, cut into 12 2-inch chunks

2 pounds boneless, skinless chicken breasts, cut into 12 2-inch chunks

Black pepper

1 small red onion, finely chopped

1⁄2 cup flat leaf parsley leaves, finely chopped

1 cup feta cheese crumbles

1⁄4 cup kalamata olives, chopped

2 tomatoes, diced

1⁄2 English (seedless) cucumber, diced

1⁄4 cup pine nuts, lightly toasted in a dry skillet for 3-4 minutes

8 Greek hot peppers

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