Grilled Chicken Souvlaki with Charred Orzo & Roasted Red Pepper Skordalia

Ingredients

• 12 oz chicken breast, cut into 1 1/2-inch cubes
• 6 tbsp extra virgin olive oil, divided
• 3 tbsp fresh lemon juice
• 1 1/2 tsp dried oregano
• 4 cloves garlic, minced, divided
• 1 cup roasted red peppers, jarred or fresh, chopped
• 2 tbsp blanched almonds, finely ground
• 1 slice day-old bread, crusts removed, soaked in water
• 1 tbsp red wine vinegar
• 3/4 tsp sea salt, divided
• 1/4 tsp black pepper
• 1 cup orzo pasta, whole wheat
• 2 tbsp fresh dill, chopped
• 1 tbsp fresh mint, chopped
• 1/2 tsp lemon zest

Instructions

1. 1

   In a bowl, whisk together 2 tbsp olive oil, lemon juice, oregano, 2 minced garlic cloves, and 1/4 tsp salt. Add chicken cubes, coat thoroughly, and marinate for at least 30 minutes.

2. 2

   For skordalia: Squeeze excess water from soaked bread. In a food processor, combine roasted red peppers, ground almonds, squeezed bread, remaining 2 garlic cloves, red wine vinegar, 2 tbsp olive oil, 1/2 tsp salt, and pepper. Process until creamy but textured.