Orzo with arugula and dried cranberries


This is a nice summer dish that can accompany any meat.  You can substitute the arugula with spinach.  I tried it, and it tastes good both ways.  Before serving I sprinkled the salad with sliced roasted almonds that you can get at any grocery store.  You can even serve it warm in the winter time.  

Enjoy!!!


Makes 6 servings (The nutritional information below is for 2 oz of dry orzo. For some reason the website that I put in the ingredients it only takes the orzo as a dry ingredient. 2oz of dry orzo is about 6oz of boiled orzo).

1 cup dry orzo
1 cup chopped arugula
1/4 cup olive oil
1/4 cup chopped parsley
1/3 cup dried cranberries
1 tbs diced shallot
1 tbs lemon juice
1/2 tsp salt
1/2 tsp pepper
1 oz Pecorino Romano shaved cheese
½ cup toasted walnuts or sliced almonds (optional)

Boil the orzo according to the package directions. Drain and rinse under cold water. Set aside. Wash and pat dry and chop the arugula. Add to the orzo. Dice the shallot and the parsley and add to the orzo. Add the olive oil, the lemon juice, salt and pepper to taste, the dried cranberries and the shaved Pecorino Romano cheese. Toss together and refrigerate till it’s time to serve. You can add ½ cup toasted walnuts or sliced almonds.



Nutrition Facts

Serving Size 2.053 oz (58.2g)
Amount Per Serving
Calories 210
Calories from Fat 97
Total Fat 10.8g
Saturated Fat 2.1g
Cholesterol 5mg
Sodium 253mg
Total Carbohydrates 22.9g
Dietary Fiber 1.5g
Sugars 1.9g
Protein 5.3g


Lamb and Chicken Kabobs

Last Sunday was Father's day and my daughter's birthday.  For the occasion I decided to make lamb and chicken kabobs.  Lamb and chicken kabobs are very traditional dishes in Greece.  Souvlatzidiko or shish kabob place, as they are called in Greece, are in almost every corner of the cities and towns over there.

Every year, when we'd go back to visit, the shish kabob place was the first place we'd visit as soon as we'd set our foot there.  I always told my mother not to bother to cook for us, the day we arrived, because we'd get shish kabob or gyro for dinner.  The shish kabobs and gyros in Greece are served on a hot pita bread, and smothered with onions, tomatoes, tzatziki sauce, a mixture of spices like thyme, oregano, salt and pepper, all rolled together and wrapped up half way in aluminum foil, so that you can eat it as a sandwich.  The shish kabobs and gyros are also served with french fries.  And their fries are to die for.  I haven't been able to recreate the flavor of the fries over here to taste the same as over there.  I'm trying though.  Yesterday, we attended our OPA Fest at our Greek Church, and this is what I have always forgotten to do: sprinkle the french fries with - a mixture of oregano, thyme, and salt and pepper.  I will have to remember that, the next time I make them.

In the meantime, I have mastered the taste of shish kabob.  Here are the recipes for both chicken and lamb kabobs. The ingredients are pretty much the same, depending on the amount of meat you use. The portions are quite large.  Don't let the calories scare you away from making it.  And besides, you are not eating chicken or lamb kabobs every day.  

Lamb Kabobs

Makes ten 12” skewers. Approximately 8 oz each

4.5 lbs boneless leg of lamb cut up into 2” cubes

¼ cup lemon juice

½ cup olive oil

2 tsp thyme

2 tsp oregano

1 tsp fresh crushed garlic

1 tsp ground pepper

½ tsp salt

Wash and pat dry the lamb. Remove any excess fat. Cut it up into 2” cubes and place in a large bowl or large pan. Add the lemon juice, olive oil, thyme, oregano, the crushed garlic and salt and pepper. Mix it all together till all the pieces are coated with the lemon/olive oil marinade. Cover with plastic wrap and refrigerate for a couple of hours.

With the marinade

When ready to grill, skewer them into 12” inch skewers.
Skewered - before they go on the grill 

Heat the BBQ grill to as hot as it will get. Place the skewered kabobs on the hot grill. Grill for about 20 minutes, turning occasionally so that they won’t burn. You don’t want to overcook them as the meat will continue cooking while resting. Serve. Enjoy.


Ready from the grill



Nutrition Facts
Serving Size 1 serving (222.3 g)
Amount Per Serving
Calories 479
Calories from Fat 232
Total Fat 25.8g
Saturated Fat 6.9g
Cholesterol 184mg
Sodium 272mg
Total Carbohydrates 1.1g
Dietary Fiber 0.3g
Sugars 0.2g
Protein 57.4g



Chicken Kabobs                              

Makes eight 12” skewers approximately 9 oz each

4 lbs chicken breasts cut into 2” cubes
¼ cup lemon juice or the juice of one lemon
½ cup olive oil
1 tsp fresh crushed garlic
2 tsp thyme
1 tsp fresh oregano*
½ tsp salt

Wash, clean, and pat dry the chicken breasts.  Cut them into 2” cubes and place them in a bowl or a large pan.  Add the lemon juice, olive oil, the crushed garlic, thyme, oregano, salt and pepper.  Mix them all together, till they are all coated with the marinade.  Cover with plastic wrap and refrigerate for a couple or hours.
Marinaded chicken 

When ready to grill, skewer them on a 12” skewer. 
Skewered chicken

Heat the grill.  Place the skewered chicken kabobs on the hot grill and grill for 20 minutes turning occasionally so that they won’t burn.  When ready remove from heat and let them stand for a few minutes before serving.  The meat, as with any meat will continue cooking even when removed from heat.  Serve.  Enjoy.
 Hot off the grill


Nutrition Facts
Serving Size 8.805 oz (249.6g)
Amount Per Serving
Calories                                                           498
Calories from Fat                                            195
Total Fat                                                          21.7g
Saturated Fat                                                  4.2g
Cholesterol                                                      193mg
Sodium                                                            316mg
Total Carbohydrates                                       1.4g
Dietary Fiber                                                   0.4g
Sugars                                                             0.2g
Protein                                                             70.5g

* For the chicken kabobs I used fresh oregano right out of my husband's garden, chopped fine.  But you can use dry oregano.  It will work just fine.