Chicken Kabobs with Lemon Orzo

This recipe made about four kabobs--I don't have a real grill, so I cooked these on my George Forman, and it worked really well! I served this with a mixed green salad tossed with olive oil and balsamic vinegar.

-1/2 lb. boneless skinless chicken breast
-1 zucchini
-1 shallot
-1 T. olive oil
-1 t. dried oregano
-2 T. red wine vinegar
-salt & pepper
-1/4 c. plain yogurt
-fresh parsley (as much or as little as you like)
-3 T. lemon juice
-1/4 c. orzo

1. Cut chicken into ~1 inch pieces. Slice zucchini into 1 inch pieces and cut in half. Cut shallot into small wedges. Combine oil, vinegar, oregano, salt and pepper in a resealable bag and marinate the chicken and vegetables in the oil mixture for 30 minutes.
2. Assemble kabobs on skewers. Grill until chicken is cooked through (~10-15 minutes, depending on your grill).
3. Boil orzo until al dente. Drain, and toss with lemon juice. Season with salt and pepper.
4. In a food processor, combine yogurt, 1 T. lemon juice, and fresh parsley. Serve on the side.

This will be a summer favorite. It was very easy to put together, and the flavor was excellent. And it reheats well!