ChefXi OfficialA vibrant dinner that marries the smoke of the grill with the bright, briny essence of the Greek islands. Tender shrimp and charred feta over a bed of smoky lemon-herb orzo.
In a medium bowl, whisk together olive oil, minced garlic, dried oregano, red pepper flakes, and the juice of half a lemon. Toss the shrimp in this marinade and let sit in the refrigerator.
Don't marinate the shrimp for more than 30 minutes or the acid will start to 'cook' them.
Bring chicken broth to a boil in a small pot. Add orzo, reduce heat, and simmer until al dente. Drain any excess liquid and set aside.
Preheat your grill to medium-high heat (about 400°F). Thread the marinated shrimp and the cubes of feta onto soaked wooden or metal skewers, alternating them.
Double-pierce the feta cubes to keep them from spinning on the skewer.
Place the skewers on the grill. At the same time, place the lemon halves cut-side down on the grates. Grill the skewers for 2-3 minutes per side until the shrimp are pink and opaque and the feta has visible char marks.
Remove the lemons once they are charred and caramelized. Squeeze the warm, smoky lemon juice over the cooked orzo.
Fold the fresh parsley and dill into the orzo. Season with a pinch of salt and pepper.
Slide the shrimp and charred feta off the skewers onto the bed of herbed orzo. Drizzle with any remaining juices from the grill plate and serve immediately.
Taste the history—the char on the cheese adds a depth that mimics the ancient wood-fired ovens of the Mediterranean.
The key to this dish is the contrast between the cold, creamy feta and the blistering heat of the grill. Make sure your grates are clean and well-oiled to prevent sticking. If you can find it, use a block of sheep's milk feta—it holds its shape better under heat. Inspired by the coastal flavors of the Mediterranean with a smoky American BBQ twist.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
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