Rating: 5 stars
2 Ratings
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No side dishes required in this all-in-one main-dish salad. Protein, veggies, and grains are all accounted for.

Source: Better Homes and Gardens


Credit: Carson Downing

Recipe Summary test

25 mins


Ingredient Checklist


Instructions Checklist
  • In a resealable plastic bag combine chili powder, garlic salt, cumin, and oregano. Add meat pieces, a few at a time; shake to coat. Thread meat onto skewers*, leaving a 1/4 inch between each piece.

  • Grill meat skewers, covered, over medium heat 8 to 12 minutes or until meat is slightly pink in center, turning skewers once or twice during grilling.

  • Meanwhile, cook orzo according to package directions, adding corn the last minute of cooking. Drain in a colander. Rinse; drain again. In a large bowl combine orzo mixture, bell pepper, onion, and tomatoes.

  • For dressing: In a screw-top jar combine lime zest and juice, 2 Tbsp. olive oil, the cilantro, and 1/2 tsp. salt. Cover and shake well. Pour dressing over orzo mixture; toss to coat. To serve, arrange Corn and Orzo Salad on a large platter. Top with meat skewers and, if desired, additional cilantro. Serve with lime wedges. Serves 6.


If using wooden skewers, soak in water 30 minutes before building kabobs.

Nutrition Facts

305 calories; fat 11g; cholesterol 61mg; saturated fat 3g; carbohydrates 31g; mono fat 6g; poly fat 1g; insoluble fiber 4g; sugars 6g; protein 25g; vitamin a 1565.9IU; vitamin c 47.8mg; thiamin 0.3mg; riboflavin 0.3mg; niacin equivalents 7.4mg; vitamin b6 0.7mg; folate 85.7mcg; vitamin b12 2.4mcg; sodium 431mg; potassium 703mg; calcium 33mg; iron 3.7mg.