Mediterranean Mixed Grill
Serves: 6
Zoie Ernser
1 January 1970
Based on User reviews:
51
Spice
44
Sweetness
55
Sourness
44
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 clove
Garlic (finely grated)1 tbsp
Parsley (chopped fresh)1.5 tsps
Oregano (dried)1 large
Eggplant (quartered lengthwise)1 tsp
Paprika (smoked)3 medium
Tomatoes (quartered)Directions:
1
Preheat a grill to medium high
2
Mix the yogurt, garlic, parsley and oregano in a bowl
3
In a separate bowl, toss the chicken with 1/4 cup of the yogurt mixture, 1/2 teaspoon salt, and pepper to taste
4
Stir the olive oil into the remaining yogurt mixture and set aside
5
Brush the cut sides of the eggplant with olive oil and sprinkle with salt and the smoked paprika
6
Brush the bread with olive oil
7
Brush the grill grates with olive oil
8
Grill the chicken, turning once, until cooked through and a thermometer inserted into the thickest part registers 160 degrees F, 15 to 20 minutes
9
Meanwhile, grill the eggplant, skin-side down, until softened, about 15 minutes; turn and continue cooking until tender, about 5 more minutes
10
Grill the tomatoes and bread, turning once, until marked, 2 to 3 minutes
11
Serve the chicken, eggplant, tomatoes and bread with the yogurt sauce
12
Per serving: Calories 545; Fat 18 g (Saturated 4 g); Cholesterol 98 mg; Sodium 795 mg; Carbohydrate 47 g; Fiber 6 g; Protein 47 g Photograph by Antonis Achilleos