Mediterranean Mixed Grill

Total Time:
35 min
Prep:
10 min
Cook:
25 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 1 1/4 cups nonfat plain Greek yogurt
  • 1 clove garlic, finely grated
  • 1 tablespoon chopped fresh parsley
  • 1 1/2 teaspoons dried oregano
  • 8 bone-in chicken thighs, skin removed
  • Kosher salt and freshly ground pepper
  • 1 tablespoon extra-virgin olive oil, plus more for brushing
  • 1 large eggplant, quartered lengthwise
  • 1 teaspoon smoked paprika
  • 8 baguette slices
  • 3 medium tomatoes, quartered
Directions
  • Preheat a grill to medium high. Mix the yogurt, garlic, parsley and oregano in a bowl. In a separate bowl, toss the chicken with 1/4 cup of the yogurt mixture, 1/2 teaspoon salt, and pepper to taste. Stir the olive oil into the remaining yogurt mixture and set aside.

  • Brush the cut sides of the eggplant with olive oil and sprinkle with salt and the smoked paprika. Brush the bread with olive oil.

  • Brush the grill grates with olive oil. Grill the chicken, turning once, until cooked through and a thermometer inserted into the thickest part registers 160 degrees F, 15 to 20 minutes. Meanwhile, grill the eggplant, skin-side down, until softened, about 15 minutes; turn and continue cooking until tender, about 5 more minutes. Grill the tomatoes and bread, turning once, until marked, 2 to 3 minutes.

  • Serve the chicken, eggplant, tomatoes and bread with the yogurt sauce.

  • Photograph by Antonis Achilleos


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    This recipe is featured in:

    Great Grilled Chicken