Grilled Greek chicken meze platter
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- Prep Time25 mins
- Total Time50 mins
- Makes6 servings
Photo, Erik Putz.
A sharing platter with kebabs, pita, creamy eggplant dip and whipped feta.
Ingredients
2 boneless, skinless chicken breasts, cut into 1-in. pieces
2 tbsp olive oil
2 tbsp lemon juice
1/2 tsp herbes de Provence
1/4 tsp salt
Grilled eggplant dip
1 eggplant
1 head garlic
1/4 cup Greek yogurt
1 tbsp lemon juice
1/4 tsp salt
1 tbsp chopped fresh mint
Whipped feta
3/4 cup crumbled feta
3/4 cup Greek yogurt
1tbsp lemon juice
1/8 tsp cayenne pepper
1 tsp olive oil
cherry tomatoes, optional
olives, optional
grilled pita bread, optional
Instructions
SOAK 4 wooden skewers in water, 30 min.
TOSS chicken with 2 tbsp each olive oil and lemon juice, herbes de Provence and 1/4 tsp salt in a medium bowl until coated. Cover with plastic wrap and refrigerate, 30 min.
PREHEAT barbecue to medium. Prick eggplant all over with a fork. Cut off and discard top of garlic head, then wrap in foil. Oil grill, then barbecue eggplant and garlic, lid closed, turning often, until eggplant is very soft and charred, 25 to 30 min. Let cool, 10 min.
SLICE warm eggplant lengthwise and scoop out flesh and seeds with a spoon into a food processor. Discard skin. Squeeze cloves from garlic head into food processor, along with 1/4 cup yogurt, 1 tbsp lemon juice and 1/4 tsp salt. Whirl until smooth. Transfer to a bowl. Sprinkle with mint.
THREAD chicken pieces onto skewers. Oil grill. Barbecue chicken, lid open, until cooked through, about 4 min per side. Let rest, 5 min.
CLEAN out food processor. Whirl feta with 3/4 cup yogurt, 1 tbsp lemon juice and cayenne pepper in food processor, scraping down sides if needed, until smooth. Transfer to a bowl. Drizzle with 1 tsp olive oil.
ARRANGE dips with chicken, tomatoes, olives and grilled pita bread on a platter.
Nutrition (per serving)
Calories 336, Protein 33g, Carbohydrates 17g, Fat 16g, Fibre 3g, Sodium 679mg.
Excellent source of Vitamin B6.