Grilled Za'atar Chicken and Cumin-Rubbed Eggplant
Grilled chicken marinated in olive oil, white wine, za'atar & garlic. Cumin-rubbed eggplant & a mint-yogurt sauce finish the meal.
Ingredients
For Chicken
- 4 chicken breast pounded to an even thickness
- 1/2 cup olive oil
- 1/4 cup white wine or lemon juice
- 2 TB za'atar
- 3 cloves minced or grated garlic
For Minted-Yogurt Sauce
- 4 TB finely chopped mint
- 1 TB lemon juice
- 1 cup greek yogurt we used fat free
- 1 tsp white vinegar
- 1 tsp za'atar
- 2 garlic cloves grated
For the eggplant
- 1 large eggplant peel if desired as skin can be tough
- Olive Oil
- 1-2 TB cumin per taste
- 1 tsp salt
Instructions
For Minted-Yogurt Sauce
- We made ours about 9 hours in advance to let the flavors meld. The key is to really crush the mint to release the flavors. We found that adding all ingredients to the food processor and giving them a quick whirl really helped the flavors come together. After mixing, set in refrigerator until ready to serve.
For Chicken
- Combine all ingredients early in the day and refrigerate. We let ours marinate for 9 hours.
- One-half hour prior to dinner time, heat grill to medium-high and grill for about 6 minutes per side. An instant read thermometer should read between 150' and 160'. Once removed, the breast temperature will continue to rise. The FDA says it should read 165', but you decide how you like it.
For Eggplant
- Slice in 1/2" thick rounds
- Brush with olive oil and rub with cumin and salt on both sides of slices.
- Add to grill when you turn your chicken (after 6 minutes).
- Turn eggplant after 3 minutes
- They should be ready when the meat is ready.
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