Best Mediterranean Mixed Grill Recipes

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MEDITERRANEAN MIXED GRILL



Mediterranean Mixed Grill image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 11

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

Steps:

  • 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.
  • 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

Nutrition Facts : Calories 545 calorie, Fat 18 grams, SaturatedFat 4 grams, Cholesterol 98 milligrams, Sodium 795 milligrams, Carbohydrate 47 grams, Fiber 6 grams, Protein 47 grams

MEDITERRANEAN MIXED GRILL



Mediterranean Mixed Grill image

Provided by Florence Fabricant

Categories     dinner, main course

Time 45m

Yield 4 servings

Number Of Ingredients 10

16 jumbo shrimps, peeled and deveined
1 1/2 pounds fresh tuna, in 16 1 1/2-inch cubes
Juice of 1 lemon
3 tablespoons extra-virgin olive oil
1/2 teaspoon ground cumin
1 teaspoon finely minced fresh coriander
Salt and freshly ground black pepper
2 chorizo sausages
2 sweet red peppers, cut in 24 1 1/2-inch squares
1 lemon, quartered

Steps:

  • Put the shrimp and tuna in a shallow dish. Beat the lemon and oil together with the cumin and coriander. Season with salt and pepper and pour over the seafood, turning the seafood to coat it. Put in the refrigerator to marinate 30 minutes.
  • Put 16 12-inch wooden skewers in water to soak.
  • Saute the chorizo in a skillet until lightly browned. Remove from the skillet and set aside to cool. Cut in quarters.
  • Preheat a grill. Holding two skewers about half an inch apart, thread each pair of skewers with a shrimp, a piece of pepper, a piece of tuna, a piece of chorizo, piece of tuna, a piece of pepper and a shrimp. Repeat, threading eight skewers.
  • Grill the brochettes until the shrimp are cooked and lightly charred and the tuna is cooked on the outside but still rare within, about 10 minutes. Serve at once with lemon wedges.

Nutrition Facts : @context http, Calories 364, UnsaturatedFat 11 grams, Carbohydrate 7 grams, Fat 15 grams, Fiber 2 grams, Protein 49 grams, SaturatedFat 3 grams, Sodium 732 milligrams, Sugar 3 grams, TransFat 0 grams

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