mediterranean dinner: melitzanosalata dip and greek marinated chicken kebobs

I absolutely love any type of mediterranean dish. The fresh flavors combined with healthy cooking methods make this cuisine one of my favorites to prepare and serve my family. This Melitzanosalta dip varies from recipe to recipe but always starts with a base of roasted eggplant while marinating the chicken in rich Greek yogurt and acidic lemon juice keeps it moist and tender during cooking. I like serving with grilled lemon wedges for an added touch of flavor at the table. Here’s my weeknight travel dish of Melitzanosalata Dip and Greek Marinated Chicken Kebobs.

Healthy Mediterranean Feast

Healthy Mediterranean Feast

A traditional blend of Greek flavors

A traditional blend of Greek flavors

Greek Marinated Chicken Kebobs

Ingredients:

1 package chicken breast, cubed into 1inch pieces

1 (5 ounce) container plain Greek yogurt

1/4 cup crumbled feta cheese

1 TBS lemon zest

Juice of 1 lemon

1/4 cup EVOO

1/4 tsp dried rosemary

1/4 tsp dried oregano

1/4 tsp salt

2 red bel peppers, cut into 1 inch pieces

1 yellow onion, cut into 1 inch pieces

6 skewars

Directions:

Combine chicken through salt in a medium bowl and refrigerate for 3 hours.

Doesn't look like much now, but it'll taste delicious later!

Doesn’t look like much now, but it’ll taste delicious later!

Pre-heat grill to medium-high heat.

Thread chicken, peppers, and onion on skewers, alternating vegetables with meat.

Kebobs make for simple, one pot cooking. These veggies take well to the long period of heat the chicken needs to cook through

Kebobs make for simple, one pot cooking. These veggies take well to the long period of heat the chicken needs to cook through

Transfer to grill and cook until charred on the outside and chicken is cooked through, about 15-20 minutes.

A totally grilled pan!

A totally grilled pan!

Melitzanosalata (Eggplant) Dip

Ingredients:

1 medium purple eggplant

1/2 cup EVOO

1/4 cup crumbled feta cheese

2 cloves of garlic, minced

1/4 tsp dried oregano

1/2 tsp chopped fresh dill

Salt and pepper

3 whole wheat pitas, cut into sixths

Directions:

Preheat the oven to 400 degrees. Cut the stem off the eggplant. Place the eggplant into a baking dish, drizzle with EVOO, and season with a pinch of salt and pepper. Roast in the oven for about 40 minutes, until soft and tender. Let cool slightly and remove the skin.

You can roast the eggplant a day ahead to save time on a weeknight meal

You can roast the eggplant a day ahead to save time on a weeknight meal

Meanwhile, during the last 5 minutes of roasting, heat a small pan over medium-low heat. Add a drizzle of EVOO and the garlic. Cook slowly until the garlic is soft, fragrant, and just beginning to brown, being careful not to let it burn. Remove from the heat.

Grill the pita pieces over medium heat until the char slightly.

Place the eggplant on a serving dish. Top with garlic, feta, oregano, dill, a pinch of salt, and an extra drizzle of EVOO. Serve with pita chips.

A perfect snack or dinner side!

A perfect snack or dinner side!

What a fun way to “travel” any night of the week with your family! Serve with couscous and you have yourself a mediterranean feast. These kebobs make great leftovers for lunch the next day and can easily be thrown in a wrap for on-the-go eating (which us mom’s can appreciate!). Where will your culinary adventures take you tonight? Happy travels!

Eat Well,

Stephanie a.k.a. The Foodetarian

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s