Mediterranean Chicken And Grilled Vegetable Pockets Recipe
Ingredients
| 3 tablespoons olive oil,preferably extra-virgin | ||
| Garlic | 1 Clove (5gm), minced | |
| Salt | 1/2 Teaspoon | |
| Ground pepper | 1/2 Teaspoon | |
| Mint | 5 Tablespoon, chopped | |
| Plain yogurt | 1 Cup (16 tbs) | |
| Eggplant | 1 Small, sliced | |
| Zucchini | 2 Medium, sliced | |
| 1 medium red onion, sliced about 1/2 inch thick | ||
| 3/4 pound thinly sliced chicken breast cutlets | ||
| Pita breads | 8 Small | |
Directions
1. Prepare a medium-hot barbecue fire or preheat a gas grill. In a small bowl, combine olive oil, garlic, salt, pepper, and 2 tablespoons chopped mint. In another small bowl, stir remaining 3 tablespoons mint into yogurt. Let garlic-mint oil and minted yogurt stand 20 minutes.
2. Brush eggplant, zucchini, and onion with about half of flavored oil. Grill vegetables, turning once or twice, until browned and tender, about 10 minutes. Let cool slightly, then coarsely dice vegetables. Brush chicken with remaining flavored oil. Grill chicken, turning once, until white throughout, about 5 minutes. Thinly slice chicken crosswise and combine with vegetables.
3. Wrap pita breads in foil and warm for a few minutes at edge of grill. Cut off about a third of the pita breads to form pockets. Fill with chicken and vegetables. Top with minted yogurt and chopped tomato.
2. Brush eggplant, zucchini, and onion with about half of flavored oil. Grill vegetables, turning once or twice, until browned and tender, about 10 minutes. Let cool slightly, then coarsely dice vegetables. Brush chicken with remaining flavored oil. Grill chicken, turning once, until white throughout, about 5 minutes. Thinly slice chicken crosswise and combine with vegetables.
3. Wrap pita breads in foil and warm for a few minutes at edge of grill. Cut off about a third of the pita breads to form pockets. Fill with chicken and vegetables. Top with minted yogurt and chopped tomato.
Chef
