Grilled Chicken Marinated in yogurt, mint and lemon
Servings : 4-6
- 1 8-ounce package cracked freekeh
- 2 1/2 cups chicken or vegetable broth
- 2 chicken breasts, skinless & boneless
- 1/2 eggplant, sliced thin in long strips
- 1 medium zucchini, sliced thin
- 1 large tomato , diced
- 1/2 onion, diced
- red pepper flakes
- extra virgin olive oil
- frest mint
- freshly squeezed lemon juice
- salt and pepper to taste
Marinade for Chicken
- 1 cup plain Greek yogurt
- 4 cloves of garlic, minced
- 1 lemon, juiced
- fresh mint
Cut chicken into 1-inch pieces. Mix the marinade ingredients together in a bowl. Add chicken and cover tightly. Place in refrigerator for at least 4 hours or overnight.
Pour the broth in a saucepan, add the freekeh and bring to a boil, cooking for 1 minute. Reduce heat to low. Cover and simmer for 25 minutes.
Cook the chicken, zucchini, and eggplant on a grill or in the oven. For the grill, place chicken pieces on skewers and cook until done. For the eggplant and zucchini, drizzle with olive oil, salt and pepper and coat. Add them to the grill and cook on both sides until tender. Set aside. If desired, you can cook tomato wedges, cherry tomatoes and purple onion on the grill, too.
Once the freekeh is done, place in a large bowl. Remove the chicken and vegetables and cut into bite size pieces and add them to the bowl. Add in oregano, freshly squeezed lemon juice, salt, pepper, and chopped mint. Serve with a dollop of yogurt seasoned in the same way as the marinade. Garnish with a few black olives.