Grilled Za’atar Chicken and Cumin Eggplant recipes

Grilled Za'atar Chicken and Cumin-Rubbed Eggplant

Serves 4

Grilled chicken marinated in olive oil, white wine, za'atar & garlic. Cumin-rubbed eggplant & a mint-yogurt sauce finish the meal.

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

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 our 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.

Pictures and printable recipe available at:Nourish and Nestle

Submitted April 13, 2015 at 11:11PM by NourishandNestle http://www.reddit.com/r/recipes/comments/32gq5y/grilled_zaatar_chicken_and_cumin_eggplant/ recipes