Mediterranean Mixed Grill Recipes

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

Steps:

• Preheat an outdoor grill for high heat.
• Stir olive oil, balsamic vinegar, lemon juice, rosemary, and oregano together in a bowl.
• Place mushrooms, zucchini, bell pepper, and onion in a deep grill-safe pan and brush with the oil mixture.
• Place the pan on the preheated grill and cook until tender, turning once, 10 to 15 minutes.

Steps:

• Preheat grill pan or outdoor grill to medium high.
• Place a pot of water on the stove and bring to a boil for the pasta salad. When the water boils, salt it and cook the pasta to al dente.
• While the pasta works, in a small bowl combine the garlic, oregano, rosemary, tapenade, red pepper flakes, 1 tablespoon lemon zest and the juice of 1 lemon with about 1/3 cup EVOO. Place the fish and chicken in separate shallow dishes or bowls and season with salt and pepper then divide the dressing between the bowls and coat the fish and chicken evenly. Skewer the fish and chicken on metal skewers. Grill the chicken 10 to 12 minutes until firm and juices run clear, and the fish for about 6 to 8 minutes, turning the kabobs frequently.
• Drain orzo and combine with pine nuts, onions, parsley, feta crumbles, the juice of 1 lemon, about 1/4 cup extra-virgin olive oil, salt and pepper. Serve the orzo salad with 3 pieces each of chicken and fish along side. Garnish plates with a couple of hot peppers, olives, tomatoes and cucumbers on each plate.

Steps:

• In a large saucepan of barely boiling salted water, cook the sausages for 3 minutes. Remove the pan from the heat and let the sausages cool in the liquid. Refrigerate.
• Marinate the chicken. Spoon enough salsa verde over the chicken to coat evenly.
• Marinate the lamb in the same fashion as the chicken. Let both meats marinate chilled in separate containers for about 8 hours.
• Before grilling let the sausages, chicken, and lamb sit at room temperature for 20 to 30 minutes.
• Preheat the grill to high. Clean the grate with a brass-bristle brush. Reduce the heat to medium.
• Lightly coat the sausages with oil. Season the chicken on all sides with 2 teaspoons salt, pressing it into the meat. Season the racks of lamb on all sides with 2 teaspoons salt, pressing it into the meat. Season the cut side of the lemons with 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Grill the chicken and lamb racks over direct medium heat until well browned on all sides, 6 to 8 minutes, turning occasionally. Move the chicken and lamb to indirect heat and continue to cook for 10 more minutes. Leaving the chicken and lamb rack to continue cooking over indirect heat, grill the sausages over direct medium heat for about 6 to 8 minutes. Move the sausages to indirect heat to finish cooking for 4 to 6 minutes. Season the summer squash with olive oil, salt and pepper, and grill over direct heat until caramelized and fully cooked. During the last few minutes of grilling, grill the lemons cut side down over direct medium heat until well browned, about 2 minutes.
• Remove everything from the grill and let the rest at room temperature for 5 to 10 minutes. Cut the meats into serving-size pieces. Arrange on a large platter and garnish with the lemons and salsa verde.
• Soak the slices of bread in 2 tablespoons vinegar for 1 minute. Using a food processor blend all ingredients together, taste for seasoning and adjust consistency if need be.

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.