Mediterranean Dish Platter (Printable)
A vibrant Mediterranean assortment featuring grilled meats, fresh vegetables, creamy dips, and warm breads.
# What You'll Need:
→ Grilled Meats
01 - 2 boneless chicken breasts, cut into strips
02 - 7 oz lamb loin, cubed
03 - 2 tbsp olive oil
04 - 1 tsp dried oregano
05 - 1/2 tsp smoked paprika
06 - 1 garlic clove, minced
07 - Salt and freshly ground black pepper, to taste
→ Dips
08 - 7 oz hummus (store-bought or homemade)
09 - 5.3 oz tzatziki (store-bought or homemade)
→ Vegetables
10 - 1 cup cherry tomatoes, halved
11 - 1 cucumber, sliced
12 - 1 red bell pepper, sliced
13 - 1/2 red onion, thinly sliced
14 - 1/2 cup Kalamata olives, pitted
15 - 1/4 cup fresh parsley, roughly chopped
→ Breads and Extras
16 - 4 pita breads or flatbreads, warmed
17 - 3.5 oz feta cheese, cubed
18 - Lemon wedges, for serving
# How-To Steps:
01 - In a bowl, combine chicken strips, lamb cubes, olive oil, oregano, smoked paprika, minced garlic, salt, and pepper. Marinate for 15 to 20 minutes.
02 - Preheat a grill pan or outdoor grill over medium-high heat. Grill the meats for 3 to 4 minutes per side until cooked through and charred. Remove from heat and keep warm.
03 - Spoon hummus and tzatziki into individual small bowls for serving.
04 - Arrange grilled meats, cherry tomatoes, cucumber slices, red bell pepper, red onion, Kalamata olives, cubed feta, and warm pita breads on a large serving platter.
05 - Sprinkle fresh parsley over the platter and add lemon wedges on the side. Serve immediately, allowing guests to assemble their plates.
# Expert Suggestions:
01 -
- It's showstopping but requires almost no skill—just good ingredients and a hot pan.
- Everyone finds something they love because there's no single dish to negotiate over, just a canvas of flavors.
- Thirty minutes of prep means you're actually present with your guests instead of hidden in the kitchen.
- The warm pita with charred meat and cool tzatziki hits differently when you assemble it yourself.
02 -
- Don't skip the marinating step—even fifteen minutes makes the meat taste intentional instead of plain.
- The platter is better when served warm: warm pita, warm meat, cold vegetables, and cool dips. Temperature contrast is what makes it sing.
- Arrange everything just before serving or the vegetables will start to wilt and the bread will get tough from sitting near the dips.
03 -
- Marinate the meats while you cut vegetables—it's the perfect way to use the quiet time before cooking.
- If your grill pan doesn't get hot enough, the meat will steam instead of char; trust your instinct if something feels wrong and crank the heat higher.