Mediterranean Dish Platter (Printable)
A vibrant Mediterranean platter with grilled meats, fresh vegetables, creamy dips, and warm breads.
# What You Need:
→ Grilled Meats
01 - 2 boneless chicken breasts, cut into strips
02 - 7 oz lamb loin, cut into cubes
03 - 2 tablespoons olive oil
04 - 1 teaspoon dried oregano
05 - ½ teaspoon 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 oz tzatziki (store-bought or homemade)
→ Vegetables
10 - 1 cup cherry tomatoes, halved
11 - 1 cucumber, sliced
12 - 1 red bell pepper, sliced
13 - ½ red onion, thinly sliced
14 - ½ cup pitted Kalamata olives
15 - ¼ 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
# Steps:
01 - Combine chicken strips, lamb cubes, olive oil, oregano, smoked paprika, minced garlic, salt, and pepper in a bowl. Marinate for 15 to 20 minutes.
02 - Preheat a grill pan or outdoor grill to medium-high heat. Grill meats for 3 to 4 minutes on each side until fully cooked and charred. Remove and keep warm.
03 - Spoon hummus and tzatziki into small serving bowls.
04 - On a large serving platter, artfully arrange grilled meats, cherry tomatoes, cucumber slices, bell pepper, red onion, Kalamata olives, cubed feta, and warmed pita breads.
05 - Garnish the platter with fresh parsley and place lemon wedges alongside. Serve immediately to allow guests to assemble their portions.
# Expert Hints:
01 -
- It looks impressive but comes together faster than most single dish meals.
- Everyone gets to build their own plate, which means no picky eater complaints.
- The leftovers actually taste better the next day, especially the marinated meats.
02 -
- Do not skip the marinade rest, even 15 minutes transforms the meat from bland to boldly seasoned.
- If your grill pan is not hot enough, the meat will steam instead of char and you will lose that smoky depth.
- Warm the pita just before serving, cold bread turns chewy and tough within minutes.
03 -
- Use a meat thermometer to check that chicken reaches 165 degrees and lamb reaches 145 degrees, perfectly cooked meat makes all the difference.
- If you have a cast iron grill pan, preheat it for at least five minutes to get those deep sear marks.
- Squeeze lemon over the meats right after grilling, the acid keeps them juicy and adds brightness.