Greek Meze Platter
Hannah Kate
Rated 5.0 stars by 1 users
Category
Entertaining
Cuisine
Greek, Mediterranean
Author
Hannah Kate
Servings
4
Prep Time
30 minutes
Cook Time
20 minutes
There's just something about a grazing platter. Little bursts of flavour with all of my favourite kinds of food, making you take your time and appreciate your meal. You can never go wrong!
This Greek Meze Platter is perfect for entertaining and such a simple (but fancy looking) Lunch or Dinner!You can easily prepare the dips a day before so you can save time in the kitchen. To keep things simple, I have just bought the domlades (stuffed grape leaves) from my local supermarket - You can add to this or leave what you like out, just as you please.
Ingredients
- 1 kg chicken thigh, diced
- 2 tbsp greek yoghurt
- juice of 1/2 lemon
- 1 tbsp dried oregano
- 1 tbsp olive oil
- 4 cloves garlic, minced
- 1 pinch salt & pepper
- 1 cup greek yoghurt
- ½ cucumber, grated
- juice of 1/2 lemon
- 1 tbsp red wine vinegar
- 1 clove garlic, minced
- 1 tbsp olive oil
- 1 pinch salt & pepper
- 1 400g can chickpeas
- ¼ cup tahini
- ¼ cup olive oil
- 1 tsp cumin
- juice of ½ lemon
- 1 pinch salt & pepper
- 1 pinch paprika for serving
- punnet of cherry tomatoes, halved
- kalamata olives
- sliced red onion
- feta cheese, diced
- cucumber
- 225g haloumi
- warmed pita bread
- store bought dolmades
CHICKEN SKEWERS
TZATZIKI
CLASSIC HUMMUS
FOR THE PLATTER
Directions
Place the chicken along with the rest of the ingredients in a large bowl, cover with cling film and let the chicken marinate for 30 min minimum.
- Soak the bamboo skewers in some water (this prevents them from burning)Meanwhile, prepare the tzatziki and hummus For the tzatziki, add the grated cucumber onto some paper towel so it releases some of it's moisture then add it to the rest of the ingredients into a bowl and mix well.
- For the hummus, add all ingredients to a blender and blend until smooth. You can add water or some of the juice if you like it to be a little more smooth.
- Assemble the chicken onto the skewers and then lightly fry in some olive oil for around 10-12 minutes, turning occasionally.
- Slice the haloumi into 1cm pieces and fry in a pan with 1 tbs of olive oil & honey for a couple of minutes each side.
- Warm the pita bread in a pan and then place the rest of the ingredients on the platter, drizzle with olive oil and serve.
