Mediterranean Dish Platter (Print Version)
A colorful assortment of grilled meats, dips, fresh vegetables, and warm breads arranged for sharing.
# What You'll Need:
→ Grilled Meats
01 - 10.5 oz chicken breast, cut into strips
02 - 10.5 oz lamb or beef, cut into strips
03 - 2 tbsp olive oil
04 - 2 tsp dried oregano
05 - 1 tsp paprika
06 - 2 garlic cloves, minced
07 - Salt and pepper, to taste
→ Dips & Spreads
08 - 8.8 oz hummus
09 - 7 oz tzatziki
10 - 5.3 oz baba ganoush
11 - 3.5 oz marinated olives
12 - 3.5 oz feta cheese, crumbled
→ Vegetables
13 - 1 cucumber, sliced
14 - 2 medium tomatoes, cut into wedges
15 - 1 red onion, thinly sliced
16 - 1 red bell pepper, sliced
17 - 1 carrot, cut into sticks
18 - 1 handful fresh parsley, chopped
→ Breads
19 - 4 pita breads or flatbreads, quartered
# How-To Steps:
01 - In a bowl, combine olive oil, dried oregano, paprika, minced garlic, salt, and pepper. Add chicken and lamb or beef strips, tossing to coat evenly. Let marinate for at least 20 minutes.
02 - Preheat a grill pan or outdoor grill over medium-high heat. Grill the marinated meat strips 4 to 5 minutes per side until fully cooked and lightly charred. Remove from heat and set aside.
03 - Place hummus, tzatziki, and baba ganoush into small serving bowls and arrange them on a large serving platter.
04 - Scatter marinated olives and crumbled feta cheese around the dips on the platter.
05 - Neatly position sliced cucumber, tomato wedges, red onion, bell pepper slices, carrot sticks, and chopped parsley around the dips and meats.
06 - Place the grilled meat strips prominently on the serving platter.
07 - Warm pita or flatbreads, cut them into quarters, and add to the platter or place them in a basket alongside.
08 - Present the platter for guests to assemble their own portions at the table.
# Expert Tips:
01 -
- It takes the pressure off—everyone builds exactly what they want, which means fewer complaints and more actual enjoyment.
- The grill marks on the meat combined with cool, tangy dips create this textural conversation that keeps people coming back for more bites.
- You can prep almost everything ahead, then spend your time actually talking to your guests instead of sweating in the kitchen.
02 -
- If you skip the marinade time, the meat will taste fine but not transcendent—those extra 20 minutes are where flavor actually lives.
- Cold dips on a warm meat platter create this temperature contrast that somehow makes everything taste better and keeps people wanting more bites.
- The vegetables should go on the platter no more than an hour before serving, or the cut edges start to oxidize and lose their bright color.
03 -
- Don't be afraid of char on your meat—those dark, slightly burnt edges are where the flavor concentrates and becomes something special.
- Arrange your platter on the largest surface you own; a crowded platter looks stressed, while a spacious one looks generous.