Greek meze platter

Greek meze platter

Prepare a Greek-style party and serve your guests with meze – a plate of authentic Mediterranean snacks! Find out which ones disappear first.


  • Balsamic vinegar – 1 tablespoon
  • Black pepper – 1 pinch
  • Chicken breast fillets – 2 pieces
  • Olive oil – 2 tablespoons
  • Dried oregano – 1 teaspoon
  • Lemon juice – 2 tablespoons
  • Salt – 1 pinch
  • Dried marjoram – 1 teaspoon
  • Garlic cloves – 2 pieces

Meze platter

  • Red onion – 1 piece
  • Cucumber – 1 piece
  • Olive oil – 2 tablespoons
  • Green olives – 100 g
  • Green olives – 100 g
  • Green pepper – 1 piece
  • Cherry tomatoes – 100 g
  • Halloumi cheese – 225 g
  • Breadsticks – 185 g
  • Pita bread – 400 g
  • Cheese-stuffed peppers – 150 g
  • Manouri cheese – 200 g

Yogurt sauce

  • Greek yogurt – 200 g
  • Fresh dill – 15 g
  • Olive oil – 1 tablespoon
  • Feta cheese – 100 g
  • Grated lemon zest – 0.5 tablespoon


  • Balsamic cream – 50 ml


Wash the meat, pat it dry with a paper towel, and remove any membranes. Cut it into long, fairly thick strips. In a foil bag, combine the marinade ingredients: olive oil, lemon juice, balsamic vinegar, garlic pressed through a garlic press, marjoram, and oregano. Add the chicken cut into strips. Season with salt and pepper. Rub the marinade into the meat. Put the marinated chicken in the refrigerator for about 30 minutes.

Grill the pita bread on both sides (about 2-3 minutes) on a hot grill pan. Drain the halloumi cheese, squeeze out excess liquid with paper towels, cut the cheese into large cubes, and drizzle with olive oil. Grill on a hot grill pan until golden brown. Drizzle the whole manouri cheese with olive oil and grill on both sides until golden brown.

Slice the onion into feathers, dice the pepper into large cubes. Remove the seeds from the cucumber using a teaspoon and cut it into crescents. Thread the marinated chicken onto skewers and grill on a hot grill pan for about 3-4 minutes on each side.

Combine Greek yogurt and feta cheese in a blender bowl. Add grated lemon zest, dill, and olive oil. Blend until smooth and homogeneous. Transfer the finished sauce to a bowl.

Cut the grilled pita bread in half and arrange it on a large plate. Next to the bread, place the chopped vegetables (cucumbers, peppers, onions), cherry tomatoes, olives, stuffed peppers, breadsticks, chicken skewers, and grilled cheeses. Drizzle the cheeses with balsamic cream.

Serve the meze platter with yogurt sauce.

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