The Ultimate Greek Chicken Souvlaki Platter is loaded with tender grilled chicken skewers, pita bread, Greek potato wedges, hummus, tzatziki, melitzanosalata, kalamata olives, feta, and other goodies. The perfect meze assortment for any feast or party!
I love Greek food. I've wanted to do a Greek meze platter for a while, and this one does not disappoint. It looks a bit over the top (in a good way), but it's actually not too difficult or ridiculously time-consuming to put together. A little planning is all you need.
This could be served as a main course, or it makes a wonderful Greek appetizer platter.
Not everything here needs to be piping hot, so that's a good start. You can also cheat and buy store-bought hummus and tzatziki if you want to save some time. I do suggest making your own melitzanosalata (it's a wonderful Greek roasted eggplant dip similar to baba ghanoush), though. It's totally worth it!
This is the sequence in which I'd suggest making this Greek mezze platter:
- Start by making the dip(s). I highly recommend making them a day ahead and just keeping them in the fridge until needed.
- Marinate the chicken. You can do this 1-2 hours prior to serving the platter, or even overnight.
- Make the chicken and potato wedges around the same time, just prior to serving the platter.
Small touches really make this Greek party platter next-level. The fresh mint, a drizzle of olive oil, a squeeze of lemon juice.
Plenty of kalamata olives (oh how I love them). Pita. A sprinkling of red onions. Some of the best flavors in the world!
I hope you love this Mediterranean meze platter! What's your favorite part?
Questions? Let me know!
Ultimate Greek Chicken Souvlaki Platter
- 2 large chicken breasts
- 1 tablespoon olive oil
- 2 teaspoons dried oregano
- Juice of 1/2 lemon
- 2 cloves garlic minced
- Salt & pepper to taste
Other platter components:
- Grape tomatoes halved
- Red onions chopped
- Cucumber chopped
- Crumbled feta cheese
- Kalamata olives
- Lemon wedges
- Fresh mint chopped
- Fresh parsley chopped
- Olive oil
- Pita bread or naan cut into wedges
- Prep the dips ahead of time if possible. Keep them in the fridge until you're ready to assemble the platter.
- To prepare the chicken: cut the chicken into kebab-size pieces and place in a bowl. Toss with the olive oil, oregano, lemon juice, garlic, and salt & pepper. Put the bowl in the fridge and marinate for at least 30 minutes. You could also put everything in a large Ziploc. Cover the bowl if you're marinading for longer than an hour. You can marinade the chicken overnight if that's easier.
- When you're about an hour away from wanting to serve the platter, start prepping the potato wedges (you'll need to soak the potatoes in cold water for 30 minutes).
- While the potato wedges are soaking, start preparing the garnishes. Set aside until needed.
- I suggest grilling the chicken and baking the potato wedges around the same time. It is easier if you have a second person to help you with this since you do need to flip the potato wedges halfway through baking, and the chicken needs to be turned every few minutes. If you can't do two things at once, I would suggest grilling the chicken first because it doesn't need to be hot to taste good, while the potato wedges do (in my opinion!).
- To grill the chicken, grease the grate and pre-heat your grill to high. Thread the chicken on wooden or metal skewers (it's a good idea to soak wood ones first so they don't splinter and burn as easily). Reduce heat to medium-high. Cook the chicken for about 15 minutes total time (or until it's cooked through), turning every few minutes. We used our gas BBQ, cooking the chicken with the lid down. A grill pan would work too. Adjust cooking time as needed.
- Add your dips to the platter. Arrange your potato wedges and chicken skewers on the platter when they're ready. Sprinkle the garnishes over top as desired (I sprinkled the feta mostly on the fries), drizzle on some olive oil, and it serve with plenty of pita bread. Marvel at your creation and dig in!
- Prep and cook times can really vary because it really depends on whether you make the dips from scratch or not and whether you're able to multitask. I made two of the three dips from scratch the day prior to making the platter, and I am pretty good at multitasking, so in total I spent around 2 hours actively prepping and cooking for the platter you see pictured.
- Regarding serving size, if you make everything suggested in the quantities suggested, you'll be able to top the platter up as needed. I'm going to say that it'll generously feed four people as a main meal and even more if you're serving other dishes with it.