Description
This vibrant Greek Platter features spicy feta-topped potato wedges, savory lamb meatballs, refreshing homemade tzatziki, and toasted pitta bread. Combining bold Mediterranean flavors and textures, this easy-to-make dish is perfect for sharing and brings the taste of Greece right to your table in under an hour.
Ingredients
Scale
Lamb Meatballs
- Lamb meatballs (pre-made or homemade, quantity for 4 servings)
Potato Wedges
- 2 large baking potatoes (washed and unpeeled)
- Olive oil (to drizzle, about 2 tablespoons)
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp paprika
- 1 tsp red pepper flakes (adjust to taste)
- 1 tsp ground cumin
- Sea salt (to taste)
- Black pepper (to taste)
Feta Topping & Garnish
- Feta cheese (crumbled, about 100g for topping)
- Fresh coriander (for garnish, a handful)
- Lemon slices (for garnish)
Tzatziki
- 1/2 cucumber (grated)
- 150g Greek yogurt
- Fresh mint leaves (a handful, chopped)
- 1-2 garlic cloves (minced)
- Sea salt (to taste)
Toast Pitta
- Sliced pitta bread (4 servings worth)
- Olive oil (for brushing in skillet, about 1-2 tablespoons)
- Salt and pepper (to taste)
Instructions
- Prepare Meatballs: If using pre-made lamb meatballs, soak wooden skewers in water for 10 minutes to prevent burning. Thread 4 meatballs onto each skewer. Cook them following package instructions until browned and cooked through, ensuring an internal temperature of 75°C (167°F) if homemade.
- Prepare Potato Wedges: Preheat the air fryer to 200°C (392°F). Slice the washed baking potatoes into wedges. Parboil the wedges in boiling water for 5-7 minutes to soften slightly, then drain well.
- Season and Cook Wedges: In a large bowl, drizzle olive oil over the parboiled wedges. Add dried oregano, dried thyme, paprika, red pepper flakes, ground cumin, sea salt, and black pepper. Toss to evenly coat all wedges. Air fry the seasoned wedges for about 11 minutes until golden and crispy. Alternatively, bake them in a preheated oven at 190°C (375°F) for 45 minutes, flipping halfway through.
- Make Tzatziki: Grate the cucumber finely and squeeze out excess moisture using a clean kitchen towel. In a bowl, combine grated cucumber with Greek yogurt, chopped fresh mint leaves, and minced garlic. Stir well and season with sea salt to taste.
- Toast Pitta Bread: Heat a skillet over medium heat and brush lightly with olive oil. Add sliced pitta bread pieces and sprinkle lightly with salt and pepper. Toast until golden and crisp on both sides, turning carefully to avoid burning.
- Assemble the Greek Platter: On a large serving platter, arrange the cooked lamb meatballs on skewers, the spicy feta-topped potato wedges garnished with crumbled feta and fresh coriander, a bowl of tzatziki, and the toasted pitta bread. Add lemon slices around the platter for fresh garnish and squeezing.
- Serve and Enjoy: Present the platter immediately while warm and enjoy a delicious, shared Mediterranean feast.
Notes
- Adjust red pepper flakes in wedges to your preferred spice level.
- Parboiling potato wedges before air frying or baking helps achieve a tender inside and crispy outside.
- Soaking skewers prevents them from burning during cooking.
- To keep pitta crisp longer, toast just before serving.
- Leftover tzatziki keeps well refrigerated for 2-3 days.
