Description
Mediterranean magic unfolds with greek platter, blending zesty feta, succulent meatballs, and cool tzatziki on crisp pitta. Sharp flavors dance across your palate, inviting you to savor Greece’s culinary passion in one delightful ensemble.
Ingredients
Scale
Main Ingredients:
- 2 large baking potatoes
- 16 lamb meatballs
- 2 slices pitta bread
- 100 grams (3.5 ounces) crumbled feta
- 150 grams (5.3 ounces) Greek yogurt
Herbs and Spices:
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1/2 teaspoon red pepper flakes
- 1 teaspoon cumin
- Sea salt, to taste
- Freshly cracked pepper, to taste
- A handful of fresh mint leaves, chopped
- Fresh coriander, for garnish
Liquids and Additional Ingredients:
- 2 tablespoons olive oil
- 1/2 cucumber, grated and excess liquid squeezed out
- 1/2 garlic cloves, minced
- Lemon slices, for serving
Instructions
- Soak wooden skewers in water to prevent burning, then carefully thread lamb meatballs onto each skewer, ensuring even spacing.
- Prepare potato wedges by cutting into uniform triangular shapes, then generously coat with a vibrant blend of Mediterranean herbs and spices, massaging the seasonings to ensure complete coverage.
- For crisp wedges, choose between two cooking techniques: air fryer method involves setting temperature at 200°C and cooking for approximately 11 minutes, while oven method requires parboiling potatoes first, then roasting at 190°C for 45 minutes, turning midway to achieve golden exterior.
- Create tzatziki by thoroughly draining grated cucumber, then combining with creamy Greek yogurt, finely chopped mint, and fragrant garlic, adjusting seasoning to balance flavors.
- Transform pitta bread into crispy accompaniments by slicing into triangular pieces and quickly pan-toasting with olive oil until achieving a delicate golden crunch.
- Assemble the platter artfully by positioning succulent lamb meatballs, herb-infused potato wedges, and toasted pitta around a central tzatziki bowl, garnishing with fresh coriander, crumbled feta, and zesty lemon slices for added brightness.
Notes
- Choose lamb with 15-20% fat content for juicier, more flavorful meatballs that won’t dry out during cooking.
- Pat potato wedges completely dry before seasoning to ensure maximum crispiness and better herb adherence.
- Drain cucumber thoroughly when making tzatziki to prevent watery sauce; use cheesecloth or clean kitchen towel for best results.
- Experiment with spice levels by adjusting red pepper flakes and paprika according to personal heat tolerance.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Grilling
- Cuisine: Greek
Nutrition
- Serving Size: 4
- Calories: 600
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 70mg