A colorful Greek-style mezze board inspired by the photo: lemon-herb grilled chicken, creamy hummus, warm pita, feta, Kalamata olives, cherry tomatoes, cucumber, and fresh herbs. It works beautifully as an appetizer, party platter, or light Mediterranean meal. Greek souvlaki is commonly served with pita and fresh vegetables, and similar mezze boards pair it with hummus, tzatziki, olives and feta.
K
Kitchn
+1
Serves: 6–8 as an appetizer
Prep: 35 minutes + marinating
Cook: 20–25 minutes
Total: about 1 hour
Ingredients
1. Lemon-Herb Grilled Chicken
1½ lb (680 g) boneless, skinless chicken thighs or breasts
3 tbsp extra-virgin olive oil
2 tbsp fresh lemon juice
1 tsp lemon zest
3 garlic cloves, minced
2 tsp dried oregano
1 tsp dried thyme
½ tsp paprika
1 tsp kosher salt
½ tsp freshly ground black pepper
1 tbsp chopped fresh parsley
2. Creamy Hummus
1 can (15 oz/425 g) chickpeas, drained and rinsed
⅓ cup tahini
2 tbsp fresh lemon juice
1 small garlic clove
2 tbsp extra-virgin olive oil
¼–½ tsp cumin
½ tsp salt
2–4 tbsp ice-cold water, as needed
For topping:
Olive oil
Chopped parsley
Pinch of paprika or sumac
3. Fresh Board Ingredients
1½ cups cherry tomatoes, halved
1 large cucumber, thinly sliced
¾ cup Kalamata olives
4–6 oz (115–170 g) feta cheese, crumbled or cut into chunks
½ small red onion, thinly sliced
Fresh parsley or dill
Lemon wedges
4. Pita
6–8 pita breads
1–2 tbsp olive oil
Optional: dried oregano or za’atar
Optional Additions
Tzatziki
Roasted red peppers
Marinated artichokes
Grilled zucchini
Pickled onions
Pepperoncini
Fresh mint
Toasted pine nuts only if you want a nut-containing variation
Step-by-Step Recipe
Step 1 — Marinate the chicken
Cut chicken into approximately 1½-inch pieces.
Mix olive oil, lemon juice and zest, garlic, oregano, thyme, paprika, salt and pepper.
Add chicken and coat thoroughly.
Cover and refrigerate for at least 30 minutes, preferably 2–4 hours. Overnight is also fine. Lemon-herb, garlic and oregano marinades are classic flavor components for Greek-style souvlaki.
O
Once Upon a Chef
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Step 2 — Prepare the hummus
Add chickpeas, tahini, lemon juice, garlic, olive oil, cumin and salt to a food processor.
Blend for 1–2 minutes.
Slowly add cold water until the hummus becomes very smooth and spoonable.
Taste and adjust:
More lemon → brighter
More tahini → richer
More water → lighter/smoother
More salt → stronger flavor
Spread hummus into a shallow bowl and make a small swirl in the center.
Drizzle generously with olive oil and sprinkle with parsley and paprika/sumac.
Step 3 — Grill the chicken
Thread chicken onto skewers if desired.
Heat a grill, grill pan or heavy skillet over medium-high heat.
Cook chicken, turning several times, until browned and cooked through. For food safety, chicken should reach 165°F/74°C internally.
Remove and rest for about 5 minutes before serving.
Step 4 — Warm the pita
Brush pita lightly with olive oil.
Grill for approximately 30–60 seconds per side, just until warm with a few toasted spots.
Cut into wedges.
Step 5 — Prepare the vegetables
Arrange cucumber slices, cherry tomatoes, red onion and olives in separate colorful sections.
Keep the cucumber relatively dry so it doesn’t release excess water onto the board.
Step 6 — Assemble the board
Use a large wooden board or platter.
Place the hummus bowl in the center.
Arrange around it:
Grilled chicken
Warm pita wedges
Cucumber
Cherry tomatoes
Kalamata olives
Feta
Red onion
Fresh herbs
Lemon wedges
Finish with olive oil, oregano and a little cracked black pepper.
For an especially attractive presentation, keep each ingredient in its own section rather than mixing everything together.
Nut & Allergen Information
Is this recipe nut-free?
Yes, the recipe as written contains no peanuts or tree nuts.
However, hummus traditionally contains tahini, which is made from sesame seeds. Sesame is not a tree nut, but it is one of the FDA’s nine major food allergens.
U
U.S. Food and Drug Administration
+1
Other major allergens potentially present:
Ingredient Potential allergen
Tahini Sesame
Pita Wheat
Feta Milk
Tzatziki, if added Milk
Packaged olives/pickles Check label
Store-bought hummus Check label for sesame and other ingredients
If serving someone with an allergy, check the labels of packaged ingredients and avoid cross-contact. FDA guidance recommends carefully checking ingredient labels because allergenic ingredients can occur in unexpected products.
U
U.S. Food and Drug Administration
+1
Want completely sesame-free hummus?
Replace tahini with:
2 tbsp extra-virgin olive oil
1–2 tbsp additional lemon juice
A little cold water
The flavor will be different, but it makes a delicious sesame-free chickpea dip.
Recipe Q&A
Q: Can I use chicken breast instead of thighs?
Absolutely. Thighs are juicier, but breast works very well. Avoid overcooking it.
Q: Can I prepare this board ahead of time?
Yes. Marinate the chicken and prepare the hummus and vegetables several hours ahead. Grill the chicken and warm the pita shortly before serving.
Q: Can I make it vegetarian?
Yes. Simply omit the chicken and add grilled halloumi, roasted vegetables, falafel or extra feta.
Q: Can I make it vegan?
Yes. Omit the feta and use vegan pita if necessary. Hummus and the vegetable components are naturally vegan.
Q: Can I use store-bought hummus?
Definitely. Homemade hummus gives a fresher texture, but good-quality prepared hummus makes this board much quicker.
Q: What olives are best?
Kalamata olives are ideal for the Greek flavor profile, but green olives or a mixture work too.
Q: How can I make the platter more filling?
Add roasted potatoes, Greek salad, falafel, extra pita, tzatziki or grilled vegetables.
Q: Can I add nuts?
Yes, if there are no nut allergies. A small amount of toasted pine nuts or chopped almonds can add crunch—but they are optional and not part of the pictured-style base recipe.
Q: How long can the finished platter sit out?
Because it contains chicken, feta and hummus, don’t leave it at room temperature for extended periods. For parties, replenish smaller portions from refrigerated batches rather than putting everything out at once.
Serving Tip
For the prettiest Mediterranean mezze-board effect, use a large round wooden board, put the hummus in the center, and arrange the ingredients in contrasting colors around it: green cucumber → red tomatoes → purple olives → white feta → golden pita → deeply browned grilled chicken.