Ingredients
A. Mediterranean grilled chicken
Ingredient Quantity
Boneless chicken breast or thigh 400 g
Greek yogurt 60 g
Olive oil 15 ml
Lemon juice 15 ml
Garlic paste 10 g
Paprika 1 tsp
Cumin powder ½ tsp
Coriander powder ½ tsp
Black pepper ½ tsp
Red chilli powder ½ tsp
Dried oregano ½ tsp
Salt ¾ tsp
Chilli flakes ¼ tsp
Preparation:
1. Cut chicken into medium-sized cubes.
2. Mix yogurt, olive oil, lemon juice and garlic in a bowl.
3. Add paprika, cumin, coriander, black pepper, chilli powder, oregano and salt.
4. Add chicken and coat thoroughly.
5. Cover and refrigerate for 30 minutes to 2 hours.
6. Heat a grill pan over medium-high heat.
7. Add a little olive oil.
8. Grill chicken pieces for approximately 4–6 minutes per side, depending on size.
9. Cook until the internal temperature reaches 74°C.
10. Finish with lemon juice and fresh chopped parsley.
B. Classic creamy hummus
Ingredient Quantity
Cooked chickpeas 200 g
Tahini 30 g
Lemon juice 20 ml
Garlic 1 clove
Olive oil 15 ml
Cumin powder ¼ tsp
Salt ½ tsp
Cold water 30–50 ml
Preparation:
1. Add chickpeas to a food processor.
2. Add tahini, lemon juice and garlic.
3. Add cumin and salt.
4. Blend for 1 minute.
5. Slowly add cold water until smooth.
6. Add olive oil and blend again.
7. Transfer to a serving bowl.
8. Garnish with olive oil, paprika and parsley.
C. Baba ganoush (roasted eggplant dip)
Ingredient Quantity
Large eggplant 1 (300 g)
Tahini 15 g
Lemon juice 15 ml
Garlic 1 clove
Olive oil 10 ml
Salt ¼ tsp
Cumin ¼ tsp
Fresh parsley 1 tbsp
Preparation:
1. Prick the eggplant with a fork.
2. Roast over an open flame or in an oven at 220°C.
3. Roast until the skin is charred and the inside is soft.
4. Allow to cool.
5. Remove the skin and drain excess liquid.
6. Mash the flesh with a fork.
7. Add tahini, lemon juice, garlic, cumin and salt.
8. Mix thoroughly.
9. Finish with olive oil and parsley.
D. Feta cheese dip
Ingredient Quantity
Feta cheese 100 g
Greek yogurt 40 g
Olive oil 5 ml
Black pepper ¼ tsp
Dried oregano ¼ tsp
Lemon juice 1 tsp
Preparation:
1. Crumble feta cheese.
2. Add Greek yogurt.
3. Add olive oil and lemon juice.
4. Mix or lightly blend until creamy.
5. Sprinkle oregano and black pepper on top.
E. Roasted cherry tomatoes
Ingredient Quantity
Cherry tomatoes 150 g
Olive oil 10 ml
Garlic 2 cloves
Salt Pinch
Black pepper Pinch
Dried oregano ¼ tsp
Preparation:
1. Wash and dry the tomatoes.
2. Place in a baking tray.
3. Add olive oil, garlic, oregano, salt and pepper.
4. Roast at 200°C for 12–15 minutes.
5. Allow to cool slightly before serving.
F. Beetroot salad
Ingredient Quantity
Cooked beetroot 120 g
Lemon juice 10 ml
Olive oil 5 ml
Salt Pinch
Black pepper Pinch
Fresh parsley 1 tsp
Preparation:
1. Peel and grate cooked beetroot.
2. Add lemon juice and olive oil.
3. Season with salt and pepper.
4. Mix well.
5. Garnish with parsley.
G. Fresh cucumber salad
Ingredient Quantity
Cucumber 150 g
Lemon juice 10 ml
Olive oil 5 ml
Dried oregano ¼ tsp
Salt Pinch
Fresh parsley 1 tsp
Preparation:
1. Wash cucumber and cut into round slices.
2. Add lemon juice and olive oil.
3. Sprinkle oregano, salt and parsley.
4. Toss gently.
H. Other platter ingredients
Ingredient Quantity
Kalamata olives 50 g
Green or black olives 30 g
Pita bread or crackers 100 g
Lemon wedges 2
Fresh parsley 10 g
Olive oil for garnish 10 ml
2. Platter assembly
Arrange the ingredients on a large wooden serving board.
1. Place hummus in a small bowl.
2. Add baba ganoush in another section.
3. Place feta dip in a small central bowl.
4. Arrange grilled chicken pieces around the lower half.
5. Add cucumber slices on one side.
6. Add roasted tomatoes and olives on the opposite side.
7. Place beetroot salad near the dips.
8. Arrange crackers or pita bread at the top.
9. Garnish chicken and dips with parsley, oregano and olive oil.
10. Add lemon wedges before serving.
3. Nutrition information
Estimated nutrition
For the entire platter, divided into 3 servings:
Nutrient Per serving
Calories 600–700 kcal
Protein 48–55 g
Carbohydrates 45–55 g
Fat 22–30 g
Fibre 9–12 g
Estimates include chicken, dips, vegetables, olives and pita/crackers. Actual values vary with ingredient brands and portions.
4. Nut information and allergens
Nuts and seeds
The traditional platter does not require tree nuts. However, tahini is made from sesame seeds, which are an allergen.
Ingredient Quantity for platter Approx. calories
Almonds 10 g 58 kcal
Walnuts 10 g 65 kcal
Pistachios 10 g 56 kcal
Cashews 10 g 55 kcal
Pumpkin seeds 10 g 56 kcal
Sunflower seeds 10 g 58 kcal
Recommended: Add 10 g roasted pistachios or almonds as an optional garnish.
Allergen information
– Milk: Greek yogurt and feta cheese.
– Sesame: Tahini in hummus and baba ganoush.
– Gluten: Pita bread and some crackers.
– Tree nuts: Only if added as optional toppings.
For a nut-free version, use no almond, walnut, pistachio or cashew toppings. Check all ingredient labels for cross-contact.
5. Storage and food safety
Component Storage recommendation
Grilled chicken Refrigerate at 0–4°C
Hummus Airtight container, 3–4 days
Baba ganoush Airtight container, 3–4 days
Feta dip Refrigerate, 2–3 days
Roasted tomatoes Refrigerate, 2–3 days
Fresh cucumber Best prepared fresh
Beetroot salad Refrigerate, 2–3 days
Refrigerate perishable foods within 2 hours of preparation. Reheat chicken thoroughly before serving if prepared ahead.
6. Professional recipe production notes
For restaurant or commercial preparation:
– Standardize chicken marinade by weight.
– Prepare hummus and baba ganoush in advance.
– Grill chicken close to serving time.
– Keep cold dips refrigerated until plating.
– Use separate utensils for each dip.
– Weigh every portion to maintain consistent food cost.
– Calculate final nutrition using the exact ingredients and serving weights.
Suggested menu name: Mediterranean Grilled Chicken Mezze Board.