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Greek Platter: Spicy Feta Topped Wedges, Meatballs, Tzatziki, and Toasted Pitta

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A vibrant and flavorful Greek-inspired platter with lamb meatballs, spicy feta-topped potato wedges, creamy tzatziki, and toasted pitta. Perfect for sharing or a cozy meal full of Mediterranean flavors.

Ingredients

Scale
  • Meatballs: 16 lamb meatballs (about 4 per skewer)
  • Pitta bread: 2 slices, for toasting
  • Lemon slices: For serving
  • Spicy Feta Topped Wedges:
    • 2 large baking potatoes
    • 2 tablespoons olive oil
    • 1 teaspoon dried oregano
    • 1 teaspoon dried thyme
    • 1 teaspoon paprika
    • ½ teaspoon red pepper flakes
    • 1 teaspoon cumin
    • Sea salt, to taste
    • Freshly cracked pepper, to taste
    • Fresh coriander, for garnish
    • 100g crumbled feta
  • Tzatziki:
    • ½ cucumber, grated and excess liquid squeezed out
    • A handful of fresh mint leaves, chopped
    • 150g Greek yogurt
    • 1–2 garlic cloves, minced

Instructions

  • Prepare meatballs: Soak skewers in water for 10 minutes. Thread 4 lamb meatballs onto each skewer. Cook according to package instructions or grill until cooked through.
  • Prepare wedges: Slice the potatoes into wedges. Drizzle with olive oil and sprinkle with dried oregano, thyme, paprika, red pepper flakes, cumin, sea salt, and freshly cracked pepper. Toss the wedges to coat evenly.
    • Air fryer method: Place the seasoned wedges in an air fryer and cook at 200°C (390°F) for 11 minutes.
    • Oven method: Preheat the oven to 190°C (375°F). Parboil the potato wedges for 5-7 minutes, then bake in the oven for 45 minutes, flipping halfway through.
  • Make tzatziki: Grate the cucumber and squeeze out any excess liquid. In a bowl, mix the grated cucumber with Greek yogurt, chopped mint, and minced garlic. Stir to combine. Adjust seasoning to taste.
  • Toast pitta: Slice the pitta bread into halves or quarters. Heat olive oil in a pan and toast the pitta slices until crispy and golden, seasoning with a pinch of salt and pepper.
  • Assemble platter: On a large platter, arrange the lamb meatballs, spicy feta-topped wedges (garnished with fresh coriander and crumbled feta), a bowl of tzatziki, and the toasted pitta bread. Serve with lemon slices on the side.

Notes

  • For a spicier version, increase the red pepper flakes and/or cumin in the wedges.
  • For a vegetarian option, swap the lamb meatballs for falafel or grilled vegetables.
  • The tzatziki can be made ahead of time and stored in the fridge for up to 2 days.

Nutrition

Find it online: https://deliceflash.com/greek-platter-spicy-feta-topped-wedges-meatballs-tzatziki-and-toasted-pitta/