Greek share platter

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Greek chicken mezze share platter

A vibrant Greek chicken mezze built for sharing and easy eating, fully gluten‑free and low in added sugar. Tender lemon‑garlic chicken thighs are roasted until golden and served with cooling tzatziki, a lively spicy feta dip, a fresh tomato–cucumber salad and warm GF flatbreads. Grilled halloumi, lemon‑garlic green beans and marinated mushrooms round out the platter with satisfying texture and flavour. Designed to suit a coeliac guest and to be type 1 diabetes‑friendly, this spread focuses on protein, fresh veg and smart fats, with carbs mainly from the optional flatbreads. Perfect for a relaxed dinner where everyone assembles their own plate.
Print Recipe
Course Main Course
Cuisine Mediterranean
Servings 8 People
Calories 1170 kcal

Ingredients
  

Chicken

  • 6 cloves garlic finely grated
  • 4 tsp dried oregano
  • 2 tsp ground cumin
  • 2 tsp sweet paprika
  • 2 tsp fine salt
  • 1 tsp cracked black pepper
  • Lemon wedges to serve

Quick tzatziki (GF)

  • 500 g Greek yoghurt check gluten‑free
  • 2 small Lebanese cucumbers coarsely grated, liquid squeezed out
  • 2 small garlic cloves finely grated
  • 2 tbsp lemon juice
  • 2 tbsp extra virgin olive oil
  • 2 tbsp chopped fresh dill or mint
  • Pinch salt and pepper

Spicy feta dip (tirokafteri, GF)

  • 400 g Greek feta crumbled
  • 1 large roasted red capsicum peeled and seeded (about 160 g flesh)
  • 2 tbsp lemon juice
  • 2 tbsp extra virgin olive oil
  • 1 small garlic clove optional
  • 1 –2 tsp dried chilli flakes to taste
  • Black pepper

Tomato–cucumber salad (GF)

  • 500 g cherry tomatoes halved
  • 2 Lebanese cucumbers chopped
  • 1/2 medium red onion very thinly sliced
  • 2 tbsp red wine vinegar
  • 4 tbsp extra virgin olive oil
  • 1 tsp dried oregano
  • Salt and pepper

Gluten‑free flatbreads (quick yoghurt version, makes 10–12)

  • 240 g gluten‑free plain flour blend with xanthan gum
  • 30 g fine white rice flour
  • 10 g psyllium husk powder
  • 1 tsp baking powder
  • 1 tsp fine salt
  • 1 tsp sugar substitute or omit
  • 250 g Greek yoghurt full‑fat
  • 2 tbsp extra virgin olive oil
  • 80 –120 ml warm water as needed
  • Oil for cooking

Extras

  • 500 g block halloumi patted dry
  • 1 –1.5 cups Kalamata olives
  • Dolmades check GF, optional
  • Fresh herbs: dill parsley or mint, to finish
  • Lemon wedges

Veg sides (GF)

  • 800 g green beans topped and tailed
  • 600 g button mushrooms
  • 6 tbsp olive oil total
  • 3 tbsp lemon juice
  • 2 cloves garlic
  • 2 tbsp red wine vinegar
  • 2 tbsp chopped dill or parsley
  • salt and pepper

Instructions
 

Marinate and cook the chicken

  • In a large bowl, whisk 6 tbsp olive oil, 2 tbsp lemon zest, 4 tbsp lemon juice, 6 grated garlic cloves, 4 tsp dried oregano, 2 tsp ground cumin, 2 tsp sweet paprika, 2 tsp salt and 1 tsp cracked pepper.
  • Add 1.6 kg chicken thighs and toss to coat well. Marinate 30 minutes at room temp or up to 24 hours in the fridge.
  • Heat oven to 220°C fan. Line 2 trays. Arrange the 1.6 kg marinated chicken in a single layer.
  • Roast 15 minutes at 220°C fan, then switch to grill at 240°C and grill a further 10–15 minutes until deep golden and at least 74°C internal.
  • Rest 5–10 minutes, then slice. Serve with lemon wedges.

Tzatziki

  • In a bowl, combine 500 g Greek yoghurt, 2 grated small cucumbers (squeezed dry), 2 tbsp lemon juice, 2 tbsp olive oil, 2 tbsp chopped dill or mint, and a pinch of salt and pepper.
  • Mix and refrigerate until serving.

Spicy feta dip (tirokafteri)

  • In a processor, blend 400 g feta, 1 roasted capsicum (about 160 g flesh), 2 tbsp lemon juice, 2 tbsp olive oil, optional 1 small garlic clove, and 1–2 tsp chilli flakes until smooth. Season with black pepper.
  • Transfer to a bowl and drizzle with a little olive oil.

Tomato–cucumber salad

  • In a large bowl, toss 500 g halved cherry tomatoes, 2 chopped cucumbers and 1/2 thinly sliced red onion.
  • Dress with 2 tbsp red wine vinegar, 4 tbsp olive oil, 1 tsp dried oregano, and salt and pepper. Set aside.

Gluten‑free flatbreads

  • Whisk dry: 240 g GF plain flour, 30 g rice flour, 10 g psyllium powder, 1 tsp baking powder, 1 tsp salt, and optional 1 tsp sugar substitute.
  • Add wet: mix in 250 g Greek yoghurt and 2 tbsp olive oil. Add 80–120 ml warm water gradually to form a soft, slightly tacky dough.
  • Rest 15 minutes to hydrate. Divide into 10–12 balls. Keep covered.
  • Roll each between lightly oiled baking paper to 16–18 cm.
  • Cook on a hot cast‑iron or heavy pan with a film of oil, 1–2 minutes per side until puffed and spotty. Stack and keep wrapped in a clean tea towel.

Grilled halloumi (no honey)

  • Slice 2 × 250 g halloumi into 1–1.5 cm slabs and pat dry.
  • Heat a non‑stick or cast‑iron pan on medium‑high. Sear halloumi 1–2 minutes per side until golden.
  • While hot, finish with 2 tbsp lemon juice, 1 tsp dried oregano and 1–2 tbsp olive oil. Serve immediately.

Lemon‑garlic green beans

  • Boil a large pot of salted water. Blanch 800 g green beans for 3–4 minutes until crisp‑tender. Drain well.
  • In a large pan, heat 2 tbsp olive oil. Add 1 grated garlic clove, cook 20–30 seconds.
  • Add the 800 g beans, toss 1 minute. Off heat, add 1–2 tbsp lemon juice, 1 tbsp chopped herbs, salt and pepper.

Marinated mushrooms

  • Quarter 600 g button mushrooms.
  • Heat 2 tbsp olive oil in a large pan over high heat. Sear mushrooms 5–6 minutes until browned and any released liquid cooks off.
  • Reduce heat to medium, add 1 tbsp olive oil, 1 grated garlic clove, toss 30 seconds.
  • Off heat, add 2 tbsp red wine vinegar, 1 tbsp chopped dill or parsley, salt and pepper. Cool to room temp.

Assemble

  • Bowl the tzatziki and spicy feta. Add sliced chicken, grilled halloumi, green beans and mushrooms to the platter.
  • Pile on the tomato–cucumber salad, olives and dolmades if using.
  • Tuck in warm GF flatbreads. Finish with herbs and a light olive oil drizzle. Add lemon wedges.

Notes

  • Gluten‑free assurance: Check labels on yoghurt, feta, halloumi, vinegar and dolmades.
  • Diabetic‑friendly: No added sugar. Carbs mainly from GF flatbreads and tomatoes. Offer extra salad and protein for anyone skipping bread.
  • Make‑ahead
    • Chicken can marinate up to 24 hours.
    • Tzatziki and spicy feta keep 24–36 hours chilled.
    • GF flatbreads can be cooked ahead and reheated in a 180°C oven, 5–7 minutes wrapped in foil.
    • Mushrooms can be made earlier in the day. Re‑toss before serving.
  • Scaling bread: Plan 1–1.5 flatbreads per person. Double the flatbread batch if your crowd is bread‑heavy.

Per‑serve nutrition – Full plate including 1 GF flatbread

Includes per person: 180 g cooked chicken thigh, marinade oil absorbed (~1 tsp), tzatziki 60 g, spicy feta dip 50 g, salad 150 g, 1 GF flatbread, halloumi 62 g, beans 100 g, mushrooms 75 g, olives 20 g.
  • Energy: ~1,170 kcal
  • Protein: ~79 g
  • Fat: ~76 g
  • Carbs: ~42 g
  • Fibre: ~6–8 g
  • Sodium: moderate–high (feta, halloumi, olives)