Description
A vibrant and flavorful Greek platter featuring spicy feta-topped potato wedges, savory lamb meatballs, refreshing homemade tzatziki, and crispy toasted pitta bread. Perfect for sharing, this dish combines aromatic spices, creamy yogurt, and traditional Mediterranean ingredients for a delightful and satisfying meal.
Ingredients
Scale
Meatballs
- Lamb meatballs (pre-made or homemade), quantity as needed (approximately 16 meatballs)
- Wooden skewers, soaked in water for 10 minutes
Potato Wedges
- 2 large baking potatoes (washed and unpeeled)
- Olive oil (for drizzling and tossing)
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp paprika
- 1 tsp red pepper flakes (adjust to taste)
- 1 tsp ground cumin
- Sea salt (to taste)
- Black pepper (to taste)
- Feta cheese, crumbled (for topping)
- Fresh coriander (for garnish)
Tzatziki
- 1/2 cucumber (grated)
- 150g Greek yogurt
- Fresh mint leaves (a handful, chopped)
- 1-2 garlic cloves (minced)
- Salt (to taste)
Toasted Pitta
- Sliced pitta bread (4 slices or as needed)
- Olive oil (for toasting)
- Salt and black pepper (to sprinkle)
Garnish
- Lemon slices (for garnish)
Instructions
- Prepare the Meatballs: Soak wooden skewers in water for about 10 minutes to prevent burning. Thread 4 lamb meatballs onto each skewer. Cook the meatballs as per package instructions or your preferred homemade method until browned and fully cooked through.
- Make the Spicy Potato Wedges: Preheat your air fryer to 200°C (392°F). Slice the baking potatoes into wedges. Place them in a large bowl and drizzle with olive oil. Add dried oregano, thyme, paprika, red pepper flakes, ground cumin, sea salt, and black pepper. Toss well to coat evenly. Air fry the wedges for about 11 minutes until golden and crispy. Alternatively, parboil the wedges for 5-7 minutes, then bake them in an oven preheated to 190°C (375°F) for 45 minutes.
- Prepare the Tzatziki: Grate the cucumber and squeeze out excess liquid using a clean kitchen towel. In a bowl, combine the grated cucumber, Greek yogurt, chopped fresh mint leaves, and minced garlic. Stir thoroughly and season with salt to taste.
- Toast the Pitta Bread: Heat a little olive oil in a skillet over medium heat. Add the sliced pitta bread and sprinkle lightly with salt and black pepper. Toast each side until golden brown and crispy.
- Assemble the Platter: Arrange the cooked lamb meatballs on skewers, spicy feta-topped potato wedges garnished with fresh coriander and crumbled feta, the bowl of tzatziki, and the toasted pitta bread slices on a large serving platter. Add fresh lemon slices around the edges for a bright garnish.
- Serve and Enjoy: Serve immediately and enjoy your delicious, authentic Greek platter with family and friends.
Notes
- You can adjust the red pepper flakes to control the spiciness of the wedges.
- If you don’t have an air fryer, the oven baking method works equally well for the potato wedges.
- Use fresh herbs like mint and coriander for the best flavor impact.
- Make sure to squeeze out excess cucumber moisture to avoid watery tzatziki.
- Meatballs can be homemade or store-bought; just adjust cooking times accordingly.
- For a vegetarian version, substitute lamb meatballs with grilled halloumi slices or falafel.
