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Greek Chicken Mezze Platter with Pomegranate Drizzle

Greek Chicken Mezze Platter with Pomegranate Drizzle
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The Greek Chicken Mezze Platter with Pomegranate Drizzle is a vibrant and flavorful Mediterranean dish featuring juicy marinated chicken, fresh vegetables, creamy tzatziki, salty feta, olives, warm pita bread, and a tangy-sweet pomegranate drizzle, perfect for sharing at casual lunches or festive dinners.

Ingredients

Scale

Chicken Marinade

  • Chicken thighs or breasts, skin-on, boneless – about 1.5 pounds (700 g)
  • 3 tablespoons olive oil
  • Juice of 1 lemon
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • Salt and freshly ground black pepper, to taste

Tzatziki Sauce

  • 1 cup Greek yogurt (240 ml)
  • 1 medium cucumber, grated and excess water squeezed out
  • 1 garlic clove, minced
  • 1 tablespoon fresh dill, chopped
  • Juice of ½ lemon
  • Salt and freshly ground black pepper, to taste

Platter Components

  • 1 cup pomegranate seeds
  • Olives – ½ cup (about 75 g), mixed varieties
  • Feta cheese – ½ cup crumbled (about 75 g)
  • Warm pita bread – 4-6 pieces
  • Sliced cucumbers – 1 medium cucumber, thinly sliced
  • Fresh herbs like parsley or mint (for garnish)

Pomegranate Drizzle

  • ½ cup fresh pomegranate juice
  • 1 tablespoon honey
  • Juice of ½ lemon

Instructions

  1. Marinate the Chicken: In a bowl, mix together olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Add the chicken pieces and toss thoroughly to coat. Let marinate for at least 30 minutes, preferably 1 hour or overnight in the refrigerator for maximum flavor and tenderness.
  2. Prepare the Tzatziki Sauce: Grate the cucumber and squeeze out the excess moisture using a clean kitchen towel. Combine the grated cucumber with Greek yogurt, minced garlic, chopped fresh dill, lemon juice, salt, and pepper in a bowl. Mix well and chill in the refrigerator while the chicken marinates to deepen the flavors.
  3. Cook the Chicken: Heat a grill pan or skillet over medium-high heat. Cook the marinated chicken pieces for about 5-7 minutes per side, until fully cooked through and nicely charred on the outside. Remove from heat and let rest for a few minutes before slicing if desired.
  4. Make the Pomegranate Drizzle: In a small bowl, combine fresh pomegranate juice, honey, and lemon juice. Stir well until the honey dissolves. This sauce will add a sweet and tangy burst of flavor to the platter.
  5. Assemble the Mezze Platter: On a large serving tray or platter, arrange the cooked chicken alongside warm pita bread wedges, bowls of tzatziki, sliced cucumbers, olives, crumbled feta cheese, and scattered pomegranate seeds. Drizzle the pomegranate sauce artistically over the chicken and around the platter. Garnish with fresh parsley or mint leaves for a refreshing aroma and splash of color.

Notes

  • Marinate the chicken overnight for even more flavor and tenderness.
  • Ensure cucumber is well-drained to avoid watery tzatziki sauce.
  • Use fresh pomegranate juice for the best bright flavor in the drizzle.
  • Warm pita bread lightly before serving to make it soft and pliable.
  • Taste and adjust seasoning as you assemble to balance salty, sweet, and tangy flavors perfectly.

Nutrition

Keywords: Greek chicken, mezze platter, pomegranate drizzle, Mediterranean appetizer, tzatziki, fresh herbs, healthy, party platter, gluten free option

Find it online: https://mealsbysarah.com/greek-chicken-mezze-platter-with-pomegranate-drizzle/