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Greek

Greek Meze Feast

Charred souvlaki, a crisp village salad, cool tzatziki, lemon potatoes and warm pita.

  • Serves4
  • Dishes5
  • Total time1 hr 5 min
  • Hands-on1 hr 21 min
  • DifficultyMedium
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Hand-drawn ink illustration of the dishes in Greek Meze Feast

A sunny spread of small plates that all want to land together. The tzatziki and salad are made ahead and kept cool; the potatoes roast low and slow while you thread and grill the souvlaki, and the pita gets its warmth at the very end.

To drink: A crisp Assyrtiko or a chilled rosé.

The 5 dishes below are timed to finish together. Import the meal and Fatto schedules every step backwards from your chosen serving time. here's how that works.

The meal, dish by dish

Chicken souvlaki

  • 600 g chicken thigh, cubed
  • 3 tbsp olive oil
  • 1 lemon, juiced
  • 2 garlic cloves, crushed
  • 1 tsp dried oregano
  1. Cube the chicken thighs and crush the garlic
    Prep / hands 6–8 min Hands-on Prep ahead
  2. Marinate the chicken in oil, lemon, garlic and oregano
    Prep / hands 10–12 min Hands-on Prep ahead
  3. Thread the chicken onto skewers
    Prep / hands 6–8 min Hands-on
  4. Griddle the souvlaki in a smoking-hot pan, turning, until charred and cooked through
    Stovetop 12–16 min Hands-on

Lemon roast potatoes

  • 700 g potatoes, cut into wedges
  • 3 tbsp olive oil
  • 1 lemon, juiced
  • 1 tsp oregano
  • Salt
  1. Cut the potatoes into wedges
    Prep / hands 6–8 min Hands-on Prep ahead
  2. Toss the potato wedges with oil, lemon, oregano and salt
    Prep / hands 5–7 min Hands-on
  3. Roast the potatoes until tender and golden at the edges
    Oven 200°C 40–50 min Unattended

Greek salad

  • 4 tomatoes, wedged
  • 1 cucumber, chunked
  • 1/2 red onion, sliced
  • 100 g feta
  • Kalamata olives
  • Olive oil and oregano
  1. Chop the vegetables and combine with olives, topped with a slab of feta, oil and oregano
    Prep / hands 10–12 min Hands-on Prep ahead

Tzatziki

  • 300 g Greek yogurt
  • 1/2 cucumber, grated and squeezed
  • 1 garlic clove, crushed
  • 1 tbsp olive oil
  • Dill
  1. Grate and squeeze the cucumber, then stir through the yogurt with garlic, oil and dill; chill
    Prep / hands 8–10 min Hands-on Prep ahead

Warm pita

  • 4 pita breads
  1. Warm the pita through until soft and pliable
    Oven 200°C 3–5 min Unattended