Mediterranean Chicken Skewers with Mezze Tray

🥙 Mediterranean Chicken Skewers with Mezze Tray

🍗 Ingredients (Chicken Skewers)

• 1 ½ lbs (700g) boneless, skinless chicken breasts or thighs – cut into 1-inch cubes

• 3 tbsp olive oil

• 3 tbsp Greek yogurt

• 2 cloves garlic – minced

• Juice & zest of 1 lemon

• 1 tsp dried oregano

• 1 tsp ground cumin

• ½ tsp smoked paprika

• Salt & black pepper – to taste

• Wooden or metal skewers

🫒 Mezze Tray Components

(You can customize based on preference)

• 1 cup hummus (classic or roasted red pepper)

• 1 cup tzatziki sauce

• 1 cup baba ganoush (optional)

• 1 cup tabbouleh or couscous salad

• 1 cup marinated olives

• 1 cup feta cheese cubes

• Fresh pita bread or pita chips

• Sliced cucumbers, cherry tomatoes, bell peppers, radishes, carrot sticks

• Lemon wedges & fresh herbs (parsley, dill, mint) for garnish

🔥 Instructions

1. Marinate Chicken

1. In a large bowl, combine olive oil, yogurt, lemon juice & zest, garlic, oregano, cumin, paprika, salt, and pepper.

2. Add chicken pieces, mix well to coat.

3. Cover and marinate for at least 30 minutes (or up to 4 hours for deeper flavor).

2. Prepare Skewers

1. Soak wooden skewers in water for 20–30 minutes (to prevent burning).

2. Thread marinated chicken onto skewers.

3. Cook Chicken

• Grill: Preheat to medium-high. Cook skewers for 10–12 minutes, turning occasionally until cooked through (internal temp 165°F / 74°C).

• Oven: Bake at 400°F (200°C) for 18–20 minutes, then broil 2–3 minutes for a charred finish.

• Stovetop: Cook on a grill pan over medium-high heat for 8–10 minutes.

4. Assemble Mezze Tray

1. Arrange hummus, tzatziki, baba ganoush, and tabbouleh in small bowls.

2. Add fresh veggies, pita bread, olives, and feta.

3. Place hot chicken skewers in the center, garnish with lemon wedges and herbs.

5. Serve

• Serve warm skewers alongside the mezze tray.

• Guests can fill pita bread with chicken and dips for wraps or enjoy as finger food.

💡 Tips

• Use chicken thighs for juicier skewers.

• For extra flavor, add a pinch of sumac or za’atar to the marinade.

• Chill mezze items before serving for a refreshing contrast with hot skewers.

❓ Q & A

Q1: Can I use beef or lamb instead of chicken?
A1: Yes! Adjust cooking time as beef/lamb may take slightly longer to cook through.

Q2: What’s the best dip for this dish?
A2: Tzatziki is classic, but hummus or roasted red pepper dip works beautifully.

Q3: How far in advance can I marinate the chicken?
A3: Up to 24 hours in the fridge — the longer it marinates, the more flavorful it becomes.

Q4: Can I make it vegetarian?
A4: Yes! Substitute chicken with halloumi cheese or marinated tofu/vegetables (like zucchini, peppers, mushrooms).

Q5: How to store leftovers?
A5: Store cooked chicken in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or oven. Dips last 3–4 days refrigerated.

Q6: Can I freeze the marinated chicken?
A6: Yes! Freeze in a sealed bag for up to 2 months. Thaw in the fridge overnight before cooking.