Confession: I’m a bit of an introvert and not very good at hosting people at our house. I always enjoy it when we do have people over, but for some reason, I just don’t do it that often. As my kids are getting older (they’re currently 4 and 7) I’d like to start inviting family and friends over more frequently. One thing that I don’t love about hosting is the time you have to spend to prepare all of the food (let’s not even get into cleaning the house!). Last weekend I got the idea for this Easy Greek Chicken Platter and I have to tell you, it’s going to be my new go to hosting meal. It’s easy, take almost no time at all and with all of those toppings choices, there’s sure to be something for everyone. I have another confession, I took some major help from my grocery store to pull this off – details below!
The base of these Greek pitas are chicken kabobs, tossed in olive oil, lemon juice, garlic and oregano. It’s easy, requires all pantry staples and comes together in a breeze. You don’t even have to plan ahead and spend hours letting the meat marinate, now that’s what I call a win!
We love a lot of toppings in our house. I pulled some of these from my refrigerator and some I picked up at the salad bar at my local grocery store (shhhhh don’t tell my guests!). That little secret allowed me to pull this meal together start to finish in no time at all. From my fridge I pulled out some caper, lemon wedges, and pickles. The pickles were sandwich slices that I diced up. From the salad bar I grabbed red onion, chopped romaine lettuce, grilled zucchini and peppers, and sliced cucumber which I also diced up.
I quick pickled some radishes while the chicken cooked, and I also baked and some bread sticks with a spice mixture. A local restaurant puts bread sticks on their pita sandwiches and it’s so delicious! The crunch really kicks the pita up a notch. I grabbed a box of Italian bread sticks in the pasta isle of the grocery store and coated them with olive oil and spices. Mmmmmmmm. I also picked up some crumbles feta cheese, tzatziki sauce, and hummus.
The beauty of this meal is that you can add whatever toppings you enjoy or have hanging around your fridge. It’s quick, easy and looks impressive. Don’t forget to grab some pita and enjoy!
Here’s the ingredients and instructions for the items I prepared at home. The rest is up to you (or your local grocery store 🙂 )
Ingredients for the Chicken: Serves 6
4 chicken breasts, about 1.5 pounds of chicken
4 garlic cloves
2 tablespoons oregano
3 tablespoons olive oil
salt and pepper
For the Pickled Radishes:
3 tablespoons red wine vinegar
3 tablespoons water
1 teaspoon sugar
1 bunch of radishes
For the Bread Sticks:
2 tablespoons olive oil
1/8 teaspoon cayenne pepper
1/2 teaspoon each of garlic powder, onion powder, and ground cumin
- Cut your chicken into kabob sized cubes and mix together with oil, lemon juice, garlic, oregano and salt and pepper. Place on bamboo skewers. I would have preferred to grill my kabobs, but we’re in the middle of switching out our grills and the new one wasn’t set up yet, so I settled for baking them. I baked them on a foil lined baking sheet at 450 degrees on the top rack of the over for 12 minutes, turning over half way through.
- While the chicken is cooking, thinly slice your radishes and put in a bowl with the vinegar, water and sugar. Let sit while you prepare the other toppings, stopping a few times to give them a quick stir.
- For the bread sticks, in a small bowl mix together the olive oil and spices. Place them on a foil lined baking sheet and bake in the oven at 375 degrees until they darken up a bit, around 10 minutes. Be sure to give them a shake a few times while cooking so that they bake evenly on all sides.
Items to consider picking up at the grocery store: