The perfect Summer lunch: Marinated Greek style pork, chicken and tenderloin skewers, tzatziki dipping sauce, persian cucumbers, creamy Bulgarian feta, buttery olives, sweet heirloom cherry tomatoes, roasted hot Hungarian peppers.

This is what Summer grilling and what Summer entertaining is all about! I constantly receive many calls from friends during the summer asking what to serve for small gatherings, or the best appetizers to serve out by the pool. Kabobs are simple to make, and easy to eat. Adding vegetables on the kabobs or grilled vegetables will help compliment this simple, clean meal. I marinated pork, chicken and beef kabobs today for variety.

Then I added different flavors to the platter, my go to is tzatziki sauce because it is fresh and simple but will add depth to meal. And of course, I roasted my family’s favorite grilled Hungarian hot peppers. The platter is impressive but easy. One thing you cant go wrong with is the clean flavors and bold elements that Mediterranean food offers. I included three recipes in this one blog post, first the marinade for the meat, then Tzatziki sauce, and finally, the roasted hot peppers!

Mediterranean platter

Print Recipe
Serves: 6 people Cooking Time: 1 hour

Ingredients

  • Marinade for the meat:
  • 1 Cup of lemon juice
  • 1/2 Cup of olive oil
  • 4 Cloves of garlic chopped fine
  • Oregano
  • Pepper
  • Salt
  • Tzatziki
  • 2 Cups of plain Greek yogurt
  • 1 Cup of shredded or dice cucumber
  • 2 Tbsp of lemon juice or white vinegar
  • 2 Cloves of garlic chopped fine
  • 1 Tbsp of chopped dill
  • Salt to taste
  • Pepper to taste
  • Roasted Hot Peppers
  • Clean the peppers by removing the seeds or if you want more heat leave them in
  • Olive oil
  • Salt to taste
  • Pepper taste

Instructions

1

Salt and pepper and oregano the meat

2

Add Lemon juice, olive oil, garlic in a blender or food processor and pour over meat marinade for at least one hour and up to two days.

3

Grill the meat

4

Squeeze a lemon when done

5

Tzatziki:

6

Strain yogurt with a cheese cloth about 30 mins

7

Salt the chopped cucumber and pat with a paper towel

8

mix together the yogurt, cucumber, dill, garlic and lemon

9

Salt and pepper to taste

10

I drizzle ladi biosas on the top for extra flavor

11

Roasted hot peppers:

12

Clean the peppers by cleaning the seeds out or leave them in for extra heat

13

Drizzle with ladi biosas extra virgin olive oil

14

Salt to taste

15

Pepper to taste

16

Roasted at 350 until brown

Notes

Squeeze a lemon on the meat when done Clean pepper by removing the seeds unless you want more heat

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