The Dinner Planner


Mezze Platter

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It may look like there are a a lot of components and ingredients here, but each one takes only a few minutes to put together. Pre marinate the meat and dinner will be on the table in less than 20. Each header is the order to make/prepare the platter.
Servings 4


Yoghurt Marinaded Lamb

  • 500 grams lamb leg steaks - cubed
  • 200 grams greek yoghurt
  • 1 tsp salt
  • 2 tsp turmeric
  • 2 tsp ground cumin
  • ½-1 tsp chilli flakes
  • 2 garlic cloves - crushed
  • 1 lemon - zest and juice

Marinated Artichokes and Feta

  • 200 grams artichoke hearts - quartered
  • 80 grams feta
  • 1 garlic clove - crushed
  • 1 tbsp parsley - chopped
  • 1 tbsp chives - chopped
  • ½ tsp chilli flakes
  • 1-2 tbsp olive oil - light tasting, use as much or as little as you like

Creamy Cucumbers

  • 1 cucumber - diced
  • 2 tbsp greek yoghurt
  • 1 tsp lemon zest
  • 1 tsp lemon juice
  • 2 tbsp dill - chopped

Herbed Couscous

  • 1 cup pearl couscous
  • cups stock - or water (we prefer stock to flavour couscous
  • 1 tbsp olive oil
  • 1 tbsp parsley - chopped
  • 1 tbsp chives
  • 1 tbsp dill - chopped
  • 1 tsp lemon zest
  • 1 tsp lemon juice

Jazzed up Eggplant Dip

  • 1 tub eggplant dip
  • 1 tbsp olive oil
  • 2 tbsp toasted sesame seeds
  • parsley and chives - chopped, leftover from rest of dishes

To Serve

  • pita
  • olives


Yoghurt Marinated Lamb

  • This can be done up to 3 days before, only add the lemon juice on the day.
    In a large container add the yoghurt, salt, turmeric, cumin, chilli, garlic, and lemon zest and whisk to combine. Add the cubed lamb and toss to coat. Skewer 5-6 pieces of lamb onto each skewer. Marinate in the fridge for at least 2 hours. Let sit out at room temperature for 30 minutes before grilling.
  • Preheat BBQ or Grill

Herbed Couscous

  • Place the couscous and stock (or water) into a saucepan. Bring to the boil, turn heat down and cook for 10 minutes with lid on) .Stir in the olive oil, lemon juice, lemon zest, parsley, chives and dill. Season with salt and pepper.

Marinated Artichokes and Feta

  • Add the artichokes, feta, garlic, parsley, chives, red pepper flakes, and olive oil to a mixing bowl. Season with salt and pepper. Toss to combine.

Creamy Cucumbers

  • Add the cucumbers, yoghurt, lemon zest, lemon juice, and dill to a mixing bowl. Season with salt and pepper. Toss to combine.

Jazzed up Eggplant Dip

  • Spread the dip over a small plate. Combine the oil, sesame seeds and herbs. Drizzle over dip. Season with salt and pepper.

Cook Lamb

  • Spray skewers with a little oil. Place onto the BBQ or under grill and cook for 3-4 minutes. Flip the skewers and continue cooking for a further 3 minutes. Remove and rest for 2 minutes.
  • While the lamb is cooking, bake the pitas (if using) in a 180C oven for 5 minutes. Tear them apart, spray with a little oil and sprinkle of salt. Pop on baking tray till crisp.

To Serve

  • Arrange all of the different components – lamb skewers, marinated artichokes & feta, creamy cucumbers, couscous, eggplant dip, olives and pita bread onto a large platter. Enjoy.

Tips and Variations

GLUTEN FREE - make herbed rice or quinoa. choose gf pitas if using. 
VEGETARIAN - replace the lamb with cauliflower. 
Variations - Swap the artichoke for roasted red capsicum. Add some fresh, chopped tomatoes to the platter. 

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