Mediterranean Easter Dinner for 20 (2024)

Dinner for 20

Mediterranean Marinated Chicken 

Boneless Leg of Lamb, pre-seasoned and ready to cook, Costco, about 6 lbs

Greens (hardly need any)

Basmati rice (cooked according to package directions)

Roasted vegetables, double recipe (https://www.spoonfulofflavor.com/mediterranean-roasted-vegetables/)

Hummus (Costco)

Tzaziki, double recipe, used all of it (https://www.loveandlemons.com/tzatziki-sauce/)*

Feta (1-2 cups)

Kalamata olives, sliced (Costco bottle is way too much)

Big green olives (Costco - they were mixed with feta and other things, delicious)

English cucumber, diced (1 is enough--but maybe just slice it to dip in the hummus)

Pickled red onion (Anne likes some from Smith's)

Naan or pita** (used a package of 6, quartered - ran out)

Walnuts (1 cup would be plenty)

Figs; pitted dates, apricots (bought 3 8oz bags, more than enough)

Baklava (Beirut café near Fashion Place Mall)

*Tzatziki

1/2 cup finely grated cucumber, drained by squeezing with a kitchen towel

1 cup whole milk Greek yogurt

1 Tablespoon lemon juice

1/2 Tablespoon extra-virgin olive oil

1 garlic clove, grated

1/4 teaspoon sea salt

1 Tablespoon chopped dill

1 tablespoon chopped mint, optional

**Jerusalem Bakery in Georgia has the best--you don't want to eat it like bread, it's super thin and chewy, but it is great to stuff as a sandwich.

Mediterranean Marinated Chicken

Mediterranean Marinated Chicken: 

6 lb bag of Costco boneless, skinless chicken tenderloins (24 4 oz servings)

Thaw in fridge overnight.

Marinade: (no need to reserve if serving tzaziki)

    1 1/2 cups Greek yogurt

    2 grated garlic cloves

    juice of 1 lemon

        Mix well, reserve 1/2 for serving

    2 teaspoons cumin

    1 teaspoon coriander

    3/4 teaspoon turmeric

    1/4 teaspoon allspice

        Mix well.

Rinse and remove membranes from the tenderloins.

Pat dry with paper towels.

Season with salt.

Mix into marinade and massage into all the crevices.

Marinate for 30 minutes to 12 hours in refrigerator.

Ready to grill or cook in the oven as below:

Preheat oven to 425 degrees.

Line baking sheets with tin foil.

Arrange chicken on baking sheets.

Cook until 140 degrees, about 10-15 minutes.

Remove and let rest, temp should rise to 145 degrees.

Sear in a hot pan for grill marks.