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Mezza platter with coconut curry kabobs

Author: Sarah Maryatt
Serves: 4

Featuring Zupan's coconut curry kabobs, lemon hummus, garlic naan, kale feta dip and tabouleh. Heat up your grill and have dinner ready in a flash.

This mezza platter is nice and light for summer, perfect for a casual dinner and dining al fresco! Featuring Zupan’s coconut curry kabobs, lemon hummus, garlic naan, kale feta dip and tabouleh. Heat up your grill and have dinner ready in a flash.


  • 2 coconut curry kebabs or more if you are hungry!
  • 1 container lemon hummus
  • 1 bag Zupan’s garlic naan (contains 4) lightly grilled just before serving
  • 15 oz can garbanzo beans, rinsed and drained 
  • 8 oz container Zupan’s kale feta dip 
  • 1 container Za’atar seasoning by Portland Salt Company 
  • 8 oz container Zupan’s Tabouleh 
  • 1-2 tsp Jacobsen Salt Company lemon zest salt and freshly ground pepper – sprinkled over veggies before grilling 
  • 4 oz package BeechTree Barrel aged sheep and goat’s milk feta, crumbled 
  • 10 oz container Trazza Foods lemon Toum,a lemony garlic spread 
  • 1 lemon, sliced 
  • 1 head radicchio, cut in quarters and grilled lightly 
  • 2 each zucchini and summer squash, sliced lengthwise and grilled 
  • 1 Oregon Star tomato, diced 
  • 1 each red and yellow bell pepper, grilled 
  • 1 leek, sliced on a bias and grilled 
  • 2 Persian cucumbers, sliced on a bias 
  • Fresh herbs, such as parsley and mint, for garnish before serving (optional)
  • Green onions, sliced on a bias, sprinkled over platter before serving (optional)
  • Extra virgin olive oil drizzled over veggies before grilling 


  1. Wash and prep all vegetables. Take the kebabs out of the wrapper and set aside. 
  2. Roast the chickpeas on a small sheet pan – sprinkle with Za’atar seasoning and using your hands coat chickpeas well. Place in a 400-degree oven until crispy, about 5-7 minutes. Remove and let cool.
  3. Heat your grill and place all prepared vegetables (except tomato and cucumber) on another sheet pan covered in parchment paper or foil. Drizzle with olive oil and season with salt and pepper. Set it aside.  
  4. Prepare your platters and get the dips ready to plate. Crumble the feta in whatever chunks that you like. Prepare your garnishes. 
  5. When your grill is nice and hot, get your veggies on. When they are lightly grilled on both sides, remove and place back on the sheet pan. Lightly grill the naan bread and set aside.
  6. Grill the kebabs next. You can grill them until the internal temperature reaches 165 degrees or grill them to get grill marks and finish in a 350-degree oven until they are cooked through. Let rest for about 5-6 minutes tented in foil.
  7. While you are resting the meat, put together your platters.
  8. Chickpeas first, then zucchini, squash, bell peppers and Radicchio. Next comes grilled naan, tabouleh, then kefta dip and hummus. Lastly add cucumbers, diced tomatoes, parsley, feta cheese, lemon slices and garlic lemon Toum sauce.
  9. Enjoy all summer long!