Mediterranean Catering Houston: Perfect Menus for Parties and Events
Houston knows how to host a party. From backyard graduations in Bellaire to corporate summits in the Energy Corridor, this city gathers people around food. When the menu needs to fit a crowd with different tastes and dietary needs, Mediterranean catering Houston delivers in a way few cuisines can. It’s bright, generous, and balanced. Platters invite sharing, and the food travels well, which matters when you’re feeding fifty on a Friday at 6 p.m. with Houston traffic cooperating only a little.
I’ve planned menus for boardrooms that needed gluten-free and vegetarian options alongside steak, and for weddings where Aunt Layla insisted on kibbeh the way her mother made it. With Mediterranean cuisine, the compromises are minimal and the flavors feel celebratory. If you’re searching for “mediterranean food near me” or comparing notes on the best mediterranean food Houston can offer, here’s how to build a menu that works, what to ask a caterer, and the small decisions that make a big difference on event day.
Why Mediterranean works for Houston events
Mediterranean food threads the needle between comfort and freshness. You get slow-cooked depth in lamb shanks, spice-forward chicken shawarma, and garlicky roasted potatoes. You also get crisp salads, grilled vegetables, lemon and olive oil, and enough herbaceous brightness to keep a long meal from feeling heavy. In a city where summer lasts eight months, that balance helps guests come back for seconds without needing a nap.
The cuisine naturally accommodates a range of diets. Gluten-free eaters scoop hummus with cucumbers and go straight to grilled meats and rice. Vegetarians pile on falafel, tabbouleh, fattoush without pita, roasted cauliflower with tahini, and stuffed grape leaves. If you have vegans, dairy-free, or halal requirements, most serious Mediterranean restaurants in Houston understand the ask and can document how they prep and separate foods.
The final edge is logistics. Much of the menu holds beautifully at temperature. Rice stays fluffy, stews improve over an hour, and spreads don’t wilt. That gives a caterer a buffer in Houston’s usual hiccups: a delayed start time, a keynote running long, or the photographer needing “just five more minutes” before dinner.
Anchoring your menu: the three-plate rule
When I design a buffet, I think in plates rather than courses. Guests tend to visit the table twice. Plan a menu that makes both passes satisfying.
Plate one should be fresh and colorful. Think hummus, labneh with olive oil, muhammara if you want a pop of sweet heat, a crisp salad (fattoush for crunch, Greek for familiarity, or a lemony kale tabbouleh when you want sturdiness), plus warm pita and crudités. If your crowd likes a centerpiece, add a whole roasted eggplant with tahini and pomegranate seeds or a dramatic olive, pepper, and feta board.
Plate two carries the heft. Marinated chicken shawarma or shish tawook is a Houston staple for a reason, reliable and widely loved. Add one richer protein like lamb kofta or braised lamb shoulder. Then round it off with a rice pilaf, roasted potatoes with rosemary and garlic, and a tray of grilled vegetables. If you’re leaning Lebanese, consider adding kibbeh baked in a tray for easy service. It slices neatly, delivers aromatic spice, and holds heat for an hour without drying out.
If you’re feeding a mixed crowd where some prefer seafood or lighter proteins, grilled shrimp with chermoula or a citrusy oregano salmon fillet slides in effortlessly beside the classics. Keep the sauces on the side. Toum, tzatziki, tahini lemon, and a cilantro chili sauce give guests control and reduce waste.
Portion planning that avoids leftovers and stress
Catering math looks simple until it’s not. The curveballs show up with teenagers, marathoners, or an outdoor event where heat lowers appetites. I use ranges, then confirm with the caterer based on your exact guest list and the composition of the menu.
For a buffet-style Mediterranean spread, a practical starting point per adult guest:
6 to 8 ounces total protein, split across two options, with at least half being chicken or vegetarian-friendly protein like falafel. 1.5 to 2 ounces of dips per person when you offer two to three dips. If you offer four or more, total dip consumption spreads out and you can plan for 3 ounces per person total. 1.5 pieces of pita per person if you portion in triangles, or one whole 8-inch pita, plus extra for teenagers and Shawarma Enthusiast Uncle. Always order 10 to 15 percent more pita than the math suggests. It is the first item to run out. 4 to 6 ounces of salad. Fattoush tends to disappear faster than Greek salad, especially in warm weather. 5 to 6 ounces of a starch side, usually rice or potatoes. If you offer both, expect rice to outpace potatoes two to one.
For passed appetizers, plan 6 to 8 bites per person for a 60 to 90 minute cocktail hour that precedes a full meal. Falafel halves with tahini, halloumi skewers, mini spinach pies, and lamb meatballs in tomato sauce work well. If appetizers are the main food, aim for 12 to 14 bites per person and supplement with a dip station.
As for desserts, baklava is standard but consider mixing textures and sweetness levels. Kataifi nests, semolina cake with orange syrup, and seasonal fruit skewers balance richness. Houston’s humidity can make flaky pastry tacky outdoors, so for patio events store sweets inside until service.
Choosing the right caterer in a city full of options
Searching “mediterranean restaurant near me” or “mediterranean restaurant Houston TX” yields dozens of hits, from casual counter-service spots to polished Lebanese restaurants Houston has loved for decades. For events beyond 25 guests, I look for a partner, not just a kitchen.
Start with experience. A restaurant that handles lunch rush flawlessly is not automatically a strong caterer. Ask how many events they execute monthly, the largest they’ve handled recently, and what went wrong at the last one. The answer tells you whether they think like caterers: details about delivery windows, serving equipment, and staffing ratios.
Demand clarity on service style. Some mediterranean restaurant Houston teams do drop-off only. Others bring chafers, service staff, and a lead who manages setup, refills, and breakdown. If an event matters, invest in staff. Food looks, tastes, and flows better. For headcount, one seasoned server per 25 to 35 guests for buffets is a workable baseline. If you’re planning family-style or plated service, the ratio tightens.
Review the logistics plan as carefully as the menu. Houston has real traffic patterns and quirky venues. Confirm parking for the catering van, freight elevator access if you’re downtown, and how far the kitchen is from the dining space. If the caterer cannot stage food within 30 to 45 feet of the service point, ask for rolling hot boxes and insulated carriers. Good caterers will bring their own. Ask about their food safety protocol, particularly for cold dishes in summer and anything with garlic oil. You want explicit temperature hold procedures, not vague reassurances.
Finally, check provenance and consistency. The best mediterranean food Houston offers usually tastes that way because the kitchen marinates meats overnight, grinds spices in-house, and handles herbs right before service. If you can, taste a shawarma fresh and another portion held in a chafer for 30 minutes. A good operation knows how to season for both moments.
Menus tailored to real Houston events
A menu reads differently when it has a place and a purpose. Here are several Houston-specific scenarios that come up often and what works in each case.
A backyard graduation in Meyerland with a mixed crowd of teens, grandparents, and neighbors leaning kosher style but not strict. Make chicken shawarma the anchor, with a parsley-forward Israeli salad, hummus, baba ghanoush, and a lemony cabbage slaw that can sit out for a bit. Round out with saffron rice and grilled zucchini. Offer tahini lemon, toum, and a mild red pepper sauce. Keep beef out to avoid questions, and add falafel so vegetarians have a protein. For dessert, pistachio baklava and watermelon wedges. You can serve 40 people easily with this, and it reads celebratory without fuss.
A corporate lunch in the Galleria with 60 guests, half with dietary notes. Build two mirrored buffets to cut the line in half. Staff one server at each to explain sauces and ingredients quickly. Go with shish tawook, lamb kofta, roasted eggplant with tahini, basmati rice with toasted vermicelli, fattoush, and a chickpea, cucumber, and tomato salad dressed with sumac and lemon. Keep gluten in the pita only, use dedicated utensils for the gluten-free trays, and label everything. Add a light dessert like orange slices with cinnamon and mint along with small pieces of baklava. For beverage, unsweet iced tea, sparkling water, and a minted lemonade that tastes like summer but works in December.
A wedding at a Heights venue with outdoor dining, sunset ceremony, and a tight turnaround. Mediterranean cuisine shines in family-style service here. Place platters of grilled salmon with oregano and lemon, chicken with sumac and onions, and a vegan cauliflower steak with zhoug. Pass bowls of herbed rice, potatoes, roasted carrots with coriander, and a bright salad. Family-style encourages conversation, keeps the schedule flexible, and looks beautiful in photos. For late-night bites, send out mini pita pockets with leftover shawarma and pickles. They disappear.
A game-day watch party in Katy where people graze for hours. Set a grazing table heavy on dips, olives, pickles, crudités, and flatbreads, plus trays of lamb sliders with tzatziki, halloumi and tomato skewers, and chicken shawarma wraps cut in halves. Keep a hot dish like moussaka or a spinach and feta pie on rotation. People will circle back between quarters. Refresh dips every 90 minutes to maintain color and food safety.
The Lebanese backbone and regional accents
Ask ten Houstonians to name their favorite mediterranean restaurant and you’ll hear both Lebanese and pan-Mediterranean spots. The Lebanese restaurant Houston scene often defines what people think of as Mediterranean here, with its own rhythm: toum, pomegranate molasses, seven-spice blends, parsley-heavy salads, and a love for charcoal grilling. Build on that backbone for a reliable crowd-pleaser.
Layer in regional accents to match your theme or your guests. A Moroccan riff adds preserved lemon chicken, harira soup in small cups for cool evenings, and a cinnamon dusting over orange slices. A Greek tilt brings spanakopita, lemon potatoes, and oregano-forward marinades. A Turkish note swaps in smoky eggplant salads and pide. Done carefully, these accents complement rather than clutter.
If your group craves “mediterranean near me” comfort, stay broad but coherent. Two or three regional gestures are plenty. The food should taste like it belongs together.
Vegetarian and vegan guests deserve shine, not afterthoughts
A Mediterranean catering spread makes it easy to feed plant-focused guests well. The mistake is assuming hummus and falafel alone will satisfy. Offer depth and contrast. Roasted cauliflower with tahini and dukkah provides warmth and texture. Lentil mujadara, savory and onion-sweet, gives weight on the plate. Stuffed grape leaves, when made with plenty of dill and mint, refresh between bites.
Vegan tzatziki with coconut yogurt stands up at temperature and keeps vegans at the sauce station. If you’re serving labneh and feta on the main table, reserve a platter without dairy to avoid confusion. For desserts, include a vegan-friendly syrup cake made with olive oil, or sesame cookies that are naturally dairy-free. Labeling matters here. A clear “vegan” tag avoids awkward questions and lets guests relax.
The small craft of sauces and pickles
Mediterranean food without good sauces feels incomplete. In Houston, toum gets loyalty, and with good reason. A clean, strong garlic sauce jolts grilled chicken awake. But balance matters. Always put a milder option next to it, like a yogurt-based tzatziki or a dill and cucumber labneh, so guests who love garlic less can still dress their plates.
Think about acidity and heat. Tahini lemon provides both, and it coats vegetables beautifully. A cilantro or parsley zhoug brings herbaceous heat that perks up lamb and falafel. Pickles are not decoration. Crisp turnips, cucumbers, pepperoncini, and little pickled carrots change the bite and cleanse the palate. A tray of cherry peppers disappears faster than you think. The cost is small, https://brooksfmpm661.lucialpiazzale.com/a-day-of-eating-mediterranean-food-in-houston-itinerary-1 https://brooksfmpm661.lucialpiazzale.com/a-day-of-eating-mediterranean-food-in-houston-itinerary-1 the impact outsized.
Service style sets the tone
Buffet is straightforward, efficient, and budget-friendly. It also lets guests choose their own adventure, which reduces plate waste. Family-style raises the perceived hospitality and gives your event a dinner-party feel. It requires slightly more staff and table space but pays off in mood. Plated service is rare for Mediterranean catering in Houston outside weddings and formal galas, but it can work with a tight menu and a caterer who has done it before.
For corporate settings where time is rigid, boxed Mediterranean lunches can be excellent if thoughtfully assembled. A classic box might include chicken shawarma, rice, a small salad, hummus, and pita, with tahini on the side. The pitfall is soggy greens and sauces that leak. Ask for sauces in lidded ramekins, greens packed separately from hot items, and pita wrapped in parchment rather than plastic to avoid condensation.
Houston heat, humidity, and food safety
Warm weather changes the rules. Outdoor events require insurance against both heat and sudden downpours. Put cold dips and salads in shallow hotel pans over ice for the first hour, then refresh entirely. Hot food should hold above 140°F, which means real chafers, not decorative warmers. Ask your caterer about their plan to transport and hold food in summer, including backup fuel and extra ice. If your event runs more than two hours outdoors, schedule a mid-event reset rather than topping off tired trays. Freshness reads on the table.
Humidity messes with texture. Baklava softens, fried items lose their crisp. For falafel, ask the caterer to under-fry by 30 seconds, then finish right before service if you have a live station. If not, choose baked or sauced items that don’t rely solely on crispiness for appeal. Roasted eggplant, braised chickpeas, and stuffed peppers do well. Halloumi tolerates humidity but dries out if held too long. Serve it early or swap for marinated feta cubes for a similar salty note.
Budgeting with honesty and precision
Costs vary by restaurant and service level, but ballpark figures in Houston for mediterranean catering Houston look like this: a well-curated buffet with two proteins, two salads, rice, a vegetable, dips, pita, and sauces, delivered and set up with chafers, often falls in the 18 to 28 dollars per person range for 50 to 100 guests. Add trained servers and a lead, and you’re closer to 26 to 40 dollars per person. Premium proteins like lamb chops or salmon push that higher. Rental plates, glassware, and upgraded display pieces add another layer.
Be smart about where to spend. Place money on quality proteins and balanced salads. You can serve fewer dips at higher quality rather than six average ones. Opt for a single, standout dessert and fresh fruit rather than a sprawling sweet table that no one finishes. If the budget is tight, reduce variety, not quantity. Running out of rice or pita damages the experience, while skipping one extra side hardly registers.
Tastings that tell you the truth
A tasting reveals more than flavor. Ask to taste exactly what you plan to serve, not a chef’s special you won’t see on event day. Bring a friend with different preferences and note how the food eats at 10, 20, and 30 minutes. That simulates a buffet line. Are the spices flatting out? Is the rice clumping? You’re not chasing restaurant-plate perfection, you’re validating event resilience.
Review presentation during the tasting. How will tabbouleh look after being scooped? Does the hummus have enough olive oil and paprika to look abundant? Details like garnish density matter on a long table. Discuss labeling, allergy icons, and whether the team can provide bilingual cards if your guest mix benefits from Arabic or Spanish alongside English.
Building trust with clear communication
Good caterers prefer decisive clients armed with a few key details. These are the questions that keep projects smooth:
What is the true guest count, and what is the age mix? Eighty adults and twenty kids eat differently than a hundred adults. What are the hard times: vendor load-in, food ready, speech windows, and breakdown? Share the venue’s noise or service restrictions. What are the non-negotiables? Halal meat, no pork on premises, specific spice levels, nut-free desserts. Who holds final authority onsite? When a decision must be made, the lead needs one point of contact.
Share your table shapes and sizes, whether you have power access for warmers, and where handwashing stations are if you’re outside a traditional venue. If you’re using your own rentals, confirm pan sizes and chafer compatibility. The little mismatches are where stress accumulates.
What “best” really means in Houston
People ask for the best mediterranean food Houston has, but “best” depends on context. For a 14-person dinner at home, the best might be a meticulous Lebanese restaurant whose kibbeh melts and whose tabbouleh is more parsley than bulgur, delivered in gleaming copper platters. For a 300-person gala, the best is a caterer that can scale seasoning, keep rice fluffy, and send a crew that moves like a pit lane team. For a startup all-hands, the best is a drop-off that hits the window, nails labeling, and sends extra pita because someone thought ahead.
If you’re narrowing choices from a “mediterranean restaurant near me” search, ask venues which mediterranean restaurant Houston teams they like working with. Venue managers have long memories of vendors who respect loading docks and leave spaces cleaner than they found them. A recommendation from a venue often beats a five-star review.
Bringing the experience home
One of my favorite Houston memories is a small engagement party in West U during a spring thunderstorm. Power flickered. The band paused. But the host had chosen a menu that didn’t care. Platters of grilled chicken and lamb stayed hot in insulated carriers. Dips sat over ice by candlelight. Guests kept eating and talking until the lights returned, then cheered and went back for more. That’s the quiet reliability of Mediterranean catering when done well.
If you’re planning your own event, start with your people and the mood you want. Then let the food do its job: generous, colorful, and flexible. Whether your search starts with mediterranean food Houston, mediterranean restaurant Houston, or simply mediterranean near me, focus on partners who think like event pros and cook like they care. The rest, from the lemon on the salad to the last square of baklava, falls into place.
Since 2006, Aladdin has been a cornerstone of Mediterranean dining in Houston. Our menu, crafted with fresh, halal-certified meats and vibrant salads, embodies the rich traditions of Lebanese and Greek cuisine, all with a unique Houston twist. Discover the warmth and hospitality that make us a beloved local favorite. contact us in Montrose -
Name: Aladdin Mediterranean Cuisine
Address: 912 Westheimer Rd, Houston, TX 77006
Phone: 713-942-2321
Operating Hours
Sun–Wed: 10:30 AM to 9:00 PM
Thu-Sat: 10:30 AM to 10:00 PM
contact us in Garden Oaks- Aladdin Mediterranean grill
Address: 1737 W 34th St, Houston, TX 77018
Phone: 713-681-6257
Operating Hours:
Mon–Sat: 11:00 AM to 9:00 PM
Sun: 11:00 AM to 8:00 PM