Greek Chicken Souvlaki Grazing Board with Feta Dip
A vibrant platter filled with flavorful grilled chicken souvlaki, creamy feta dip, fresh vegetables, and warm pita bread, perfect for gatherings.
Ingredients
For the Chicken Souvlaki
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 0.5 tsp paprika
- Salt and black pepper, to taste
For the Feta Dip
- 1 cup crumbled feta cheese
- 0.5 cup plain Greek yogurt
- 1 tbsp olive oil
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 1 small clove garlic, minced
- 1 tbsp chopped fresh dill
For Assembly
- Warm pita bread, cut into triangles
- Cherry tomatoes
- Sliced cucumbers
- Kalamata olives
- Roasted red peppers
- Fresh herbs (parsley, mint, or dill) for garnish
Instructions
Preparation
- Whisk together olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper in a bowl.
- Add chicken cubes and toss to coat. Marinate for at least 30 minutes.
- Thread chicken onto soaked skewers.
Grilling
- Preheat grill or grill pan to medium-high heat.
- Grill chicken for 8–10 minutes, turning occasionally, until cooked through.
Making the Feta Dip
- In a blender, combine feta, Greek yogurt, olive oil, lemon zest, lemon juice, garlic, and dill.
- Blend until smooth and creamy. Adjust seasoning if needed.
Assembly
- Arrange grilled chicken skewers on a board with bowls of feta dip, olives, roasted red peppers, cherry tomatoes, cucumbers, and warm pita.
- Garnish with fresh herbs and serve.
Notes
Store any unused marinated chicken in an airtight container in the refrigerator for up to three days. The feta dip can also be stored in a sealed container. Fresh vegetables should be stored separately to maintain their texture.