Greek Chicken Souvlaki Grazing Board with Feta Dip – A Mediterranean Feast to Share

Greek Chicken Souvlaki Grazing Board with Feta Dip – A Mediterranean Feast to Share

Servings:

6–8 people (grazing style)

Prep Time:

25 minutes (plus 1 hour marinating)

Cook Time:

20–25 minutes

Total Time:

1 hour 45 minutes

Ingredients

For the Chicken Souvlaki

• 1.5 lbs (700g) boneless, skinless chicken thighs, cut into 1.5-inch cubes

• 3 tbsp olive oil

• Juice of 1 lemon

• 3 garlic cloves, minced

• 1 tsp dried oregano

• 1 tsp smoked paprika

• ½ tsp ground cumin

• Salt and pepper, to taste

• Wooden skewers, soaked in water for 30 minutes

For the Feta Dip

• 8 oz (225g) feta cheese, crumbled

• ½ cup Greek yogurt (full-fat)

• 2 tbsp olive oil

• Juice of ½ lemon

• 1 garlic clove, minced

• 1 tsp dried oregano

• Freshly ground black pepper, to taste

• Optional: a drizzle of honey for balance

Grazing Board Extras

• Cherry tomatoes

• Sliced cucumber

• Roasted red peppers (jarred or fresh)

• Kalamata olives

• Pita bread, cut into wedges or toasted

• Dolmas (stuffed grape leaves)

• Sliced red onion

• Fresh parsley, for garnish

• Optional: tzatziki sauce for extra dipping

Instructions

1. Marinate the Chicken

1. In a large bowl, whisk together olive oil, lemon juice, minced garlic, oregano, paprika, cumin, salt, and pepper.

2. Add the chicken cubes and toss until well-coated.

3. Cover and refrigerate for at least 1 hour, or overnight for maximum flavor.

2. Prepare the Feta Dip

1. In a food processor, combine crumbled feta, Greek yogurt, olive oil, lemon juice, garlic, oregano, and black pepper.

2. Blend until smooth and creamy. Taste and adjust seasoning; drizzle a little honey if you want a hint of sweetness.

3. Transfer to a serving bowl and drizzle with olive oil. Sprinkle with a pinch of oregano and parsley for garnish.

3. Assemble the Grazing Ingredients

1. Slice cucumbers, cherry tomatoes, roasted peppers, red onion, and pita wedges.

2. Arrange olives and dolmas on small bowls or directly on the board.

3. Keep everything refrigerated until ready to serve.

4. Cook the Chicken Souvlaki

1. Preheat grill or grill pan to medium-high heat.

2. Thread marinated chicken onto soaked skewers, leaving a small gap between each piece.

3. Grill chicken for 4–5 minutes per side, until golden and cooked through (internal temperature 165°F / 74°C).

4. Let skewers rest for a few minutes before serving.

5. Assemble the Grazing Board

1. Use a large wooden board or platter. Place the bowls of feta dip and tzatziki (if using) first.

2. Arrange chicken skewers in the center.

3. Surround with pita wedges, fresh veggies, olives, and dolmas.

4. Sprinkle with chopped parsley and a little extra oregano for a fresh Mediterranean touch.

5. Serve immediately, letting guests graze and build their own bites.

Tips for a Stunning Grazing Board

• Layer colors: Alternate red (tomatoes/peppers), green (cucumber/parsley), and yellow (pita or peppers) for visual appeal.

• Add textures: Include crunchy, creamy, and chewy items to keep bites interesting.

• Flavor bursts: Little bowls of olive oil, balsamic drizzle, or lemon wedges add extra brightness.

• Make ahead: The feta dip and vegetable prep can be done a day before; just grill the chicken fresh before serving.