Greek Chicken Souvlaki Grazing Board with Garlic Feta Dip
This Greek Chicken Souvlaki Grazing Board is a vibrant Mediterranean feast featuring juicy grilled chicken skewers, warm pita bread, fresh vegetables, olives, and a creamy garlic feta dip that ties everything together perfectly.
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Greek Chicken Souvlaki Grazing Board with Garlic Feta Dip
Ingredients
For the Chicken Souvlaki
2 boneless skinless chicken breasts, cut into cubes
3 tablespoons olive oil
2 tablespoons lemon juice
3 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon paprika
1/2 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon black pepper
Wooden skewers (soaked in water)
For the Garlic Feta Dip
1 cup feta cheese, crumbled
1/2 cup Greek yogurt
2 tablespoons olive oil
1 tablespoon lemon juice
2 cloves garlic
Black pepper to taste
For the Grazing Board
4 pita breads, warmed and cut into wedges
1 cup cherry tomatoes
1 cup cucumber slices
1/2 cup kalamata olives
1/4 cup roasted red peppers
1/4 cup hummus
Fresh parsley, dill, and mint
Instructions
In a bowl, combine olive oil, lemon juice, garlic, oregano, paprika, cumin, salt, and black pepper, stirring until the marinade is well blended.
Add the chicken cubes to the bowl and toss thoroughly so each piece is evenly coated, then cover and let it marinate for at least 30 minutes.
Thread the marinated chicken onto the soaked wooden skewers, distributing the pieces evenly.
Cook the skewers on a grill pan or outdoor grill over medium-high heat, turning occasionally, until the chicken is fully cooked and lightly charred on the edges.
In a separate bowl, mix feta cheese, Greek yogurt, olive oil, lemon juice, garlic, and black pepper until smooth and creamy to create the dip.
Arrange the cooked chicken skewers on a large serving board, placing them neatly in the center.
Surround the chicken with pita bread wedges, cherry tomatoes, cucumber slices, kalamata olives, roasted red peppers, and hummus.
Add the garlic feta dip to a small bowl and place it on the board, then finish by scattering fresh parsley, dill, and mint over the top for a fresh, aromatic touch.
Greek Chicken Souvlaki Grazing Board with Garlic Feta Dip
Ideal for gatherings, family dinners, or entertaining guests with a visually impressive yet simple meal.
Ingredients
For the Chicken Souvlaki
- 700 g boneless chicken breast or thighs, cut into cubes
- 3 tbsp olive oil
- Juice of 1 lemon
- 3 garlic cloves, minced
- 1 tsp dried oregano
- 1 tsp paprika
- ½ tsp cumin
- Salt and black pepper to taste
- Wooden or metal skewers
Garlic Feta Dip
- 200 g feta cheese
- 120 g Greek yoghurt
- 2 garlic cloves
- 1 tbsp lemon juice
- 1 tbsp olive oil
- ½ tsp dried oregano
- Black pepper to taste
Grazing Board Add-Ons
- Warm pita bread or flatbread
- Cherry tomatoes
- Cucumber slices
- Kalamata olives
- Red onion slices
- Fresh parsley or dill
- Hummus or tzatziki (optional)
- Lemon wedges
Greek Chicken Souvlaki Grazing Board with Garlic Feta Dip — Marinate the Chicken
- In a large bowl, combine olive oil, lemon juice, minced garlic, oregano, paprika, cumin, salt, and black pepper.
- Add the chicken cubes and mix well so every piece is coated.
- Cover and refrigerate for at least 30 minutes. For deeper flavour, marinate for 2 to 4 hours.
Prepare the Garlic Feta Dip
- Add feta cheese, Greek yoghurt, garlic cloves, lemon juice, olive oil, oregano, and black pepper to a food processor.
- Blend until smooth and creamy.
- Taste and adjust seasoning if needed.
- Refrigerate until ready to serve to allow flavours to develop.
Assemble the Skewers
- Thread marinated chicken pieces onto skewers, leaving small spaces between pieces for even cooking.
- If using wooden skewers, soak them in water for 20 minutes beforehand to prevent burning.
Cook the Chicken Souvlaki
Grill Method:
- Preheat grill or grill pan to medium-high heat.
- Cook skewers for 10 to 12 minutes, turning occasionally until golden and cooked through.
Oven Method:
- Preheat oven to 220°C.
- Place skewers on a lined baking tray.
- Roast for 15 to 18 minutes, turning once halfway.
Pan Method:
- Heat a large skillet with a little olive oil.
- Cook skewers for about 10 minutes, turning frequently.
Next: Part 3 will cover assembling the grazing board, serving ideas, storage tips, and variations.