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.