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Mediterranean Greek Chicken Souvlaki Grazing Board with Lemon Herb Feta Dip

A vibrant and delicious grazing board featuring marinated chicken skewers, fresh veggies, warm pita, and a luscious lemon herb feta dip, perfect for gatherings or family dinners.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 8 servings
Course: Appetizer, Main Course, Snack
Cuisine: Greek, Mediterranean
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken Marinade
  • 2 lbs boneless skinless chicken breasts, cut into 1-inch cubes
  • 3 tbsp olive oil
  • 3 tbsp fresh lemon juice
  • 4 cloves garlic, minced
  • 2 tsp dried oregano
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp onion powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 8 pieces wooden skewers, soaked in water Soak for at least 30 minutes to prevent burning
For the Lemon Herb Feta Dip
  • 1 cup crumbled feta cheese
  • 3/4 cup plain Greek yogurt
  • 2 tbsp olive oil
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 clove garlic, minced
  • 1 tbsp fresh dill, chopped
  • 1 tbsp fresh parsley, chopped
  • 2 tbsp water, if needed For a creamier consistency
  • to taste freshly ground black pepper
For Serving
  • 4 pieces warm pita breads, cut into wedges
  • 1 cup cucumber slices
  • 1 cup cherry tomatoes
  • 1 cup mixed olives
  • 1/2 cup roasted red peppers, sliced
  • 1/2 cup marinated artichoke hearts, drained
  • 1/2 cup crumbled feta cheese
  • 1/2 cup sliced radishes
  • 1 cup carrot sticks
  • to garnish fresh parsley
  • to garnish fresh dill
  • to garnish lemon wedges
  • for drizzling extra virgin olive oil

Method
 

Marinating the Chicken
  1. In a large bowl, whisk together olive oil, lemon juice, garlic, oregano, smoked paprika, cumin, onion powder, salt, and black pepper.
  2. Add the chicken cubes and toss to coat evenly. Cover and marinate for at least 30 minutes or up to 4 hours in the refrigerator.
Grilling the Chicken
  1. Thread the marinated chicken onto the soaked wooden skewers.
  2. Preheat a grill or grill pan over medium-high heat.
  3. Grill the chicken skewers for 10 to 12 minutes, turning occasionally, until lightly charred and cooked through to 165°F (74°C).
Preparing the Dip
  1. Meanwhile, blend feta cheese, Greek yogurt, olive oil, lemon juice, lemon zest, garlic, dill, parsley, and black pepper until smooth. Add water if needed for a creamier consistency.
Serving
  1. Warm the pita wedges in the oven or on the grill for 2 to 3 minutes.
  2. Arrange the grilled chicken skewers on a large serving board.
  3. Surround the chicken with pita wedges, hummus, cucumber, tomatoes, olives, roasted red peppers, artichokes, feta cheese, radishes, and carrot sticks.
  4. Place the lemon herb feta dip into a serving bowl and position it in the center of the board.
  5. Garnish with fresh parsley, dill, lemon wedges, and a drizzle of extra virgin olive oil before serving.

Notes

This grazing board is versatile; serve it at parties, dinners, or picnics. Pair with refreshing beverages for a festive touch. Store leftovers in airtight containers in the refrigerator for up to three days. Keeps veggies separate to maintain freshness. Reheat chicken gently before serving.
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