The Greek Chicken Souvlaki Grazing Board with Feta Dip brings together everything we love about Mediterranean cuisine in one magnificent feast. Imagine juicy chicken marinated with fragrant herbs, a creamy feta dip that packs a tangy punch, and a vibrant selection of fresh veggies and pillowy pita, all laid out beautifully for sharing. This board is about more than just flavor—it’s about connection, color, and irresistible textures that make every bite a delight. Whether you’re entertaining friends or spicing up a family dinner, you’ll find this grazing board impossible to resist.
Ingredients You’ll Need
This Greek Chicken Souvlaki Grazing Board with Feta Dip is all about using simple, classic ingredients that shine together. Every component brings something special to the table: think juicy chicken, creamy feta, and the crisp bite of fresh Mediterranean veg.
- Chicken breasts or thighs: The choice is yours—thighs give extra juiciness, while breasts stay wonderfully lean.
- Olive oil: Adds richness and helps the herbs cling to the chicken for that authentic souvlaki flavor.
- Dried oregano: A staple seasoning that infuses the chicken with classic Greek aroma.
- Garlic powder: Delivers savory, garlicky notes without overpowering the marinade.
- Paprika: Adds a subtle smoky warmth and vibrant color to the chicken.
- Salt and black pepper: Essential for brightening all those bold Mediterranean tastes.
- Wooden skewers: Soak them in water if grilling to prevent burning and keep things chef-approved!
- Feta cheese: Salty, tangy, and creamy—the base of the addictive feta dip.
- Greek yogurt: Brings a luscious texture and gentle tang to the dip so it’s scoopable and smooth.
- Garlic (fresh): Just one clove wakes up the dip with bright, zesty flavor.
- Lemon juice: Adds acidity to balance the richness of the dip and the chicken.
- Kalamata olives: Briny and bold, these are a Mediterranean must-have.
- Cherry tomatoes: Halved for bursty sweetness and a pop of color.
- Cucumber slices: Cool, crisp, and perfect for piling into pita with chicken and dip.
- Roasted red peppers: Bring smoky-sweet depth and a gorgeous hue to the board.
- Pita bread or flatbreads: Warm, soft, and just right for scooping everything up.
- Fresh herbs (optional): Sprinkle with parsley, mint, or dill for extra color and a garden-fresh finish.
How to Make Greek Chicken Souvlaki Grazing Board with Feta Dip
Step 1: Marinate the Chicken
Start by tossing your bite-sized chicken pieces in a bowl with olive oil, oregano, garlic powder, paprika, salt, and black pepper. Even ten to fifteen minutes is enough for those flavors to soak in, although you can let it marinate longer for deeper flavor. This step gives your souvlaki that mouthwatering Mediterranean personality!
Step 2: Cook the Chicken
Next, thread the marinated chicken pieces onto wooden skewers—if you’re grilling or broiling, soak the skewers in water to prevent them from burning. Grill or broil the skewers for 6 to 8 minutes, turning occasionally until the chicken is beautifully golden and cooked through with those irresistible charred edges.
Step 3: Make the Feta Dip
While the chicken is cooking, whip up the feta dip. Simply combine crumbled feta cheese, Greek yogurt, minced garlic, lemon juice, olive oil, and a touch of black pepper in a bowl. Blend or mash until luxuriously smooth—this dip turns creamy, tangy, and absolutely perfect for scooping.
Step 4: Assemble the Grazing Board
Time for the fun part! Arrange your chicken skewers on a large serving board, nestle in the creamy feta dip, and scatter cherry tomatoes, cucumber slices, Kalamata olives, roasted red peppers, and generous triangles of pita bread. Finish with a sprinkle of fresh herbs if you’re feeling fancy. Every bite from this Greek Chicken Souvlaki Grazing Board with Feta Dip tells a delicious story.
Step 5: Serve and Savor
Invite everyone to help themselves and build their own perfect bite. There are no rules here—just plenty of opportunities for dipping, stacking, and grazing. The mix of colors and flavors turns any gathering into an instant celebration.
How to Serve Greek Chicken Souvlaki Grazing Board with Feta Dip
Garnishes
Top your board with a flourish of chopped fresh parsley, mint, or dill. These fresh herbs brighten up the platter and add that unmistakable Mediterranean flair. A squeeze of fresh lemon over the chicken brings every flavor to its peak, while a sprinkle of cracked black pepper gives a finishing touch.
Side Dishes
While the Greek Chicken Souvlaki Grazing Board with Feta Dip stands beautifully on its own, it also pairs wonderfully with a simple Greek salad, lemony roasted potatoes, or even a bowl of warmed grain like farro or couscous. Add a chilled pitcher of cucumber-infused water or a crisp white wine and you’ve created a feast!
Creative Ways to Present
Get inventive with your presentation to wow guests even more. Arrange everything on a rustic wooden board, use colorful ceramics for added brightness, or let everyone build their own pocket-sized wraps. Layer chicken, feta dip, and veggies inside pita bread for a hand-held snack, or serve the feta dip in mini bowls for individual dipping. The Greek Chicken Souvlaki Grazing Board with Feta Dip is a joy to assemble.
Make Ahead and Storage
Storing Leftovers
Keep any leftover chicken and veggies in airtight containers in the fridge for up to three days. Store the feta dip separately to keep it fresh and creamy, and make sure pita bread is wrapped so it stays soft.
Freezing
While fresh is best, you can freeze extra grilled chicken for up to two months—just let it cool, wrap tightly, and stash away. Avoid freezing the feta dip, as it can separate when thawed, and the veggies are best enjoyed fresh.
Reheating
To reheat chicken, pop the pieces (off the skewer) into a skillet over medium heat or warm in the microwave until just heated through. Avoid overcooking to preserve the juicy texture. Give pita bread a quick toast or zap in the microwave, and stir the feta dip before serving.
FAQs
Can I make the Greek Chicken Souvlaki Grazing Board with Feta Dip ahead of time?
Absolutely! You can marinate the chicken and prepare the feta dip a day in advance, then store them covered in the refrigerator. On the day of serving, simply cook the chicken and assemble the board for extra ease.
Is there a good vegetarian alternative for the chicken?
Definitely! Replace the chicken with cubes of halloumi cheese or marinated tofu. Grill or pan-sear until golden, then serve alongside all the same goodies on your grazing board.
What type of feta is best for the dip?
Go for a creamy, authentic feta in brine for the smoothest, most flavorful dip. Cow’s milk feta is milder, while sheep and goat’s milk feta offer a tangier punch—choose your favorite!
How do I keep the pita bread soft and fresh?
Warm pita bread just before serving, and keep it wrapped in a clean kitchen towel or foil. This will prevent it from drying out and ensure every piece stays soft and ready for stacking.
Can I make the Greek Chicken Souvlaki Grazing Board with Feta Dip gluten-free?
Of course! Simply swap out the pita bread for your favorite gluten-free flatbread or serve with extra veggies like bell pepper strips and carrot sticks for effortless dipping.
Final Thoughts
Bring some sunshine to your table and give the Greek Chicken Souvlaki Grazing Board with Feta Dip a try—it’s easy, festive, and truly brings people together around beautiful Mediterranean flavors. Whether it’s a relaxed family night or a special get-together, this board is sure to become a new favorite. So gather your loved ones and enjoy every vibrant, delicious bite!
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Greek Chicken Souvlaki Grazing Board with Feta Dip Recipe
- Total Time: 28 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Indulge in a delightful Mediterranean feast with this Greek Chicken Souvlaki Grazing Board featuring tender marinated chicken skewers, creamy feta dip, and an array of fresh accompaniments.
Ingredients
For the Chicken Souvlaki:
- 400g boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and black pepper, to taste
- Wooden skewers, soaked in water if grilling
For the Feta Dip:
- 120g feta cheese, crumbled
- 1/4 cup Greek yogurt
- 1 clove garlic, minced
- 1 tsp lemon juice
- 1 tsp olive oil
- Black pepper, to taste
For the Grazing Board:
- Cherry tomatoes, halved
- Cucumber slices
- Kalamata olives
- Roasted red peppers
- Pita bread or flatbreads, cut into triangles
- Fresh herbs (optional: parsley, mint, or dill)
Instructions
- Marinate the chicken: In a bowl, toss chicken with olive oil, oregano, garlic powder, paprika, salt, and pepper. Let sit 10–15 minutes.
- Cook the chicken: Thread chicken onto skewers. Grill or broil for 6–8 minutes, turning occasionally, until cooked through and slightly charred.
- Make the feta dip: In a small bowl, combine crumbled feta, Greek yogurt, garlic, lemon juice, olive oil, and black pepper. Blend until smooth and creamy.
- Assemble the grazing board: Arrange chicken skewers, feta dip, cherry tomatoes, cucumber slices, olives, roasted red peppers, and pita triangles on a large serving board. Garnish with fresh herbs if desired.
- Serve: Let guests help themselves and enjoy a Mediterranean-inspired grazing experience.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Grilling, Broiling
- Cuisine: Greek, Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 4g
- Sodium: 680mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 90mg
