For the Chicken Souvlaki:

• 1 1/2 lbs boneless, skinless chicken thighs, cut into chunks
• 3 tbsp olive oil
• Juice of 1 lemon
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 1/2 tsp smoked paprika
• Salt and black pepper, to taste
• Wooden skewers (soaked in water if grilling)

For the Creamy Feta Dip:

• 1 cup crumbled feta cheese
• 1/2 cup plain Greek yogurt
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1 small clove garlic, minced
• 1 tbsp fresh dill, chopped
• Black pepper, to taste

For the Grazing Board:

• 4–6 warm pita breads, sliced
• 1 cup cherry tomatoes
• 1 cucumber, sliced
• 1/2 red onion, thinly sliced
• 1/2 cup kalamata olives
• 1 cup hummus
• Fresh parsley or dill for garnish