For the Chicken Souvlaki

• 2 large chicken breasts, cut into cubes
• 3 tablespoons olive oil
• Juice of 1 lemon
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

For the Feta Dip

• 4 oz feta cheese
• 1/3 cup Greek yogurt
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• 1 clove garlic
• 2–3 tablespoons water (to thin if needed)
• Pinch of salt

For the Pickled Veggies

• 1/2 cucumber, thinly sliced
• 1/2 red onion, thinly sliced
• 1/2 cup carrots, julienned
• 1/2 cup vinegar (white or apple cider)
• 1/2 cup water
• 1 tablespoon sugar
• 1 teaspoon salt

For the Grazing Board

• 2–3 pita breads or flatbreads
• 1 cup cherry tomatoes, halved
• 1/2 cup olives
• 1/2 cup roasted red peppers
• 1/4 cup crumbled feta
• Fresh parsley, chopped
• Lemon wedges