Do Share Recipe

I have to admit, the first time I made this Greek Chicken Souvlaki Grazing Board with Feta Dip, I felt like I had brought a little slice of Greece into my kitchen. The combination of juicy, marinated chicken, creamy feta dip, fresh veggies, and warm pita is irresistible.

I couldn’t stop sneaking bites while assembling the board! This dish isn’t just food—it’s an experience, perfect for sharing with friends or family. Trust me, you’ll want to make extra chicken skewers because everyone will be asking for seconds.

Ingredients

Here’s everything you’ll need to build a stunning grazing board. Each ingredient has a little tip to make your dish shine.

For the Chicken Souvlaki:

1 ½ lbs boneless, skinless chicken breasts, cut into 1-inch cubes – choose fresh chicken for juicier results
3 tablespoons olive oil – adds richness and helps with grilling
2 tablespoons lemon juice – brightens flavor and tenderizes meat
2 cloves garlic, minced – use fresh garlic for stronger aroma
1 teaspoon dried oregano – classic Greek herb for authentic taste
½ teaspoon paprika – adds subtle smokiness
Salt and black pepper, to taste
Wooden skewers, soaked in water for 30 minutes – prevents burning

For the Feta Dip:

1 cup crumbled feta cheese – freshly crumbled is creamier
½ cup plain Greek yogurt – adds creaminess without overpowering
1 tablespoon olive oil – smooths the dip
1 teaspoon lemon zest – gives a zesty lift
1 tablespoon lemon juice – balances tanginess
1 small clove garlic, minced – fresh is best
1 tablespoon chopped fresh dill – brings herbaceous aroma

For the Grazing Board:

Warm pita bread, cut into triangles – soft, fresh pita works best
Cherry tomatoes – juicy and sweet
Sliced cucumbers – crisp, refreshing crunch
Kalamata olives – salty and briny for contrast
Roasted red peppers – add smoky flavor
Fresh herbs (parsley, mint, or dill) – garnish for visual appeal

Note: Serves 4–6 generously.

Variations

I love experimenting, and this recipe is flexible:

Swap chicken with shrimp or lamb cubes for a protein twist
Use naan, flatbread, or crackers instead of pita
Add roasted zucchini or bell peppers for extra veggies
Substitute fresh thyme or rosemary if oregano isn’t on hand
For a lighter dip, replace half of the Greek yogurt with low-fat yogurt.
You can also pair this Mediterranean board with bold appetizer ideas like mexican-inspired-chicken-wings-recipe for a flavor-packed gathering, or serve it alongside elegant mains such as salmon-with-feta-dill-sauce-recipe to create a complete and balanced menu.

Cooking Time

Planning your cooking schedule is easy:

Prep Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 25 minutes

Equipment You Need

Here’s what I usually grab before starting:

Mixing bowls – for marinades and dips
Blender or food processor – makes the feta dip smooth and creamy
Grill or grill pan – cooks chicken perfectly with char marks
Wooden skewers – for assembling the chicken
Cutting board and sharp knife – essential for prep
Large serving board or platter – to create a visually stunning grazing board

How to Make Greek Chicken Souvlaki Grazing Board with Feta Dip

Prepare the Chicken Souvlaki

Start by whisking olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper in a large bowl. Toss the chicken cubes until fully coated and let them marinate for at least 30 minutes. I like prepping the marinade while chopping the veggies—it saves so much time!

Grill the Chicken

Preheat your grill or grill pan to medium-high heat. Thread the chicken onto soaked wooden skewers and grill for 8–10 minutes, turning occasionally. The chicken should be juicy with a light char, releasing an irresistible aroma.

Make the Feta Dip

Combine feta, Greek yogurt, olive oil, lemon zest, lemon juice, garlic, and dill in a blender or food processor. Blend until smooth. I often add a little extra lemon juice for a tangy punch—it really brightens the flavor.

Assemble the Grazing Board

Arrange grilled chicken skewers on a large board. Add small bowls of feta dip, olives, roasted red peppers, cherry tomatoes, and cucumbers. Place warm pita triangles and garnish with fresh herbs. The colors alone make it feel festive!

Additional Tips for Making this Recipe Better

From my experience, a few tweaks make all the difference:

Marinate chicken longer (1–2 hours) for deeper flavor
Don’t overcrowd the grill to ensure even cooking
Soak skewers to prevent burning and sticking
Blend feta dip until ultra-smooth for a professional look

How to Serve Greek Chicken Souvlaki Grazing Board with Feta Dip

I love serving this as a centerpiece on a casual gathering:

Pair with a crisp Greek salad or roasted vegetables
Drizzle extra olive oil or balsamic reduction for a gourmet touch
Serve with chilled white wine or sparkling water with lemon
Garnish with fresh herbs for a pop of color.

Nutritional Information

Here’s what one serving roughly provides:

Calories: 450 kcal – satisfying yet balanced
Protein: 35 g – keeps you full and energized
Carbohydrates: 20 g – mostly from pita and veggies
Fat: 25 g – healthy fats from olive oil and feta

Make Ahead and Storage

Storing: Grilled chicken skewers keep in an airtight container in the fridge for up to 3 days. The feta dip lasts 4–5 days in a sealed jar; give it a stir before serving.

Freezing: You can freeze marinated chicken before grilling. Thaw overnight in the fridge and then cook as usual.

Reheating: Warm grilled chicken in the oven or on a skillet. Reheat pita in a toaster or oven to maintain softness.

Why You’ll Love This Recipe

Here’s why this dish has become my go-to:

Easy to prepare – minimal prep, maximum flavor
Versatile – swap proteins or bread to match your preferences
Visually stunning – perfect for entertaining
Balanced flavors – tangy, savory, and fresh in every bite
Healthy and satisfying – packed with protein and veggies

Ben Carraoli