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Greek Chicken Souvlaki Grazing Board with Feta Dip
Ben Carraoli

Greek Chicken Souvlaki Grazing Board with Feta Dip

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!
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Total Time 25 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 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
  • 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
  • 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

Method
 

  1. 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!
  2. 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.
  3. 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.
  4. 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!

Notes

  • 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