I enjoy how this recipe brings bold, fresh flavors together in one beautiful presentation. The lemon, garlic, and oregano infuse the chicken with classic Greek flavor, while the feta dip adds a creamy, tangy contrast. I also appreciate how customizable the board is—I can arrange it however I like and add more of my favorite Mediterranean sides. It feels festive yet simple at the same time.
Ingredients
1 ½ lbs boneless, skinless chicken breasts, cut into 1-inch cubes 3 tbsp olive oil 2 tbsp lemon juice 2 cloves garlic, minced 1 tsp dried oregano ½ tsp paprika Salt and black pepper, to taste Wooden skewers, soaked in water for 30 minutes 1 cup crumbled feta cheese ½ cup plain Greek yogurt 1 tbsp olive oil 1 tsp lemon zest 1 tbsp lemon juice 1 small clove garlic, minced 1 tbsp chopped fresh dill Warm pita bread, cut into triangles Cherry tomatoes Sliced cucumbers Kalamata olives Roasted red peppers Fresh herbs (parsley, mint, or dill) for garnish
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Directions
I whisk together olive oil, lemon juice, minced garlic, oregano, paprika, salt, and black pepper in a bowl to create the marinade.
I add the chicken cubes and toss them well to coat. I let them marinate for at least 30 minutes to absorb all the flavor.
I thread the marinated chicken onto the soaked wooden skewers.
I preheat a grill or grill pan to medium-high heat and grill the skewers for 8–10 minutes, turning occasionally, until the chicken is cooked through and lightly charred.
While the chicken cooks, I prepare the feta dip by blending feta cheese, Greek yogurt, olive oil, lemon zest, lemon juice, garlic, and fresh dill until smooth and creamy.
I taste the dip and adjust the seasoning if needed.
I arrange the grilled chicken skewers on a large serving board. Around them, I place bowls of feta dip, Kalamata olives, roasted red peppers, cherry tomatoes, sliced cucumbers, and warm pita triangles.
I finish by garnishing everything with fresh herbs and serve immediately.
I sometimes substitute chicken thighs for even juicier skewers. If I want extra flavor, I add a pinch of cumin or a splash of red wine vinegar to the marinade. For a vegetarian version, I replace the chicken with grilled halloumi or marinated vegetables like zucchini and bell peppers. I can also add hummus or tzatziki to expand the grazing board.
storage/reheating
I store leftover chicken in an airtight container in the refrigerator for up to 3 days. I reheat it gently in a skillet over medium heat or in the microwave until warmed through. I keep the feta dip refrigerated in a sealed container for up to 4 days and stir it before serving. I prefer to assemble the grazing board fresh rather than storing it fully assembled.
FAQs
Can I bake the chicken instead of grilling?
Yes, I can bake the skewers at 425°F (220°C) for about 18–20 minutes, turning halfway through, until fully cooked.
How long can I marinate the chicken?
I usually marinate it for at least 30 minutes, but I can refrigerate it for up to 8 hours for deeper flavor.
Can I make the feta dip ahead of time?
Yes, I often prepare the dip a day in advance and keep it refrigerated until ready to serve.
What can I use instead of feta?
If I prefer a milder flavor, I can substitute goat cheese or even ricotta, though the taste will be slightly different.
How do I keep wooden skewers from burning?
I soak the wooden skewers in water for at least 30 minutes before threading the chicken, which helps prevent them from burning on the grill.
Conclusion
I find this Greek Chicken Souvlaki Grazing Board to be a perfect combination of fresh ingredients, bold flavors, and beautiful presentation. It’s ideal for sharing, easy to customize, and always a crowd-pleaser. Whenever I want to bring a taste of the Mediterranean to my table, this is one of my favorite ways to do it.
Greek Chicken Souvlaki Grazing Board with Feta Dip – A Mediterranean Feast to Share is loaded with juicy lemon oregano chicken skewers, creamy whipped feta dip, warm pita, and fresh veggies. A vibrant Mediterranean appetizer board perfect for entertaining.
Author:Sarah
Prep Time:20 minutes
Cook Time:10 minutes
Total Time:1 hour
Yield:4 servings
Category:Main Course / Appetizer
Method:Grilling
Cuisine:Greek / Mediterranean
Ingredients
For the Chicken Souvlaki:
1 ½ lbs boneless, skinless chicken breasts, cut into 1-inch cubes
3 tbsp olive oil
2 tbsp lemon juice
2 cloves garlic, minced
1 tsp dried oregano
½ tsp paprika
Salt and black pepper, to taste
Wooden skewers, soaked in water for 30 minutes
For the Feta Dip:
1 cup crumbled feta cheese
½ cup plain Greek yogurt
1 tbsp olive oil
1 tsp lemon zest
1 tbsp lemon juice
1 small clove garlic, minced
1 tbsp chopped fresh dill
For the Grazing Board:
Warm pita bread, cut into triangles
Cherry tomatoes
Sliced cucumbers
Kalamata olives
Roasted red peppers
Fresh herbs (parsley, mint, or dill) for garnish
Instructions
In a bowl, whisk together olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper.
Add chicken cubes and toss to coat evenly. Cover and marinate for at least 30 minutes (or up to 4 hours in the refrigerator for deeper flavor).
Preheat a grill or grill pan to medium-high heat. Grill skewers for 8–10 minutes, turning occasionally, until chicken is fully cooked and slightly charred on the edges.
Prepare the feta dip: In a blender or food processor, combine feta cheese, Greek yogurt, olive oil, lemon zest, lemon juice, garlic, and dill. Blend until smooth and creamy.
Taste and adjust seasoning if needed.
Arrange grilled chicken skewers on a large serving board. Add a bowl of feta dip and surround with olives, roasted red peppers, cherry tomatoes, cucumbers, and warm pita bread.
Garnish with fresh herbs and serve immediately.
Notes
Soaking wooden skewers prevents burning on the grill.
For extra tenderness, marinate the chicken longer.
You can substitute chicken thighs for a juicier option.
This board pairs beautifully with tzatziki or hummus for added variety.
