Greek Chicken Souvlaki Grazing Board (Print Version)
Grilled Greek chicken souvlaki with whipped garlic feta, fresh veggies, olives, and pita on a Mediterranean grazing board.
# What You Need:
→ Chicken Souvlaki
01 - 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
02 - 1/4 cup olive oil
03 - Juice of 1 large lemon
04 - 4 cloves garlic, minced
05 - 2 teaspoons dried oregano
06 - 1 teaspoon kosher salt
07 - 1/2 teaspoon freshly ground black pepper
→ Whipped Garlic Feta
08 - 8 oz feta cheese, crumbled
09 - 1/2 cup Greek yogurt
10 - 2 tablespoons olive oil
11 - 2 to 3 cloves garlic, minced
12 - Zest of 1 lemon
→ Grazing Board Accompaniments
13 - 1 English cucumber, sliced
14 - 1 cup cherry tomatoes, halved
15 - 1 cup mixed Greek olives
16 - 1 red onion, thinly sliced
17 - 1 cup baby bell peppers, sliced
18 - Fresh dill or parsley for garnish
19 - 6 pita breads or gluten-free flatbreads, cut into triangles
20 - Extra lemon wedges for serving
# Directions:
01 - In a large bowl, whisk together the olive oil, lemon juice, garlic, oregano, salt, and pepper. Add the chicken pieces and toss until evenly coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more pronounced flavor.
02 - Combine the crumbled feta, Greek yogurt, olive oil, garlic, and lemon zest in a food processor. Blend until completely smooth and creamy. Transfer to a serving bowl, cover, and refrigerate until ready to assemble.
03 - Remove the chicken from the marinade and thread the pieces tightly onto soaked wooden skewers or metal skewers, leaving a small gap between pieces for even cooking.
04 - Preheat a grill or grill pan to medium-high heat. Cook the skewers for 10 to 12 minutes, turning every few minutes, until the chicken is cooked through and develops a light char on all sides.
05 - On a large serving board or platter, arrange the whipped garlic feta alongside the grilled chicken skewers, sliced cucumber, cherry tomatoes, olives, red onion, baby bell peppers, pita triangles, and lemon wedges. Garnish generously with fresh dill or parsley.
06 - Present the grazing board immediately, allowing guests to build their own plates or wrap chicken and toppings in warm pita for individual servings.
# Expert Tips:
01 -
- The entire meal comes together in under an hour but looks like you spent all day planning it.
- Whipped garlic feta is one of those dips people will literally scrape the bowl clean for, then ask you to make more.
02 -
- If you marinate the chicken longer than two hours the lemon juice will start breaking down the meat and make it mushy instead of tender.
- The whipped feta tastes even better if you make it a few hours ahead because the garlic flavor mellows and the texture firms up slightly.
03 -
- Let the grilled chicken rest for three minutes before serving so the juices redistribute instead of running out onto the board.
- Adding a small bowl of tzatziki or marinated artichoke hearts next to the feta dip gives people choices and makes the board feel even more abundant.