When I first made this Greek Chicken Souvlaki Grazing Board with Feta Dip Recipe, I honestly didn’t expect it to disappear so fast. The juicy grilled chicken, creamy feta dip, and colorful fresh toppings made it feel like I brought a little piece of Greece to my own table.

I love recipes that look impressive but are secretly simple, and this one checks every box. It’s vibrant, fresh, and perfect for sharing. After making it once, I knew it would become my go-to for gatherings.

Ingredients

Here’s everything you’ll need to create this flavorful grazing board. I’ve added helpful notes so you get the best results every time.

1½ pounds boneless, skinless chicken breasts or thighs – Thighs are juicier and more flavorful, but breasts work great if you prefer leaner meat.
3 tablespoons olive oil – Use good-quality extra virgin olive oil for authentic Mediterranean flavor.
3 tablespoons fresh lemon juice – Freshly squeezed adds brightness; bottled juice won’t taste the same.
3 cloves garlic, minced – Fresh garlic gives a bold, savory punch.
1 tablespoon dried oregano – Greek oregano has a stronger aroma, if you can find it.
1 teaspoon dried thyme – Adds subtle earthy notes.
1 teaspoon paprika – For gentle warmth and color.
½ teaspoon ground cumin – Optional, but enhances depth.
½ teaspoon salt – Adjust to taste.
¼ teaspoon black pepper – Freshly cracked for best flavor.
Wooden or metal skewers – Soak wooden skewers in water for 30 minutes before grilling.

For the feta dip:

1 cup crumbled feta cheese – Use block feta in brine and crumble it yourself for better texture and flavor.
½ cup Greek yogurt – Full-fat gives a creamier dip.
1 tablespoon olive oil – Adds smoothness.
1 tablespoon lemon juice – Brightens the dip.
1 small garlic clove – Adds a little kick.
1 tablespoon fresh dill or parsley – Fresh herbs make a big difference.

For the grazing board:

Cherry tomatoes – Sweet and juicy.
Sliced cucumbers – Crisp and refreshing.
Kalamata olives – Salty and rich.
Red onion slices – Adds sharp contrast.
Warm pita bread or flatbread – Soft and perfect for wrapping.
Hummus or tzatziki (optional) – Extra dips for variety.

Note: This recipe comfortably serves 4–6 people as a main dish or up to 8 people as part of a larger spread.

Variations

This Greek Chicken Souvlaki Grazing Board with Feta Dip Recipe is easy to customize.

For a dairy-free option, swap the feta dip for hummus or a dairy-free yogurt-based dip. You can also use a plant-based feta alternative.
If you want extra flavor, add a splash of red wine vinegar to the marinade. A pinch of chili flakes also gives the chicken a spicy twist.
For a low-carb version, serve the chicken over lettuce wraps instead of pita bread. You can also add grilled vegetables like zucchini or bell peppers to make it even heartier.
You can also enjoy similar comforting main dishes like cast-iron-patty-melts-recipe or serve a creative appetizer such as mushroom-shallot-and-herbed-goat-cheese-tarts-recipe when planning a full menu spread.

Cooking Time

Here’s how long you’ll need from start to finish:

Prep Time: 20 minutes (plus 30–60 minutes marinating time)
Cooking Time: 12–15 minutes
Total Time: About 1 hour 15 minutes

Equipment You Need

Large mixing bowl – For marinating the chicken evenly.
Skewers – To thread and grill the chicken pieces.
Grill or grill pan – Gives the chicken that classic charred flavor.
Food processor or blender – For whipping the feta dip smooth.
Cutting board and knife – For prepping vegetables and chicken.
Large serving board or platter – To assemble the grazing spread beautifully.

How to Make Greek Chicken Souvlaki Grazing Board with Feta Dip Recipe?

This recipe comes together in simple steps, but each one builds incredible flavor. Take your time with the marinade and assembly for the best results.

Marinate the Chicken

Start by cutting the chicken into evenly sized cubes so they cook uniformly. In a large bowl, combine olive oil, lemon juice, garlic, oregano, thyme, paprika, cumin, salt, and pepper. Add the chicken pieces and toss well to coat.

Cover the bowl and let the chicken marinate in the refrigerator for at least 30 minutes, though I find 1 hour gives the best flavor. The lemon juice tenderizes the meat while the herbs infuse every bite.

Prepare the Feta Dip

While the chicken marinates, make the creamy feta dip. Add feta cheese, Greek yogurt, olive oil, lemon juice, garlic, and fresh herbs into a food processor. Blend until smooth and creamy.

If the mixture seems too thick, add a teaspoon of water or more olive oil to loosen it. Chill the dip in the fridge so the flavors meld beautifully before serving.

Skewer and Cook the Chicken

Thread the marinated chicken pieces onto skewers, leaving a little space between each cube. Preheat your grill or grill pan over medium-high heat and lightly oil the surface.

Cook the skewers for about 10–15 minutes, turning occasionally, until the chicken is golden and fully cooked through. You want slightly charred edges for that authentic souvlaki taste.

Assemble the Grazing Board

Now comes the fun part. Spread the feta dip in a bowl and place it on your serving board. Arrange the grilled chicken skewers around it, then fill in the spaces with cucumbers, cherry tomatoes, olives, sliced red onions, and warm pita bread.

Layer everything in sections so the board looks colorful and inviting. I like to sprinkle fresh herbs and drizzle a little olive oil over the chicken before serving for extra appeal.

Additional Tips for Making this Recipe Better

After making this recipe several times, here are a few tricks I swear by:

I always marinate the chicken longer if I have time. The flavor is noticeably deeper after an hour or more.
I prefer using chicken thighs because they stay juicy, even if slightly overcooked.
I warm the pita bread just before serving so it’s soft and flexible.
I drizzle a bit of extra lemon juice over the chicken right before serving for a fresh pop.
I crumble my own feta instead of buying pre-crumbled; it tastes creamier and less dry.

How to Serve Greek Chicken Souvlaki Grazing Board with Feta Dip Recipe?

This grazing board is all about presentation and sharing. I love serving it on a large wooden board for that rustic Mediterranean feel.

You can garnish with fresh dill, parsley, or even a few lemon wedges for color. A light sprinkle of paprika over the feta dip makes it look extra special.

Serve it family-style so everyone can build their own pita wraps. It pairs beautifully with a crisp Greek salad or even a chilled glass of white wine.

Nutritional Information

Here’s an approximate nutritional breakdown per serving (based on 6 servings):

Calories: Around 450–500 per serving
Protein: Approximately 35g
Carbohydrates: Around 25–30g (depending on pita)
Fat: About 25g

Values may vary depending on exact ingredients and portion sizes.

Make Ahead and Storage

Storing

Store leftover chicken and dip separately in airtight containers in the refrigerator. They stay fresh for up to 3–4 days. Keep fresh vegetables stored separately to maintain crunch.

Freezing

You can freeze the cooked chicken (without vegetables or dip) for up to 2 months. Wrap tightly or store in a freezer-safe container. Thaw overnight in the refrigerator before reheating.

Reheating

Reheat the chicken gently in a skillet over medium heat or in the oven at 350°F until warmed through. Avoid microwaving too long, as it can dry out the meat. The feta dip is best enjoyed cold or at room temperature.

Why You’ll Love This Recipe?

This recipe is a true crowd-pleaser and works for so many occasions.

Easy yet impressive
It looks like a restaurant-quality spread, but it’s actually simple to prepare. I love how effortless it feels once everything is prepped.
Perfect for entertaining
It encourages sharing and conversation. Guests can build their own wraps just the way they like.
Customizable for different diets
You can easily make it low-carb, dairy-free, or add extra toppings to suit everyone’s needs.
Packed with Mediterranean flavors
The lemon, garlic, herbs, and feta create bold, fresh flavors in every bite.
Great for meal prep
I often make extra chicken and use it in salads or wraps the next day. It tastes just as delicious.

If you’re looking for a vibrant, fresh, and satisfying dish that brings people together, this Greek Chicken Souvlaki Grazing Board with Feta Dip Recipe is the one to try. Once you make it, I promise it will earn a permanent spot in your recipe collection.

Ash Tyrrell