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Greek Chicken Souvlaki Grazing Board with Feta Dip
Ash Tyrrell

Greek Chicken Souvlaki Grazing Board with Feta Dip Recipe

I still remember how thrilled I was the first time I pulled together this Greek Chicken Souvlaki Grazing Board with Feta Dip after a long weekend. The colors were bold, the aromas were unmistakable Mediterranean, and just one taste had friends asking for the recipe.
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Total Time 30 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 lb 450 g boneless chicken breasts or thighs, cut into cubes – Thighs are juicier, breasts cook quicker.
  • 2  tbsp olive oil – For a rich Mediterranean‑style marinade.
  • 2  tbsp lemon juice – Fresh lemon adds brightness you just can’t fake.
  • 2 garlic cloves minced – Fresh garlic packs the best flavor punch.
  • 1  tsp dried oregano – Classic Greek herb essential.
  • ½  tsp paprika – Adds color and smoky depth.
  • Salt & black pepper to taste – Season generously for balanced flavor.
  • 8  oz 225 g crumbled feta cheese – Freshly crumbled tastes best.
  • ¼  cup Greek yogurt – Makes the dip creamy without heaviness.
  • 1  tbsp olive oil for dip – Extra richness in the feta dip.
  • 1  tsp lemon juice for dip – Balances the cheese.
  • Freshly ground black pepper – A little kick for the dip.
  • Pita bread cut into triangles – Soft and perfect for scooping.
  • Cherry tomatoes – Bright juicy pops of color.
  • Cucumber slices – Crisp refreshing contrast.
  • Kalamata olives – Classic briny Greek flavor.
  • Roasted red peppers – Sweet and smoky addition.
  • Fresh herbs parsley, dill, or mint – For a vibrant garnish.

Method
 

  1. Start by mixing olive oil, lemon juice, minced garlic, oregano, paprika, salt, and pepper in a bowl. Add the cubed chicken and toss until everything is coated. Cover and refrigerate for at least 30 minutes so the flavors really develop.
  2. Preheat your grill or pan to medium heat. Lay the marinated chicken pieces down and cook for about 4–5 minutes on each side, until cooked through and lightly charred. That char adds flavor and texture that everyone loves.
  3. In a food processor, combine crumbled feta, Greek yogurt, olive oil, lemon juice, and a pinch of black pepper. Blend until smooth, then taste and adjust seasoning. The dip should be creamy with just a hint of tang.
  4. Spread the dip in a bowl and place it on your serving board. Arrange the warm chicken, pita triangles, tomatoes, cucumbers, olives, and roasted red peppers around it. Finish with fresh herbs scattered on top for a fresh look.

Notes

  • Make extra marinade and let the chicken soak in it overnight—it really boosts flavor.
  • Toast the pita lightly before serving for added texture.
  • Keep veggies crisp by slicing them just before you serve.
  • Use fresh herbs instead of dried for garnish—they make the board pop.