Greek Chicken Souvlaki Grazing Board with Feta Dip Recipe

Ash Tyrrell

Greek Chicken Souvlaki Grazing Board with Feta Dip Recipe

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.

Print Recipe Pin Recipe

Total Time 1 15

Servings: 6

Ingredients Method Notes

Ingredients

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.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.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.

Method

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.
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.
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.
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.

Notes

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.