Greek Chicken Souvlaki Grazing Board with Feta Dip

• servings: 4 servings
• active time: 15 minutes
• total time: 30 minutes

Ingredients

1 lb (450g) boneless, skinless chicken breasts or thighs, cut into cubes

2 tbsp olive oil

2 tbsp lemon juice

2 garlic cloves, minced

1 tsp dried oregano

½ tsp paprika

Salt and black pepper, to taste

8 oz (225g) feta cheese, crumbled

¼ cup Greek yogurt

1 tbsp olive oil (for dip)

1 tsp lemon juice (for dip)

Freshly ground black pepper

Pita bread, cut into triangles

Cherry tomatoes

Cucumber slices

Kalamata olives

Roasted red peppers

Fresh herbs: parsley, dill, or mint

Directions

In a bowl, whisk olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper.

Add chicken cubes and toss to coat. Refrigerate at least 30 minutes.

Grill or pan-sear chicken over medium heat 4–5 minutes per side until cooked and lightly charred.

In a food processor, blend feta, Greek yogurt, olive oil, lemon juice, and black pepper until smooth.

Spread feta dip in a bowl on a serving board.

Arrange cooked chicken, pita triangles, cherry tomatoes, cucumber slices, olives, and roasted peppers around the dip.

Garnish with fresh herbs and serve immediately.

Notes

Marinate chicken ahead of time for maximum flavor.

Substitute chicken thighs for juicier meat.

Swap veggies based on seasonality or preference.

Perfect for casual gatherings, picnics, or weeknight dinners.

Nutrition

• Serving Size: 1/4 of board
• Calories: 410
• Total Fat: 22g
• Saturated Fat: 7g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Cholesterol: 85mg
• Sodium: 500mg
• Total Carbohydrate: 24g
• Dietary Fiber: 3g
• Total Sugars: 4g
• Protein: 32g