Greek Chicken Souvlaki Grazing Board with Feta Dip

This Greek Chicken Souvlaki Grazing Board with Feta Dip turns your dinner into a Mediterranean feast that’s bursting with color and flavor. Juicy, oregano-marinated chicken skewers mingle with crisp cucumbers, sweet cherry tomatoes, and tangy kalamata olives, while the creamy, herb-infused feta dip brings everything together. Whether you’re hosting friends or treating yourself, this vibrant spread is fun to assemble and even more fun to dig into—let’s dive in!

Key Ingredients

These ingredients form the heart of our Greek Chicken Souvlaki Grazing Board and its irresistible feta dip. Each component plays a vital role in building layers of Mediterranean flavor.

• 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes: Tender protein that absorbs the bright, lemony marinade for juicy skewers.
• 1/4 cup olive oil: Base for the marinade that coats the chicken with rich flavor and helps create beautiful grill marks.
• 2 tablespoons fresh lemon juice: Adds bright acidity to tenderize and flavor the chicken.
• 2 cloves garlic, minced: Infuses the marinade with savory depth and aromatic punch.
• 1 tablespoon dried oregano: Brings earthy, classic Greek herb notes to the chicken.
• 1 teaspoon salt: Enhances all flavors and balances the acidity in the marinade.
• 1/2 teaspoon black pepper: Adds subtle heat and depth to the chicken seasoning.
• 1 teaspoon paprika: Gives mild smokiness and vibrant color to the skewers.
• 1 cup cherry tomatoes, halved: Provides juicy bursts of sweetness and color on the board.
• 1 cucumber, sliced: Adds crisp, refreshing crunch that balances the richer elements.
• 1 red onion, thinly sliced: Brings sharp, tangy bite and bright color to the spread.
• 1/2 cup kalamata olives, pitted: Offers briny, savory bursts that complement the grilled chicken.
• 4 skewers (wooden or metal): Hold the chicken pieces for easy grilling and serving—soak wooden ones to prevent burning.
• Fresh parsley, for garnish: Sprinkles a fresh, herbal finish and color contrast.
• 1 cup feta cheese, crumbled: The star of the dip, providing creamy, tangy base flavor.
• 1/2 cup Greek yogurt: Smooths and lightens the dip for a silky texture.
• 2 tablespoons olive oil: Enriches the feta dip with fruity richness.
• 1 tablespoon fresh lemon juice: Brightens the dip with a zesty kick.
• 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill): Infuses the dip with fragrant, herbaceous notes.
• Salt and pepper, to taste: Adjusts the dip’s seasoning for perfect balance.

How To Make Greek Chicken Souvlaki Grazing Board with Feta Dip

Ready to turn those fresh ingredients into a stunning grazing board? Below you’ll find step-by-step instructions to marinate, grill, and assemble your Greek Chicken Souvlaki board alongside creamy feta dip. Follow these details to ensure perfectly cooked chicken skewers, a silky dip, and a vibrant platter that’s sure to wow your guests—or just yourself on a cozy weeknight!

1. In a large bowl, combine the olive oil, lemon juice, minced garlic, oregano, salt, black pepper, and paprika. Whisk until the mixture is smooth and fragrant, creating a balanced marinade.

2. Add the cubed chicken to the marinade, ensuring each piece is thoroughly coated. Cover the bowl and refrigerate for at least 30 minutes—or up to 2 hours—for deeper flavor penetration.

3. While the chicken marinates, prepare the feta dip. In a medium bowl, combine the crumbled feta, Greek yogurt, olive oil, lemon juice, dill, salt, and pepper. Mix until the dip is creamy and smooth, then chill in the refrigerator.

4. Preheat a grill or grill pan over medium-high heat so it’s hot enough to sear the chicken and create tasty grill marks.

5. Thread the marinated chicken cubes onto the skewers, then discard any remaining marinade to prevent flare-ups.

6. Grill the chicken skewers for 10–12 minutes, turning occasionally, until the meat is fully cooked through and golden brown.

7. While the chicken grills, arrange the cherry tomatoes, cucumber slices, red onion, and kalamata olives on a large serving platter to form a colorful grazing board.

8. Once the chicken is done, remove the skewers from the grill and let the meat rest for a few minutes. If desired, slice the chicken into smaller pieces.

9. Place the chicken skewers on the grazing board and set the chilled feta dip in a small bowl at the center or side of the platter.

10. Garnish everything with fresh parsley for a bright, herbal finish before serving.

Serving Suggestions

With everything sizzling and the dip chilled, it’s time to think about how you’ll serve this Mediterranean spread. A grazing board is all about casual sharing and customizable bites, so let your creativity shine. Here are some ideas to elevate your presentation and make every bite special:

• Serve with warm pita wedges brushed with olive oil and lightly toasted—perfect for scooping up chicken and feta dip.
• Offer small plates and napkins so guests can easily assemble their own bites without juggling too much.
• Drizzle extra-virgin olive oil over the board and sprinkle a pinch of smoked paprika for an added flavor boost.
• Pair with a crisp white wine or iced tea to complement the bright, lemony notes and balance the savory elements.

Tips For Perfect Greek Chicken Souvlaki Grazing Board with Feta Dip

Whether you’re a grazing-board pro or this is your first venture, a few simple tweaks can make all the difference. From marinating times to ingredient swaps, these friendly tips will ensure your skewers stay juicy, the dip turns out silky, and your grazing board dazzles every time. Let’s level up your game!

• Feel free to add more vegetables such as bell peppers or zucchini to the grazing board for variety.
• This dish pairs wonderfully with pita bread for dipping in the feta dip.
• For a vegetarian option, substitute chicken with cubed halloumi cheese or firm tofu marinated in the same mixture.
• This grazing board is perfect for gatherings and can be prepared ahead of time; just grill the chicken before serving.

How To Store It

Leftovers happen, and when they do, you’ll want to keep every component of this Greek Chicken Souvlaki Grazing Board as fresh and flavorful as possible. Proper storage ensures the chicken stays juicy, veggies remain crisp, and the feta dip holds its creamy texture. Here’s how to do it:

• Store the chicken skewers in an airtight container in the refrigerator for up to 3–4 days, ensuring they stay moist and flavorful.
• Place sliced vegetables in a separate sealed container to maintain their crispness and prevent them from wilting.
• Keep the feta dip in a covered jar or bowl, stirring before serving to restore its smooth consistency, and use within 3–4 days.
• For longer storage, freeze cooked chicken skewers in a freezer-safe bag for up to 2 months, thawing overnight in the refrigerator before reheating.

Frequently Asked Questions

Got questions? Here are quick answers to common queries about this Greek Chicken Souvlaki Grazing Board with Feta Dip:

• Q: How long should I marinate the chicken and what’s the best way to do it?

A: You should marinate the chicken for at least 30 minutes to allow the flavors of olive oil, lemon juice, garlic, oregano, salt, pepper, and paprika to penetrate. For deeper flavor, marinate up to 2 hours. Make sure the chicken cubes are fully coated, cover the bowl, and keep it refrigerated during this time.

• Q: Do I need to prepare the skewers before grilling?

A: Yes. If you’re using wooden skewers, soak them in water for at least 30 minutes before threading the chicken. This prevents them from burning on the grill. If you’re using metal skewers, no soaking is needed—just thread the marinated chicken cubes evenly.

• Q: Can I assemble the grazing board ahead of time?

A: Absolutely. You can slice the cucumber, halve the cherry tomatoes, and thinly slice the red onion a few hours in advance and store them in airtight containers in the refrigerator. Prepare the feta dip up to a day ahead and keep it chilled until serving. Grill the chicken skewers just before guests arrive so they’re warm and juicy.

• Q: What’s the best way to tell when the chicken is fully cooked?

A: Grill the skewers over medium-high heat for 10–12 minutes, turning occasionally. The chicken should have nice grill marks and reach an internal temperature of 165°F (74°C). If you don’t have a meat thermometer, ensure there’s no pink in the center and the juices run clear.

• Q: How should I store and reuse leftovers?

A: Store leftover chicken, vegetables, and feta dip in separate airtight containers in the refrigerator. They’ll keep for up to 3–4 days. To serve again, you can reheat the chicken gently in a 350°F oven or microwave, and bring the vegetables and dip to room temperature for best flavor.

• Q: What substitutions can I make for a vegetarian version?

A: Swap the chicken for 1-inch cubes of halloumi cheese or firm tofu. Marinate them in the same olive oil–lemon juice–garlic–oregano mixture, then grill until golden and slightly crisp on the edges (about 6–8 minutes). Arrange them on the grazing board just like the chicken.

• Q: What are recommended accompaniments and variations?

A: This board pairs wonderfully with warm pita bread or flatbreads for dipping. You can also add hummus or tzatziki alongside the feta dip. For more color and texture, include sliced bell peppers, zucchini ribbons, or artichoke hearts. A sprinkle of chopped fresh mint or a drizzle of extra-virgin olive oil over the board adds extra brightness.

What Makes This Special

This Greek Chicken Souvlaki Grazing Board with Feta Dip shines because it combines simplicity, bold Mediterranean flavors, and a playful way to serve dinner that doubles as a party spread. Grilling skewers infuses juicy chicken with smoky char, while crisp veggies and briny olives add texture and color. The creamy, tangy feta dip ties every bite together, making this board a crowd-pleaser whether you’re cooking for two or twenty. Print this article, save it for later, and feel free to drop a comment if you have questions or want to share your experience!

Print Recipe

Greek Chicken Souvlaki Grazing Board with Feta Dip

Author: Jason Brooks Courses: Dinner

Difficulty: Intermediate Prep Time 15 mins Cook Time 12 mins Rest Time 30 mins Total Time 57 mins

Calories: 530

Description

Grilled oregano-marinated chicken meets juicy tomatoes, crisp cucumbers, and briny olives on a board loaded with fresh crunch. Dip bites into a silky, herb-infused feta spread for ultimate Greek flavor.

Ingredients

Scale

1/2x 1x 2x 3x

• 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes

• ¹⁄₄ cup olive oil

• 2 tablespoons fresh lemon juice

• 2 cloves garlic, minced

• 1 tablespoon dried oregano

• 1 teaspoon salt

• ¹⁄₂ teaspoon black pepper

• 1 teaspoon paprika

• 1 cup cherry tomatoes, halved

• 1 cucumber, sliced

• 1 red onion, thinly sliced

• ¹⁄₂ cup kalamata olives, pitted

• 4 skewers (if using wooden skewers, soak them in water for at least 30 minutes)

• Fresh parsley, for garnish

• For the Feta Dip:

• 1 cup feta cheese, crumbled

• ¹⁄₂ cup Greek yogurt

• 2 tablespoons olive oil

• 1 tablespoon fresh lemon juice

• 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)

• Salt and pepper to taste

Instructions

1. In a large bowl, combine the olive oil, lemon juice, minced garlic, oregano, salt, black pepper, and paprika. Whisk until well mixed.
2. Add the cubed chicken to the marinade, ensuring all pieces are well coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
3. While the chicken marinates, prepare the feta dip. In a medium bowl, combine the crumbled feta, Greek yogurt, olive oil, lemon juice, dill, salt, and pepper. Mix until creamy and smooth. Adjust seasoning to taste. Set aside in the refrigerator.
4. Preheat a grill or grill pan over medium-high heat.
5. Thread the marinated chicken onto the skewers. Discard the marinade.
6. Grill the chicken skewers for 10-12 minutes, turning occasionally, until the chicken is cooked through and has nice grill marks.
7. While the chicken is grilling, arrange the cherry tomatoes, cucumber slices, red onion, and kalamata olives on a large serving platter to create an inviting grazing board.
8. Once the chicken is done, remove from the grill and let it rest for a few minutes. Cut the chicken into smaller pieces if desired.
9. Place the chicken skewers on the grazing board, along with the feta dip in a small bowl at the center or side of the platter.
10. Garnish everything with fresh parsley before serving.

Note

• Feel free to add more vegetables such as bell peppers or zucchini to the grazing board for variety.
• This dish pairs wonderfully with pita bread for dipping in the feta dip.
• For a vegetarian option, substitute chicken with cubed halloumi cheese or firm tofu marinated in the same mixture.
• This grazing board is perfect for gatherings and can be prepared ahead of time; just grill the chicken before serving.

Keywords: greek chicken,souvlaki,grazing board,feta dip,mediterranean,appetizer