Greek Chicken Souvlaki Grazing Board with Feta Dip

🍴 Description

A grazing board brings together the best of Greek flavors: tender, marinated chicken souvlaki, creamy feta dip, fresh vegetables, olives, and pita bread — all in one vibrant, shareable platter. This is not only visually stunning but also highly interactive, allowing guests to assemble their own bites. It’s ideal for entertaining or for a colorful weeknight dinner.

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🛒 Ingredients (Serves 4–6)

Chicken Souvlaki

• 1½ lbs (700g) boneless, skinless chicken breasts or thighs, cut into 1-inch cubes

• 3 tablespoons olive oil

• Juice of 1 lemon

• 3 garlic cloves, minced

• 1 teaspoon dried oregano

• ½ teaspoon paprika

• Salt & pepper to taste

• Wooden skewers (soaked in water 30 minutes)

Feta Garlic Dip

• 8 oz (225g) feta cheese, block preferred

• 4 oz (115g) cream cheese, softened

• ¼ cup Greek yogurt

• 2 cloves garlic, minced

• 2 tablespoons olive oil

• 1 tablespoon lemon juice

• 1–2 tablespoons warm water (for thinning)

• 1–2 tablespoons chopped fresh dill or parsley

• Black pepper to taste

Grazing Board Components

• 1 cup cherry tomatoes

• 1 cucumber, sliced

• ½ cup Kalamata olives

• 1 red onion, thinly sliced

• 1–2 cups pita bread or pita chips

• ½ cup roasted red peppers (optional)

• ½ cup dolmas (stuffed grape leaves)

• Fresh parsley or dill for garnish

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🔥 Instructions

1️⃣ Marinate the Chicken

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

2. Add chicken cubes and toss until fully coated.

3. Cover and refrigerate for 30 minutes to 2 hours for best flavor.

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2️⃣ Prepare the Feta Dip

1. In a food processor, combine feta, cream cheese, Greek yogurt, garlic, olive oil, and lemon juice.

2. Blend until smooth.

3. Gradually add warm water, 1 tablespoon at a time, until creamy and spreadable.

4. Stir in fresh dill or parsley and black pepper.

5. Chill until ready to serve. Optional: drizzle with olive oil before serving.

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3️⃣ Cook the Chicken Souvlaki

Grill or Air Fry:

• Thread marinated chicken onto soaked skewers.

• Preheat grill or air fryer to medium-high heat.

• Grill/air fry for 10–12 minutes, turning occasionally, until cooked through (internal temp 165°F / 74°C).

• Let rest 5 minutes, then remove from skewers or serve directly on them.

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4️⃣ Assemble the Grazing Board

1. Place the feta dip in a small bowl in the center of the board.

2. Arrange chicken skewers or sliced chicken around the dip.

3. Add fresh vegetables, olives, pita, roasted peppers, and dolmas in colorful clusters.

4. Garnish with fresh parsley or dill.

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5️⃣ Serving Tips

• Encourage guests to make their own bites with chicken, dip, and veggies.

• Pair with tzatziki or hummus for extra variety.

• Serve immediately, or chill dip and prep veggies in advance to save time.

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💡 Tips for Success

• Chicken: Thighs stay juicier than breasts, but both work.

• Marinade: Longer marination enhances flavor.

• Feta Dip: Use a block of feta for creamier texture than crumbled feta.

• Pita: Lightly toast or warm for the best flavor.

• Presentation: Use a large wooden board or platter; cluster similar items together for visual appeal.

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❓ Q&A Section

Q1: Can I make this vegetarian?

• Yes! Replace chicken with grilled vegetables (zucchini, mushrooms, eggplant) or falafel.

Q2: Can I prep ahead?

• Chicken can be marinated 2 hours ahead.

• Feta dip can be made 1–2 days in advance and stored in the fridge.

• Vegetables can be chopped earlier in the day.

Q3: Can I use canned or jarred feta for the dip?

• Block feta is preferred for a smooth dip; jarred or pre-crumbled feta works but may be slightly grainy.

Q4: Can I bake the chicken instead of grilling?

• Yes! Bake at 400°F (200°C) for 15–20 minutes, turning halfway through.

Q5: Can this board be scaled up for a party?

• Absolutely! Double or triple ingredients, and use multiple boards for a beautiful spread.