Greek Chicken Souvlaki Grazing Board (Printable)
Grilled Greek chicken souvlaki on a vibrant grazing board with garlic feta, fresh veggies, olives, and pita.
# What You'll Need:
→ Chicken Souvlaki
01 - 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
02 - 1/4 cup olive oil
03 - Juice of 1 large lemon
04 - 4 cloves garlic, minced
05 - 2 tsp dried oregano
06 - 1 tsp salt
07 - 1/2 tsp black pepper
→ Whipped Garlic Feta
08 - 8 oz feta cheese, crumbled
09 - 1/2 cup Greek yogurt
10 - 2 tbsp olive oil
11 - 2–3 cloves garlic, minced
12 - Zest of 1 lemon
→ Grazing Board Additions
13 - 1 English cucumber, sliced
14 - 1 cup cherry tomatoes, halved
15 - 1 cup mixed Greek olives
16 - 1 red onion, thinly sliced
17 - 1 cup baby bell peppers, sliced
18 - Fresh dill or parsley for garnish
19 - 6 pita breads (or gluten-free flatbread), cut into triangles
20 - Extra lemon wedges
# Steps:
01 - In a large bowl, combine olive oil, lemon juice, garlic, oregano, salt, and pepper. Add chicken pieces, toss to coat evenly, cover, and refrigerate for 30 minutes or up to 2 hours for deeper flavor penetration.
02 - In a food processor, blend crumbled feta, Greek yogurt, olive oil, garlic, and lemon zest until smooth and creamy. Transfer to a serving bowl and refrigerate until ready to use.
03 - Thread the marinated chicken pieces onto soaked wooden skewers or metal skewers, leaving a small gap between pieces for even cooking.
04 - Preheat grill or grill pan to medium-high heat. Cook the skewers for 10–12 minutes, turning occasionally, until the chicken is cooked through and lightly charred on the edges.
05 - On a large serving tray or board, arrange the whipped garlic feta, grilled chicken souvlaki skewers, sliced cucumber, cherry tomatoes, olives, red onion, baby bell peppers, pita triangles, and lemon wedges. Garnish generously with fresh dill or parsley.
06 - Serve immediately, allowing guests to build their own plates or wraps with the assorted components.
# Expert Tips:
01 -
- The whipped garlic feta alone is reason enough to make this, and people will genuinely ask you for the recipe.
- Everything can be prepped ahead, so you are actually socializing at your own gathering instead of stuck at the grill the whole time.
- It looks extravagant on a board but the components are surprisingly straightforward to pull off.
02 -
- If the feta seems too thick to whip smoothly, add a spoonful of yogurt at a time until it reaches a spreadable consistency.
- Do not skip the resting time after grilling, those few minutes let the juices redistribute so the chicken stays moist.
03 -
- Pat the chicken dry before marinating so the oil and lemon actually adhere instead of sliding off wet meat.
- Warm the pita directly on the grill for 30 seconds per side right after the chicken comes off, the char marks make them irresistible.