Greek Chicken Souvlaki Grazing Board (Printable Version)
Grilled Greek souvlaki with creamy garlic feta, fresh veggies, olives, and warm pita on a stunning sharing board.
# Ingredient List:
→ 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 teaspoons dried oregano
06 - 1 teaspoon kosher salt
07 - 1/2 teaspoon freshly ground black pepper
→ Whipped Garlic Feta
08 - 8 oz feta cheese, crumbled
09 - 1/2 cup plain Greek yogurt
10 - 2 tablespoons olive oil
11 - 3 cloves garlic, minced
12 - Zest of 1 lemon
→ Grazing Board Accompaniments
13 - 1 English cucumber, sliced into rounds
14 - 1 cup cherry tomatoes, halved
15 - 1 cup mixed Greek olives
16 - 1 medium red onion, thinly sliced into rings
17 - 1 cup baby bell peppers, sliced
18 - Fresh dill or flat-leaf parsley for garnish
19 - 6 pita breads, cut into triangles (or gluten-free flatbread)
20 - Extra lemon wedges for serving
# How to Make:
01 - In a large mixing bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper. Add the chicken pieces and toss until evenly coated. Cover with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours for a more pronounced flavor.
02 - Combine the crumbled feta, Greek yogurt, olive oil, minced garlic, and lemon zest in a food processor. Blend on high until the mixture is completely smooth and creamy, scraping down the sides as needed. Transfer to a serving bowl, cover, and refrigerate until ready to assemble.
03 - Remove the chicken from the marinade and discard any excess liquid. Thread the chicken pieces tightly onto pre-soaked wooden skewers or metal skewers, leaving a small gap between pieces for even cooking.
04 - Preheat an outdoor grill or grill pan to medium-high heat and lightly oil the grates. Place the skewers on the grill and cook for 10 to 12 minutes, turning every 3 minutes, until the chicken is cooked through to an internal temperature of 165°F and has light char marks on all sides.
05 - Spread the whipped garlic feta in a bowl placed off-center on a large serving board or platter. Arrange the grilled souvlaki skewers alongside bowls of olives, and fan out the sliced cucumbers, cherry tomatoes, red onion rings, and baby bell peppers in clustered sections around the board. Place the pita triangles and lemon wedges in the remaining spaces and garnish everything with fresh dill or parsley.
06 - Present the grazing board immediately while the chicken is still warm. Allow guests to build their own plates or fold souvlaki and toppings into pita halves.
# Expert Tips:
01 -
- The contrast between smoky grilled chicken and cool whipped garlic feta will make guests think you trained in a taverna.
- Everything can be prepped ahead so you actually enjoy your own party instead of being stuck in the kitchen.
02 -
- If you skip soaking wooden skewers they will burn and possibly fall apart on the grill, which I learned the hard way at a dinner party.
- The whipped feta tastes even better made a day ahead, giving the garlic and lemon time to meld into something magical.
03 -
- Let the chicken rest for two minutes off the grill before serving so the juices redistribute instead of running out onto the board.
- Warming the pita directly on the grill for thirty seconds per side makes it soft and pliable with just enough char to feel authentic.