Greek Chicken Souvlaki Grazing Board (Printable Version)
Grilled Greek souvlaki with whipped garlic feta, fresh veggies, olives, and pita on a stunning grazing board.
# What You 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 (about 3 tablespoons)
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 Greek yogurt
10 - 2 tablespoons olive oil
11 - 2 to 3 cloves garlic, minced
12 - Zest of 1 lemon
→ Grazing Board Additions
13 - 1 English cucumber, sliced into rounds
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 flat-leaf parsley for garnish
19 - 6 pita breads (or gluten-free flatbread), cut into triangles
20 - Extra lemon wedges for serving
# How To Make It:
01 - In a large bowl, whisk together the olive oil, lemon juice, garlic, oregano, salt, and pepper. Add the chicken pieces and toss until evenly coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more pronounced flavor.
02 - In a food processor, combine the crumbled feta, Greek yogurt, olive oil, garlic, and lemon zest. Blend until completely smooth and creamy, scraping down the sides as needed. Transfer to a serving bowl and refrigerate until ready to assemble.
03 - Remove the chicken from the marinade and thread the pieces onto 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. Cook the skewers for 10 to 12 minutes, turning every 3 to 4 minutes, until the chicken is cooked through and lightly charred on all sides.
05 - On a large serving board or platter, spread the whipped garlic feta in a bowl at one end. Arrange the grilled souvlaki skewers, sliced cucumber, cherry tomatoes, olives, red onion, bell peppers, pita triangles, and lemon wedges in clusters around the board. Garnish generously with fresh dill or parsley.
06 - Serve immediately while the chicken is warm, allowing guests to build their own plates or wraps with their preferred combinations.
# Helpful Hints:
01 -
- The whipped garlic feta alone is worth making this entire board, and people will genuinely ask you for the recipe after the first bite.
- Everything can be prepped ahead, so you are not scrambling when guests walk through the door.
- It looks like you spent all day on it, but the actual hands on time is surprisingly manageable.
02 -
- Do not skip soaking wooden skewers for at least 30 minutes, or they will catch fire on the grill and that is a headache nobody needs.
- Letting the chicken marinate the full 2 hours makes a noticeable difference in tenderness and flavor that 30 minutes simply cannot match.
- The whipped feta tastes even better if you make it a day ahead and let the flavors meld overnight in the fridge.
03 -
- Pat the chicken pieces dry before adding them to the marinade so the oil and lemon can actually penetrate instead of sliding off wet surfaces.
- Warm the pita on the grill for about 30 seconds per side right after the chicken comes off, because warm bread transforms the entire experience from good to unforgettable.