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Board with Feta Dip & Hot Honey Drizzle Recipe

Board with Feta Dip & Hot Honey Drizzle Recipe
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★★★★★

4.9 from 17 reviews

This Greek Grilled Chicken Souvlaki Grazing Board features tender marinated chicken skewers served with a creamy feta dip and a spicy hot honey drizzle. Paired with fresh vegetables, olives, and warm pita bread, this vibrant and flavorful dish is perfect for sharing and brings the authentic taste of Greece to your table.

Ingredients

Scale

For the Chicken Souvlaki

  • 2 large chicken breasts, cut into chunks
  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 tbsp red wine vinegar
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1/2 tsp paprika
  • 1/2 tsp cumin
  • Salt and black pepper to taste
  • Wooden skewers (soaked in water)

For Feta Dip

  • 1 cup crumbled feta cheese
  • 1/2 cup plain Greek yogurt
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 1 clove garlic, minced
  • Black pepper to taste

For Hot Honey Drizzle

  • 1/4 cup honey
  • 1/2 tsp chili flakes
  • 1/2 tsp hot sauce (optional)

For the Grazing Board

  • 1 cup cherry tomatoes
  • 1/2 cup cucumber slices
  • 1/2 cup olives (Kalamata & green)
  • 1/2 cup pita bread or flatbread, warmed
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup fresh parsley
  • 1/4 cup fresh mint

Instructions

  1. Marinate the Chicken: In a bowl, whisk together olive oil, lemon juice, red wine vinegar, garlic powder, dried oregano, paprika, cumin, salt, and black pepper. Add the chicken chunks and toss to coat evenly. Cover and marinate for at least 30 minutes to infuse the flavors.
  2. Prepare the Chicken Skewers: Thread the marinated chicken pieces onto the soaked wooden skewers carefully, ensuring even distribution of the pieces for consistent cooking.
  3. Grill the Chicken: Heat a grill or grill pan to medium-high heat. Cook the chicken skewers for 10-12 minutes, turning occasionally, until the chicken is fully cooked through and has a nice char on the edges.
  4. Make the Feta Dip: In a blender or mixing bowl, combine crumbled feta cheese, Greek yogurt, olive oil, lemon juice, lemon zest, minced garlic, and black pepper. Blend or stir until the dip is creamy and smooth.
  5. Prepare the Hot Honey Drizzle: Warm the honey gently in a small saucepan over low heat. Stir in chili flakes and optional hot sauce. Allow the mixture to infuse for a few minutes off the heat.
  6. Assemble the Grazing Board: Arrange the grilled chicken souvlaki skewers on a large serving board. Add small bowls of feta dip and hot honey drizzle alongside. Surround with cherry tomatoes, cucumber slices, Kalamata and green olives, warmed pita bread, thinly sliced red onions, fresh parsley, and mint to create a colorful and inviting display.
  7. Serve: Drizzle some hot honey over the chicken if desired. Serve the board warm and enjoy a delicious Mediterranean feast perfect for sharing.

Notes

  • Soak wooden skewers in water for at least 30 minutes before grilling to prevent burning.
  • For a spicier kick, increase the chili flakes in the hot honey drizzle or add more hot sauce.
  • Use fresh herbs like parsley and mint for the best flavor and presentation.
  • This recipe is best enjoyed fresh but leftovers can be refrigerated and consumed within 2 days.
  • To make this gluten-free, substitute pita bread with gluten-free flatbread or omit it.

Nutrition

Keywords: Greek grilled chicken, chicken souvlaki, feta dip, hot honey drizzle, Mediterranean grazing board, healthy grilling, summer recipes

Find it online: https://maicook.com/board-with-feta-dip-and-hot-honey-drizzle-recipe/