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g Board with Feta Dip & Marinated Olives Recipe

g Board with Feta Dip & Marinated Olives Recipe
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★★★★★

4.9 from 15 reviews

This Greek Grilled Chicken Souvlaki Grazing Board features tender, marinated chicken skewers grilled to perfection, served alongside a creamy feta dip, marinated olives, fresh vegetables, and warm pita bread. It’s a vibrant, Mediterranean-inspired dish ideal for sharing and bursting with bold flavors.

Ingredients

Scale

Chicken Souvlaki

  • 2 large chicken breasts, cut into cubes
  • 3 tablespoons olive oil
  • Juice of 1 lemon
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Feta Dip

  • 4 oz feta cheese
  • 1/3 cup Greek yogurt
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1 clove garlic
  • 2–3 tablespoons water (to thin if needed)
  • Pinch of salt

Marinated Olives

  • 1 cup mixed olives (green, black, Kalamata)
  • 1 tablespoon olive oil
  • 1 teaspoon lemon juice
  • 1/2 teaspoon dried oregano
  • 1 clove garlic, lightly crushed
  • Pinch of chili flakes (optional)

Grazing Board Accompaniments

  • 2–3 pita breads or flatbreads, warmed and cut
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, sliced
  • 1/2 red onion, thinly sliced
  • 1/2 cup roasted red peppers
  • 1/4 cup crumbled feta
  • Fresh parsley or mint for garnish
  • Lemon wedges for serving

Instructions

  1. Prepare the Marinade: In a bowl, mix olive oil, lemon juice, minced garlic, dried oregano, paprika, cumin, salt, and black pepper thoroughly. This marinade infusion will give the chicken its characteristic tangy, herby flavor.
  2. Marinate the Chicken: Add the cubed chicken breasts to the marinade. Toss well to coat evenly. Cover and refrigerate for 20–30 minutes, allowing the flavors to penetrate the meat.
  3. Grill the Chicken: Thread marinated chicken onto skewers or place directly on a grill pan over medium-high heat. Grill for about 8–10 minutes, turning occasionally, until chicken is golden and cooked through (internal temperature should reach 165°F/74°C).
  4. Make the Feta Dip: In a blender or food processor, combine feta cheese, Greek yogurt, olive oil, lemon juice, garlic, and a pinch of salt. Blend until smooth. Add 2–3 tablespoons of water gradually to achieve a creamy, dip-like consistency. Adjust seasoning as needed.
  5. Prepare Marinated Olives: In a separate bowl, combine mixed olives with olive oil, lemon juice, dried oregano, lightly crushed garlic, and optional chili flakes. Stir well and let this mixture marinate at room temperature for at least 15–20 minutes to enhance flavor.
  6. Warm the Pita Bread: Heat pita breads or flatbreads until soft and slightly toasted. Cut into wedges or strips suitable for dipping and scooping.
  7. Assemble the Grazing Board: On a large serving board, arrange the grilled chicken souvlaki skewers prominently. Place small bowls of feta dip and marinated olives around the chicken. Surround everything with warm pita pieces, cherry tomatoes, cucumber slices, thinly sliced red onion, roasted red peppers, and sprinkle crumbled feta over the vegetables.
  8. Garnish and Serve: Finish the board by garnishing with fresh parsley or mint leaves and lemon wedges. Serve immediately to enjoy a fresh and colorful Mediterranean grazing experience.

Notes

  • For extra smoky flavor, cook the chicken over charcoal or wood grill if available.
  • Chicken can be substituted with lamb or pork for variation.
  • Keep the feta dip refrigerated until ready to serve to maintain freshness.
  • Adjust spices in the marinade according to your preferred heat and flavor intensity.
  • Leftover grilled chicken can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Keywords: Greek chicken souvlaki, grilled chicken, feta dip, marinated olives, Mediterranean grazing board, pita bread, healthy grilling, Greek cuisine

Find it online: https://maicook.com/g-board-with-feta-dip-and-marinated-olives-recipe/