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Grazing Board with Feta Dip & Olive Mix Recipe

Grazing Board with Feta Dip & Olive Mix Recipe
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★★★★★

4.7 from 12 reviews

This Greek Grilled Chicken Souvlaki Grazing Board with Feta Dip & Olive Mix offers a vibrant and shareable Mediterranean spread. Featuring tender marinated grilled chicken skewers, creamy feta dip, a zesty olive mix, and fresh veggies, all served with warm pita bread, this dish combines bold flavors and textures perfect for casual gatherings or light meals.

Ingredients

Scale

For the 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

For the 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

For the Olive Mix

  • 1/2 cup mixed olives (green & black), pitted
  • 1 tablespoon olive oil
  • 1 teaspoon lemon juice
  • 1/2 teaspoon dried oregano
  • Pinch of chili flakes (optional)

For the Grazing Board

  • 2–3 pita breads or flatbreads
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, sliced
  • 1/2 red onion, thinly sliced
  • 1/2 cup roasted red peppers
  • 1/4 cup feta cheese, crumbled
  • Fresh parsley, chopped
  • Lemon wedges

Instructions

  1. Marinate the Chicken: In a bowl, combine olive oil, lemon juice, minced garlic, dried oregano, paprika, ground cumin, salt, and black pepper. Add the cubed chicken breasts and toss everything together until the chicken is fully coated. Cover and let marinate in the refrigerator for 20–30 minutes to allow the flavors to develop.
  2. Grill the Chicken: Thread the marinated chicken pieces onto skewers or cook them in a preheated grill pan over medium-high heat. Grill the chicken for 8–10 minutes, turning occasionally, until golden brown and cooked through.
  3. Prepare the Feta Dip: In a blender or mixing bowl, combine the feta cheese, Greek yogurt, olive oil, lemon juice, garlic clove, and a pinch of salt. Blend or whisk until the mixture is smooth and creamy. Add 2–3 tablespoons of water as needed to reach your desired consistency.
  4. Make the Olive Mix: In a small bowl, mix the pitted olives with olive oil, lemon juice, dried oregano, and optional chili flakes for a little heat. Stir well to combine and let the flavors marry for a few minutes.
  5. Warm the Pita Breads: Heat pita breads or flatbreads in a dry pan, oven, or grill until they become soft and slightly toasted, perfect for scooping and wrapping.
  6. Assemble the Grazing Board: On a large serving board or platter, arrange the grilled chicken souvlaki skewers. Place small bowls of feta dip and olive mix on the board. Surround these bowls with pita breads, cherry tomatoes, cucumber slices, thinly sliced red onion, roasted red peppers, and crumbled feta cheese.
  7. Garnish and Serve: Sprinkle chopped fresh parsley over the board and add lemon wedges around the edges. Serve immediately to enjoy the fresh, vibrant flavors and textures of this Mediterranean-inspired grazing board.

Notes

  • For extra smoky flavor, cook the chicken over a charcoal grill if possible.
  • Marinate chicken longer (up to 2 hours) for deeper flavor infusion.
  • Use gluten-free flatbread or pita to make this dish gluten-free.
  • The feta dip can be prepared ahead and refrigerated for up to 2 days.
  • Feel free to add other fresh veggies like bell peppers or radishes for variety.
  • Chili flakes in the olive mix are optional and can be omitted to keep the heat mild.

Nutrition

Keywords: Greek grilled chicken, souvlaki, feta dip, olive mix, Mediterranean grazing board, healthy chicken recipe, summer grilling

Find it online: https://maicook.com/grazing-board-with-feta-dip-and-olive-mix-recipe/