vlaki Grazing Board with Yogurt Feta Dip Recipe
This Greek Grilled Chicken Souvlaki Grazing Board with Yogurt Feta Dip is a vibrant and flavorful dish perfect for sharing. Tender marinated chicken skewers grilled to perfection are paired with a creamy, tangy yogurt feta dip and arranged alongside fresh vegetables, olives, and warm pita bread for a delightful Mediterranean-inspired feast.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 45 minutes (including marination time)
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Greek
- Diet: Halal
Ingredients
Scale
For the Chicken Souvlaki:
- 600g chicken breast or thighs (halal), cut into cubes
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp paprika
- 1/2 tsp cumin
- 1 tsp salt
- 1/2 tsp black pepper
- Wooden skewers (soaked in water if needed)
For the Yogurt Feta Dip:
- 150g feta cheese
- 1/2 cup Greek yogurt
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 clove garlic
- 1 tbsp fresh dill or parsley
- Black pepper to taste
For the Grazing Board:
- Warm pita bread or flatbread
- Cherry tomatoes, halved
- Cucumber slices
- Red onion, thinly sliced
- Kalamata olives
- Roasted red peppers
- Fresh parsley or dill
- Lemon wedges
Instructions
- Marinate the Chicken: In a bowl, combine olive oil, lemon juice, minced garlic, dried oregano, paprika, cumin, salt, and black pepper. Add the chicken cubes to the marinade and mix well to coat. Cover and refrigerate for at least 30 minutes, preferably overnight for deeper flavor.
- Grill the Chicken: Thread the marinated chicken cubes onto the soaked wooden skewers. Heat a grill or grill pan over medium-high heat and cook the skewers for 10 to 12 minutes, turning occasionally until the chicken is golden brown and cooked through.
- Make the Yogurt Feta Dip: In a blender or food processor, combine the feta cheese, Greek yogurt, olive oil, lemon juice, garlic, and fresh dill or parsley. Blend until smooth and creamy. Season with black pepper to taste.
- Prepare the Board: Warm the pita bread or flatbread gently in an oven or on a pan. Arrange the bread on a large serving board as a base.
- Add Fresh Sides: Neatly arrange the grilled chicken skewers in the center of the board. Surround with halved cherry tomatoes, cucumber slices, thinly sliced red onion, Kalamata olives, roasted red peppers, and fresh herbs like parsley or dill.
- Finish & Serve: Place a bowl of the yogurt feta dip on the board. Garnish with lemon wedges and additional fresh herbs. Serve immediately to enjoy the combination of warm, tangy, and fresh flavors.
Notes
- For the best flavor, marinate the chicken overnight.
- Soak wooden skewers in water for at least 30 minutes before grilling to prevent burning.
- Use chicken thighs for juicier, more flavorful souvlaki; chicken breast offers a leaner option.
- The yogurt feta dip can be made ahead and refrigerated for up to 2 days.
- Customize the grazing board with additional vegetables or dips as preferred.
Nutrition
- Serving Size: 1 serving (includes 1/4 of chicken skewers, dip, and sides)
- Calories: 570 kcal
- Sugar: 5 g
- Sodium: 760 mg
- Fat: 27 g
- Saturated Fat: 9 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 5 g
- Protein: 42 g
- Cholesterol: 90 mg
Keywords: Greek chicken souvlaki, grilled chicken, yogurt feta dip, Mediterranean grazing board, healthy chicken recipe, summer grilling