Greek Chicken Souvlaki Grazing Board (Print version)
Grilled Greek chicken souvlaki with whipped garlic feta, fresh vegetables, and pita on a shareable board.
# What goes in:
→ 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
04 - 4 cloves garlic, minced
05 - 2 tsp dried oregano
06 - 1 tsp kosher salt
07 - 1/2 tsp freshly ground black pepper
→ Whipped Garlic Feta
08 - 8 oz feta cheese, crumbled
09 - 1/2 cup full-fat Greek yogurt
10 - 2 tbsp extra-virgin olive oil
11 - 2 to 3 cloves garlic, minced
12 - Zest of 1 lemon
→ Grazing Board Accompaniments
13 - 1 English cucumber, sliced into rounds
14 - 1 cup cherry tomatoes, halved
15 - 1 cup mixed Greek olives (Kalamata, Castelvetrano, or green olives)
16 - 1 small red onion, thinly sliced into rings
17 - 1 cup baby bell peppers, sliced into strips
18 - Fresh dill or flat-leaf parsley sprigs for garnish
19 - 6 pita breads or gluten-free flatbreads, cut into triangles
20 - Extra lemon wedges for serving
# Cooking steps:
01 - In a large mixing bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper until well combined. Add the chicken pieces and toss thoroughly to coat every piece evenly. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours for a more pronounced flavor.
02 - Add the crumbled feta, Greek yogurt, olive oil, minced garlic, and lemon zest to a food processor. Blend on high for 1 to 2 minutes, scraping down the sides as needed, until the mixture is completely smooth and creamy. Transfer to a serving bowl, cover, and refrigerate until ready to assemble the board.
03 - Remove the marinated chicken from the refrigerator. Thread the chicken pieces onto soaked wooden skewers or metal skewers, leaving a small gap between pieces for even cooking. Discard any remaining marinade.
04 - Preheat an outdoor grill or indoor grill pan to medium-high heat. Lightly oil the grates. Place the skewers on the grill and cook for 10 to 12 minutes, turning every 3 minutes, until the chicken is cooked through to an internal temperature of 165°F and has light char marks on all sides. Remove from the grill and let rest for 2 to 3 minutes.
05 - Spread the whipped garlic feta in a bowl and place it toward the center of a large serving board or platter. Arrange the grilled chicken skewers alongside the feta. Fan out the sliced cucumber, halved cherry tomatoes, red onion rings, bell pepper strips, and olives in clusters around the board. Tuck pita triangles and lemon wedges into open spaces. Finish with generous sprigs of fresh dill or parsley.
06 - Serve immediately while the chicken is still warm. Invite guests to build their own plates or fold grilled chicken and toppings into pita bread with a generous spread of whipped garlic feta.
# Tips from flavorandfeast:
01 -
- The whipped garlic feta alone is worth making this entire board, and people will ask you for the recipe every single time.
- Everything can be prepped ahead, so you actually get to enjoy your own party instead of being stuck at the grill.
02 -
- Do not skip the marinating time because the lemon and oil need those thirty minutes to actually penetrate the chicken.
- The whipped feta tastes even better if you make it a day ahead and let the garlic flavor mellow overnight in the fridge.
03 -
- Press the chicken pieces lightly flat with your palm before threading so more surface area touches the grill and you get better char.
- A drizzle of good olive oil and a scatter of flaky salt over the entire finished board right before serving makes everything glisten and taste more vibrant.