Greek Chicken Souvlaki Grazing Board with Feta Dip & Roasted Vegetables

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Greek Chicken Souvlaki Grazing Board with Feta Dip & Roasted Vegetables

A vibrant Mediterranean-style spread with juicy skewers, creamy feta dip, and caramelized vegetables

This dish brings together smoky grilled chicken, tangy feta, and sweet roasted vegetables. It’s perfect for sharing—think of it as a centerpiece platter where everyone can mix, match, and build their own bites.

 Ingredients:

Chicken Souvlaki

  • 700g boneless chicken (thighs preferred for juiciness), cut into chunks
  • 3 tbsp olive oil
  • Juice of 1 lemon
  • 4 garlic cloves, minced
  • 1 tsp dried oregano
  • 1 tsp paprika
  • ½ tsp cumin (optional, adds warmth)
  • Salt & black pepper
  • Wooden or metal skewers

 Creamy Feta Dip

  • 200g feta cheese
  • 100g Greek yogurt
  • 1–2 tbsp olive oil
  • 1 small garlic clove
  • 1 tbsp lemon juice
  • Black pepper
  • Optional: fresh dill or parsley

Roasted Vegetables

  • 1 zucchini, sliced
  • 1 red bell pepper, chunked
  • 1 yellow bell pepper, chunked
  • 1 red onion, sliced into wedges
  • 1 cup cherry tomatoes
  • 3 tbsp olive oil
  • 1 tsp oregano
  • Salt & pepper

 Grazing Board Extras (Highly Recommended)

  • Warm pita bread or flatbread
  • Olives (Kalamata preferred)
  • Fresh cucumber slices
  • Cherry tomatoes (fresh, for contrast)
  • Hummus or tzatziki
  • Lemon wedges
  • Fresh herbs for garnish

Step-by-Step Instructions

Step 1: Marinate the Chicken

In a bowl, combine olive oil, lemon juice, garlic, oregano, paprika, cumin, salt, and pepper.
Add the chicken and mix thoroughly so every piece is coated.

Tip: Cover and marinate for at least 1 hour, but overnight is best for deep flavor.

Step 2: Prepare the Feta Dip

In a food processor (or mash by hand for a rustic texture), blend:

  • Feta
  • Greek yogurt
  • Olive oil
  • Garlic
  • Lemon juice

Blend until smooth and creamy.

Adjust texture:

  • Add more yogurt for a lighter dip
  • Add olive oil for richness

Finish with black pepper and herbs. Chill until serving.

Step 3: Roast the Vegetables

Preheat oven to 200°C (400°F).

Toss vegetables with olive oil, oregano, salt, and pepper.
Spread on a baking tray in a single layer.

Roast for 20–25 minutes, until:

  • Edges are slightly charred
  • Vegetables are soft but not mushy

Step 4: Cook the Chicken Souvlaki

Thread marinated chicken onto skewers.

Cook using one of these methods:

Grill (best flavor):

  • Medium-high heat
  • 10–12 minutes, turning occasionally

Oven:

  • 200°C (400°F) for 18–20 minutes

Pan:

  • Medium-high heat, 10–12 minutes

Chicken should be golden with slight char and fully cooked inside.

Step 5: Assemble the Grazing Board

This is where it becomes special.

Start with a large wooden board or platter:

  1. Place chicken skewers in the center
  2. Add a bowl of feta dip
  3. Arrange roasted vegetables around
  4. Fill gaps with:
    • Pita bread
    • Olives
    • Fresh veggies
    • Extra dips

Finish with:

  • Drizzle of olive oil
  • Sprinkle of herbs
  • Lemon wedges for squeezing

 Flavor Profile

  • Chicken: smoky, garlicky, citrusy
  • Feta dip: creamy, salty, tangy
  • Vegetables: sweet, caramelized, slightly crisp
  • Overall: fresh, balanced, and satisfying

 Tips for Success

  • Use chicken thighs for juicier skewers
  • Don’t overcrowd the roasting tray—this ensures caramelization
  • Let the chicken rest for a few minutes after cooking
  • Warm the pita just before serving

Serving Idea

Serve this board family-style. Guests can:

  • Wrap chicken in pita
  • Dip into feta
  • Mix with veggies

It turns dinner into an interactive experience rather than just a meal.

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