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Greek Chicken Souvlaki Grazing Board with Feta Dip

Greek Chicken Souvlaki Grazing Board with Feta Dip Delight

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This Greek Chicken Souvlaki Grazing Board with Feta Dip invites sharing and indulges in Mediterranean flavors, making it perfect for gatherings.
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Prep Time 30 minutes
Cook Time 10 minutes
Marinating Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Appetizers
Cuisine: Mediterranean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Greek Chicken Souvlaki Ingredients
  • 2 lbs Boneless, skinless chicken breasts Chicken thighs can substitute.
  • ¼ cup Olive oil Avocado oil can be used.
  • 1 Juice of Lemon Freshly squeezed for best taste.
  • 3 cloves Garlic (minced) Adjust for taste.
  • 1 TB Dried oregano Fresh oregano can be used.
  • 1 tsp Paprika Smoked paprika can elevate flavor.
  • to taste Salt Essential seasoning.
  • to taste Black pepper Essential seasoning.
  • 10 pieces Wooden skewers (soaked in water) Prevents burning on grill.
Feta Dip Ingredients
  • 8 oz Feta cheese (crumbled) Can substitute with goat cheese.
  • 1 cup Plain Greek yogurt Sour cream can be used.
  • 2 TB Olive oil (for dip) No substitutions needed.
  • 1 tsp Lemon zest Grate finely.
  • 1 TB Lemon juice (for dip) Freshly squeezed preferred.
  • 1 small clove Garlic (minced) for dip Reduce for milder flavor.
  • 2 TB Chopped fresh dill Mint or parsley can be used.
Serving Ingredients
  • 1 loaf Warm pita bread (cut into triangles) Naan or flatbreads are alternatives.
  • 1 cup Cherry tomatoes Grape tomatoes can substitute.
  • 1 cup Sliced cucumbers Carrot sticks can be alternatives.
  • ½ cup Kalamata olives Any other type of olives can be used.
  • 1 cup Roasted red peppers Use jarred or homemade for best results.

Equipment

  • grill
  • Food Processor
  • medium bowl

Method
 

Preparation
  1. In a medium bowl, whisk together olive oil, lemon juice, garlic, oregano, paprika, salt, and black pepper until fully combined.
  2. Cut chicken breasts into cubes, coat with marinade, cover, and refrigerate for at least 30 minutes.
  3. Soak wooden skewers in water for 30 minutes to prevent burning. Thread chicken onto skewers.
  4. Preheat the grill to medium-high heat (400°F or 200°C).
  5. Place skewers on the grill, cooking for 8-10 minutes, turning occasionally until internal temperature reaches 165°F (75°C).
  6. Blend feta cheese, Greek yogurt, olive oil, lemon zest, lemon juice, garlic, and dill until creamy and smooth.
  7. Arrange grilled skewers on a serving board with bowls of feta dip, olives, peppers, tomatoes, cucumbers, and pita triangles.
  8. Garnish with fresh herbs before serving.

Nutrition

Serving: 1plateCalories: 450kcalCarbohydrates: 30gProtein: 30gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 80mgSodium: 500mgPotassium: 700mgFiber: 3gSugar: 4gVitamin A: 700IUVitamin C: 30mgCalcium: 250mgIron: 2mg

Notes

Marinate chicken for deeper flavor, soak skewers for safety, and customize feta dip with herbs.

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