Greek Chicken Souvlaki Grazing Board with Feta Dip & Roasted Vegetables
Ingredients
- 2 lbs boneless, skinless chicken thighs or breasts, cut into chunks
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 3 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 teaspoon paprika
- Salt and black pepper to taste
- Wooden skewers (soaked if needed)
- 2–3 pita breads, warmed and sliced
- Roasted Vegetables
- 1 zucchini, sliced
- 1 red bell pepper, sliced
- 1 cup cherry tomatoes
- 1/2 red onion, sliced
- 2 tablespoons olive oil
- 1/2 teaspoon paprika
- Salt and black pepper to taste
Feta Dip
- 1 cup feta cheese, crumbled
- 1/2 cup Greek yogurt
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 clove garlic
- Salt and black pepper to taste
Fresh parsley for garnish
Lemon wedges for serving
Directions
Preheat oven to 200°C (400°F).
Mix olive oil, lemon juice, lemon zest, garlic, oregano, paprika, salt, and pepper. Marinate chicken for at least 1 hour.
Toss zucchini, bell pepper, cherry tomatoes, and red onion with olive oil, paprika, salt, and pepper. Roast for 20–25 minutes until tender and slightly caramelized.
Thread chicken onto skewers.
Grill over medium-high heat for 10–12 minutes, turning until fully cooked and lightly charred.
Blend feta, Greek yogurt, olive oil, lemon juice, garlic, salt, and pepper until smooth and creamy.
Arrange skewers, roasted vegetables, and pita bread on a large grazing board.
Serve with feta dip in the center, garnish with parsley, and add lemon wedges.
Greek Chicken Souvlaki Grazing Board with Feta Dip & Roasted Vegetables
Greek Chicken Souvlaki Grazing Board with Feta Dip & Roasted Vegetables