Greek Chicken Souvlaki Grazing Board with Garlic Feta Dip

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, preferably organic
• 1/4 cup high-quality extra virgin olive oil
• 3 tablespoons fresh lemon juice
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• Salt and black pepper, to taste
• Wooden or metal skewers
• 1 cup crumbled feta cheese
• 1/2 cup plain Greek yogurt
• 2 tablespoons high-quality olive oil
• 1 clove garlic, minced
• 1 tablespoon fresh lemon juice
• Salt and black pepper, to taste
• Fresh parsley, for garnish (optional)
• 1 cup cherry tomatoes, halved
• 1 cucumber, sliced into rounds or sticks
• 1 bell pepper, sliced into strips
• Pita bread or pita chips
• Olives (Kalamata or green)

Instructions

1. Prepare the Chicken Marinade: In a large bowl, combine the olive oil, lemon juice, minced garlic, oregano, thyme, paprika, salt, and black pepper. Whisk the ingredients together until well blended.
2. Marinate the Chicken: Cut the chicken breasts into 1-inch cubes and add them to the marinade. Cover with plastic wrap and marinate in the refrigerator for at least 1 hour, or up to overnight.
3. Soak Skewers (if wooden): If using wooden skewers, soak them in water for 30 minutes.
4. Prepare the Garlic Feta Dip: In a food processor, combine the crumbled feta cheese, Greek yogurt, olive oil, minced garlic, lemon juice, salt, and black pepper. Blend until smooth and creamy.
5. Skewer the Chicken: Preheat grill to medium-high heat. Thread the marinated chicken pieces onto the skewers.
6. Grill the Chicken Skewers: Place the skewers on the grill and cook for about 10-12 minutes, turning occasionally.
7. Assemble the Grazing Board: Arrange the grilled chicken souvlaki, cherry tomatoes, cucumber slices, bell pepper slices, olives, and pita bread on a large serving platter.
8. Serve: Serve the Greek Chicken Souvlaki grazing board with the garlic feta dip in the center for dipping.

Nutrition