Greek Chicken Souvlaki Grazing Board with Feta Dip

Ingredients

• 2 lbs chicken breast, cut into 1-inch cubes
• 1/4 cup high-quality olive oil
• 2 tablespoons fresh lemon juice
• 4 cloves garlic, minced
• 1 tablespoon dried oregano
• 1 teaspoon ground cumin
• Salt and pepper to taste
• Wooden or metal skewers
• 8 oz feta cheese, crumbled
• 1/2 cup Greek yogurt
• 1 clove garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• Pita bread or pita chips
• Sliced cucumbers
• Cherry tomatoes, halved
• Olives (Kalamata or green)
• Fresh herbs (parsley or mint) for garnish
• Extra lemon wedges

Instructions

1. Marinate the Chicken: In a large bowl, combine olive oil, lemon juice, minced garlic, oregano, cumin, salt, and pepper. Add the chicken cubes and toss until well coated. Cover and refrigerate for at least 1 hour, or overnight for best flavor.
2. Prepare the Feta Dip: In a medium bowl, combine crumbled feta cheese, Greek yogurt, minced garlic, olive oil, lemon juice, oregano, salt, and pepper. Mix until smooth and creamy. Adjust seasoning to taste. Cover and refrigerate until ready to serve.
3. Skewer the Chicken: Preheat your grill or grill pan over medium-high heat. Thread the marinated chicken onto the skewers, leaving a little space between each piece for even cooking.
4. Grill the Skewers: Place the skewers on the grill and cook for 10-12 minutes, turning occasionally, until the chicken is cooked through and has nice grill marks.
5. Assemble the Grazing Board: On a large serving platter or board, arrange the grilled chicken skewers, pita bread, sliced cucumbers, cherry tomatoes, and olives attractively.
6. Garnish and Serve: Sprinkle fresh herbs over the board. Serve immediately and enjoy the delicious meze platter with friends and family!