Greek Chicken Souvlaki Grazing Board

A vibrant Mediterranean grazing board featuring juicy grilled chicken souvlaki, warm pita bread, creamy tzatziki, crisp vegetables, olives, feta cheese, and fresh herbs. Perfect for entertaining, family dinners, or casual gatherings.

Prep Time: 25 minutes (plus marinating time)
Marinate Time: 1–4 hours (recommended)
Cook Time: 15 minutes
Total Time: 1 hour 40 minutes (including 1 hour marinating)
Servings: 6

Ingredients
For the Chicken Souvlaki
2 lbs (900 g) boneless, skinless chicken breast or thighs, cut into 1½-inch cubes
3 tablespoons olive oil
Juice of 1 large lemon
4 garlic cloves, minced
1 tablespoon dried oregano
1 teaspoon dried thyme
1 teaspoon paprika
1 teaspoon kosher salt
½ teaspoon black pepper
1 tablespoon chopped fresh parsley
Wooden Skewers
10–12 skewers (soaked in water for 30 minutes if wooden)
Homemade Tzatziki
1½ cups plain Greek yogurt
½ English cucumber, grated and squeezed dry
2 garlic cloves, minced
1 tablespoon lemon juice
1 tablespoon olive oil
1 tablespoon chopped fresh dill
½ teaspoon salt
¼ teaspoon black pepper
Grazing Board Ingredients
4 pita breads, warmed and sliced
1 cup hummus
8 oz (225 g) feta cheese, cubed
1 cup Kalamata olives
1 cup cherry tomatoes
1 cucumber, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
½ red onion, thinly sliced
1 cup stuffed grape leaves (dolmas), optional
1 cup roasted red peppers
Fresh parsley
Fresh mint
Lemon wedges
Optional Extras
Marinated artichokes
Pickled onions
Pepperoncini
Roasted chickpeas
Grilled zucchini
Baba ganoush
Extra virgin olive oil for drizzling
Instructions
Step 1: Marinate the Chicken

In a large bowl combine:

Olive oil
Lemon juice
Garlic
Oregano
Thyme
Paprika
Salt
Pepper
Parsley

Add chicken cubes and toss until evenly coated.

Cover and refrigerate for at least 1 hour, preferably 4 hours.

Step 2: Make the Tzatziki

Combine:

Greek yogurt
Grated cucumber
Garlic
Lemon juice
Olive oil
Dill
Salt
Pepper

Mix well.

Cover and refrigerate until serving.

Step 3: Cook the Chicken

Thread marinated chicken onto skewers.

Grill over medium-high heat for 10–15 minutes, turning occasionally until:

Internal temperature reaches 165°F (74°C)
Chicken is lightly charred
Juices run clear

Let rest for 5 minutes.

Step 4: Warm the Pita

Heat pita bread for:

1–2 minutes on the grill
OR
20 seconds in the microwave
OR
5 minutes in a 350°F (175°C) oven

Cut into wedges.

Step 5: Assemble the Grazing Board

Arrange on a large wooden board:

Chicken souvlaki
Warm pita
Bowl of tzatziki
Bowl of hummus
Feta cubes
Kalamata olives
Tomatoes
Cucumbers
Bell peppers
Red onion
Dolmas
Roasted peppers
Fresh herbs
Lemon wedges

Finish with a drizzle of olive oil over the feta and hummus if desired.

Serve immediately.

Nutrition Information (Approximate Per Serving)
Calories: 620
Protein: 42 g
Carbohydrates: 30 g
Fat: 36 g
Saturated Fat: 9 g
Fiber: 5 g
Sugar: 6 g
Sodium: 890 mg
Cholesterol: 125 mg
Calcium: 220 mg
Iron: 3 mg

Nutrition values are approximate and will vary depending on the ingredients and serving sizes.

Allergen Information

Contains:

Milk (Greek yogurt, feta cheese)
Wheat (pita bread)

May contain (depending on store-bought products):

Sesame (hummus, tahini)
Soy (some pita breads or marinades)

Does not intentionally contain:

Peanuts
Tree nuts
Eggs
Fish
Shellfish
Nut Safety

This recipe contains no nuts in its core ingredients. If serving someone with a nut allergy, check labels on store-bought pita, hummus, feta, olives, and other prepared items for possible cross-contamination or shared manufacturing facilities.

Tips for Success
Chicken thighs stay juicier than chicken breast.
Marinate for at least 4 hours for the best flavor.
Don’t overcrowd the skewers to ensure even cooking.
Squeeze fresh lemon over the chicken just before serving for extra brightness.
Pat the grated cucumber dry well to keep the tzatziki thick and creamy.
Prepare the dips and vegetables ahead of time for easy assembly.
Storage

Refrigerator: Store cooked chicken and toppings separately in airtight containers for up to 3 days.

Freezer: Freeze cooked chicken for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating: Warm the chicken gently in a skillet, oven, or microwave until heated through. Assemble the grazing board with fresh vegetables and dips just before serving.

Frequently Asked Questions (FAQs)
1. Can I use chicken thighs instead of breasts?

Yes. Chicken thighs are more flavorful and remain juicy after grilling.

2. Can I cook the chicken without a grill?

Absolutely. Use a grill pan, cast-iron skillet, broiler, or bake the skewers in a 425°F (220°C) oven until the chicken reaches 165°F (74°C).

3. Can I prepare this board ahead of time?

Yes. Marinate the chicken, prepare the tzatziki, and chop the vegetables in advance. Grill the chicken just before serving for the best texture.

4. Can I make this gluten-free?

Yes. Replace the pita bread with gluten-free flatbread or serve with gluten-free crackers and verify that all packaged ingredients are certified gluten-free.

5. Is homemade tzatziki better than store-bought?

Homemade tzatziki is fresher, creamier, and allows you to control the garlic, herbs, and seasoning.

6. What other dips can I include?

Baba ganoush, whipped feta, muhammara, or roasted red pepper dip are excellent additions.

7. Can I add more protein options?

Yes. Grilled shrimp, lamb kebabs, falafel, or grilled halloumi make great additions to the grazing board.

8. What vegetables pair well with this board?

Try grilled zucchini, eggplant, radishes, carrots, celery, or snap peas for extra variety and color.

9. How do I keep the board fresh during a party?

Keep cold items chilled until serving and replenish vegetables, dips, and pita as needed. If serving outdoors, avoid leaving dairy-based dips at room temperature for more than 2 hours (or 1 hour in very hot weather).

10. What drinks pair well with Greek Chicken Souvlaki Grazing Board?

Sparkling water with lemon, iced tea, fresh lemonade, cucumber-mint water, or a crisp white wine pair beautifully with the fresh Mediterranean flavors.