Description
A Mediterranean feast perfect for sharing, featuring warm chicken skewers, roasted vegetables, olives, and a creamy feta dip.
Ingredients
- 2 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 2 tsp dried oregano
- 3 garlic cloves, minced
- 1 tsp smoked paprika
- Salt and pepper to taste
- Wooden or metal skewers
- 8 oz block feta cheese, crumbled
- 4 oz cream cheese, softened
- 2 tbsp Greek yogurt
- 1 tbsp lemon zest
- 1 tbsp olive oil
- Pinch of cayenne (optional)
- Pita wedges or flatbreads
- Roasted red peppers and zucchini
- Cherry tomatoes
- Cucumber slices
- Mixed olives
- Grapes and sliced apples
- Fresh herbs: parsley, dill
- Drizzle of extra-virgin olive oil
- Lemon wedges
Instructions
- Marinate the chicken: In a bowl combine olive oil, lemon juice, oregano, garlic, paprika, salt, and pepper. Add chicken, toss, and refrigerate for 15–30 minutes.
- Make the feta dip: In a food processor combine feta, cream cheese, Greek yogurt, lemon zest, olive oil, and cayenne. Pulse until smooth. Taste and adjust seasoning.
- Skewer and cook: Thread chicken onto skewers. Heat a grill pan or outdoor grill over medium-high heat. Grill for 3–4 minutes per side until charred at edges and cooked through (internal temp 165°F/75°C). For an oven option, broil for 6–8 minutes per side.
- Roast the vegetables: Toss peppers and zucchini in olive oil, salt, and pepper; roast at 425°F (220°C) for 15–20 minutes until tender.
- Assemble the board: Place the feta dip in the center, arrange skewers, roasted vegetables, fresh vegetables, bread, olives, and fruit around it. Garnish with herbs and a drizzle of olive oil.
Notes
Use thighs for juicier souvlaki; soak wooden skewers in water for 20 minutes before use to prevent burning. Let the chicken rest for 5 minutes off the heat to lock in juices.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Grilling, Roasting
- Cuisine: Mediterranean