For the Chicken Souvlaki:

• 1 ½ lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• ½ teaspoon paprika
• Salt and black pepper, to taste
• Wooden skewers, soaked in water for 30 minutes

For the Feta Dip:

• 1 cup crumbled feta cheese
• ½ cup plain Greek yogurt
• 1 tablespoon olive oil
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 1 small clove garlic, minced
• 1 tablespoon chopped fresh dill

For the Grazing Board:

• Warm pita bread, cut into triangles
• Cherry tomatoes
• Sliced cucumbers
• Kalamata olives
• Roasted red peppers
• Fresh herbs (parsley, mint, or dill) for garnish