Prep the dips ahead of time if possible. Keep them in the fridge until you're ready to assemble the platter.

To prepare the chicken: cut the chicken into kebab-size pieces and place in a bowl. Toss with the olive oil, oregano, lemon juice, garlic, and salt & pepper. Put the bowl in the fridge and marinate for at least 30 minutes. You could also put everything in a large Ziploc. Cover the bowl if you're marinading for longer than an hour. You can marinade the chicken overnight if that's easier.

When you're about an hour away from wanting to serve the platter, start prepping the potato wedges (you'll need to soak the potatoes in cold water for 30 minutes).

While the potato wedges are soaking, start preparing the garnishes. Set aside until needed.

I suggest grilling the chicken and baking the potato wedges around the same time. It is easier if you have a second person to help you with this since you do need to flip the potato wedges halfway through baking, and the chicken needs to be turned every few minutes. If you can't do two things at once, I would suggest grilling the chicken first because it doesn't need to be hot to taste good, while the potato wedges do (in my opinion!).

To grill the chicken, grease the grate and pre-heat your grill to high. Thread the chicken on wooden or metal skewers (it's a good idea to soak wood ones first so they don't splinter and burn as easily). Reduce heat to medium-high. Cook the chicken for about 15 minutes total time (or until it's cooked through), turning every few minutes. We used our gas BBQ, cooking the chicken with the lid down. A grill pan would work too. Adjust cooking time as needed.

Add your dips to the platter. Arrange your potato wedges and chicken skewers on the platter when they're ready. Sprinkle the garnishes over top as desired (I sprinkled the feta mostly on the fries), drizzle on some olive oil, and it serve with plenty of pita bread. Marvel at your creation and dig in!