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Pea and ham soup

Barbecued oregano chicken with tzatziki and warm pita bread


You'll need

½ cup (firmly packed) oregano 2 garlic cloves, coarsely chopped To serve: finely grated rind and juice of 2 lemons, plus wedges 60 ml (¼ cup) olive oil 1 tsp each dried mint and dried Greek oregano (see note) 8 chicken thigh fillets To serve: warm pita bread To serve: baby cos, mint and chopped telegraph cucumber salad   Tzatziki 100 gm plain yoghurt 2 tbsp extra-virgin olive oil Juice of 1 lemon ¼ cup coarsely chopped mint 1 garlic clove, minced 1 tsp dried mint 1 telegraph cucumber, coarsely grated

Method

  • 01
  • Pound fresh oregano, garlic, lemon rind and 1 tsp sea salt in a mortar and pestle to a coarse paste, stir in lemon juice, oil and dried herbs, add pepper to taste and transfer to a non-reactive container. Add chicken, turn to coat, cover and refrigerate to marinate (2 hours).
  • 02
  • Meanwhile, for tzatziki, combine all ingredients except cucumber in a bowl, season to taste and stir to combine. Squeeze cucumber to remove excess liquid then add to yoghurt mixture, season to taste and refrigerate for flavours to develop (1 hour).
  • 03
  • Heat a barbecue (or char-grill pan) to medium-high heat. Drain chicken from marinade and char-grill, turning occasionally, until cooked through (8-10 minutes). Season to taste and thickly slice.
  • 04
  • Top warm pita bread with chicken, tzatziki and salad and serve with lemon wedges.

Note Dried Greek oregano, also known as rigani, is available from Greek delicatessens. If it's unavailable, substitute dried oregano.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Savoury young sangiovese.

Featured in

Jan 2013

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