The summer issue

Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for just $6 an issue - offer ends 29th January, 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

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
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 4 people

Drink Suggestion

Savoury young sangiovese.

Featured in

Jan 2013

You might also like...

Beef cheek recipes

recipes

Pave de boeuf with Roquefort sauce and gratin dauphinoise

A culinary Tour de France

recipes

Pan-fried John Dory agrodolce with endive and goat’s cheese

Saltimbocca alla Romana

recipes

Piccata di vitello

Adana kofte

recipes

Roast lamb loin with couscous and pumpkin

Pork chops with fennel

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×