This twist on souvlaki uses whole lemon in the marinade for
extra bite. Start a day ahead to marinate the chicken and drain the
100 mlolive oil½ cup(firmly packed) fresh oregano1 tbspdried Greek oregano (see note)1lemon, unpeeled, coarsely chopped3garlic cloves2 tbspred wine vinegar8chicken thigh fillets, skin on16fresh bay leavesVillage salad1iceberg lettuce, coarsely chopped1½Lebanese cucumbers, coarsely chopped2 tbspmint1spring onion, thinly sliced1thick slice of Greek feta (about 100gm)1½ tbspextra-virgin olive oilJuiceof ½ lemon, or to tasteTomato yoghurt500 gmGreek yoghurt6vine-ripened tomatoes1garlic clove, finely choppedJuiceof ½ lemon, or to taste
Blend olive oil, fresh and Greek oregano, lemon and garlic in a food processor until smooth, add half the vinegar, season and process to combine. Pour into a large snap-lock bag, add chicken, seal and massage chicken to coat. Marinate in fridge for 3 hours or preferably overnight.
For tomato yoghurt, tip yoghurt into a muslin-lined sieve over a bowl, cover and drain overnight. Preheat a barbecue to high. Drizzle tomatoes with oil and barbecue until slightly blackened and skins split (8-10 minutes). Process in a food processor until smooth, pass through a fine sieve (discard solids), transfer to a saucepan and simmer until thickened (6-8 minutes). Cool, then stir through drained yoghurt with garlic and lemon juice, season to taste and refrigerate until required.
Remove chicken from marinade and thread onto skewers with a couple of bay leaves so the leaves sit under the flesh side of the chicken. Barbecue, turning occasionally until cooked through and juices run clear (10-15 minutes).
For village salad, combine lettuce, cucumber, mint and spring onion in a bowl and top with feta. Shake oil and lemon juice in a jar, season to taste, drizzle onto salad, season feta and serve salad with chicken and tomato yoghurt.