Lemon-oregano chicken with tomato yoghurt and village salad


This twist on souvlaki uses whole lemon in the marinade for extra bite. Start a day ahead to marinate the chicken and drain the yoghurt.

You'll need

100 ml olive oil ½ cup (firmly packed) fresh oregano 1 tbsp dried Greek oregano (see note) 1 lemon, unpeeled, coarsely chopped 3 garlic cloves 2 tbsp red wine vinegar 8 chicken thigh fillets, skin on 16 fresh bay leaves   Village salad 1 iceberg lettuce, coarsely chopped Lebanese cucumbers, coarsely chopped 2 tbsp mint 1 spring onion, thinly sliced 1 thick slice of Greek feta (about 100gm) 1½ tbsp extra-virgin olive oil Juice of ½ lemon, or to taste   Tomato yoghurt 500 gm Greek yoghurt 6 vine-ripened tomatoes 1 garlic clove, finely chopped Juice of ½ lemon, or to taste

Method

  • 01
  • 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.
  • 02
  • 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.
  • 03
  • 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).
  • 04
  • 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.

Note Greek oregano is available at delicatessens.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Crisp dry white such as Greek assyrtiko or Hunter sémillon.

Featured in

Jan 2015

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