Chefs' Recipes

Hellenika’s chicken souvlaki

You've never had chicken souvlaki this good. This recipe, courtesy of Brisbane's Hellenika, is sure to become your new go-to.
A plate of barbecued chicken thighs on a mint green background.Chris Court
4 - 6

“We use free-range, skin-on and bone-out chicken thighs, and marinate them for at least a day,” says Simon Gloftis, owner of Brisbane’s Hellenika restaurant. “The onion paste acts as a tenderiser as well as being there for flavour.”



1.Place onions in a blender with paprika, oregano, lemon juice and olive oil, season to taste and blend until smooth and combined. Transfer to a large bowl with chicken, season to taste and mix until combined. Cover and refrigerate to marinate for 12 hours or overnight.
2.Preheat a lightly greased barbecue or char-grill pan to high, barbecue chicken, turning frequently, until charred and cooked through (15-20 minutes). Rest for 1 minute before serving.
3.To serve, transfer to a platter, drizzle with extra olive oil and serve with lemon wedges, cucumber, herbs and tzatziki or yoghurt on the side.

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