- ½ cup (firmly packed) oregano
- 2 garlic cloves, coarsely chopped
- To serve: finely grated rind and juice of 2 lemons, plus wedges
- 60 ml olive oil (¼ cup)
- 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
- 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
- 1Pound 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).
- 2Meanwhile, 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).
- 3Heat 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.
- 4Top 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.
Drink Suggestion: Savoury young sangiovese. Drink suggestion by Max Allen
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