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Lemon-oregano chicken with tomato yoghurt and village salad

Australian Gourmet Traveller recipe for lemon-oregano chicken with tomato yoghurt and village salad.

By Emma Knowles
  • 30 mins preparation
  • 25 mins cooking plus draining, marinating
  • Serves 4
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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.


  • 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
  • 1½ 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


  • 1
    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.
  • 2
    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.
  • 3
    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).
  • 4
    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.
Drink Suggestion: Crisp dry white such as Greek assyrtiko or Hunter sémillon. Drink suggestion by Max Allen