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.

By Simon Gloftis
  • 15 mins preparation
  • 20 mins cooking (plus marinating, resting)
  • Serves 4 - 6
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"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."


  • 2 onions, coarsely chopped
  • 2 tbsp smoked paprika
  • 2 tsp dried Greek oregano
  • 15 ml lemon juice
  • 50 ml extra-virgin olive oil, plus extra for drizzling
  • 1.5 kg chicken thigh fillets
  • Lemon wedges and tzatziki or natural Greek yoghurt, mixed micro herbs and shaved baby cucumbers, to serve


  • 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.