Name: Hellenika’s chicken souvlaki
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 - 6
Ingredients: 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

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.

Serves 4 - 6

Prep

15M

Cook

20M

Total

35M

“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.”

Ingredients

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

Method

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.

Profile Simon Gloftis

Styling by Vivien Walsh