Lemon-oregano chicken with tomato yoghurt and village salad

AT A GLANCE

  • Serves 4 people

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
  • 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
01   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.
02   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.
03   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).
04   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.

Topics:

LETTUCE, MAIN, CHICKEN, MINT, CUCUMBERS, YOGHURT, GREEK, FETA, SALAD, SUMMER, OREGANO, DRINK SUGGESTION, TOMATOES

Recipe:

EMMA KNOWLES

Photography:

CHRIS COURT

Styling:

VANESSA AUSTIN , EMMA KNOWLES

Drinking Suggestion:

CRISP DRY WHITE SUCH AS GREEK ASSYRTIKO OR HUNTER SÉMILLON. , suggested by MAX ALLEN

FEATURED IN

Jan 2015

Jan 2015

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