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.
Ingredients
Village salad
Tomato yoghurt
Method
Main
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
Notes