Hellenika’s chicken souvlaki

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.

Step 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.

Step 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.

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Hellenika’s chicken souvlaki

By

Cordelia Williamson

You've never had chicken souvlaki this good. This recipe, courtesy of Brisbane's Hellenika, is sure to become your new go-to.

Yield

4

Time

35 minutes

Rating

—

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

Instructions

Step 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.

Step 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.

Step 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.

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