Blue Shutter Taverna · Main dishes

Lemon-Oregano Chicken Souvlaki with Tomato Salad & Warm Flatbread

Name: Lemon-Oregano Chicken Souvlaki with Tomato Salad & Warm Flatbread
Total time: 75 min
Yield: 4 servings
Ingredients: 700 g Boneless, skinless chicken thighs; 4 tbsp Extra virgin olive oil; 2 whole Lemons; 3 cloves Garlic; 2 tsp Dried oregano; 1 tsp Sweet paprika; 1.5 tsp Salt; 0.5 tsp Black pepper; 150 g Plain Greek yogurt; 3 whole Ripe tomatoes; 1 whole Cucumber; 0.5 whole Red onion; 10 g Fresh parsley; 4 whole Flatbreads or pitas; 8 whole Skewers (soak wooden ones 30 minutes)

Juicy chicken thigh skewers marinated in lemon, garlic and oregano, grilled until charred at the edges, with a crunchy tomato-cucumber salad, garlic yogurt and warm flatbread.

75 minutes · Easy · 4 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Boneless, skinless chicken thighs700 g
Extra virgin olive oil4 tbsp
Lemons2 whole
Garlic3 cloves
Dried oregano2 tsp
Sweet paprika1 tsp
Salt1.5 tsp
Black pepper0.5 tsp
Plain Greek yogurt150 g
Ripe tomatoes3 whole
Cucumber1 whole
Red onion0.5 whole
Fresh parsley10 g
Flatbreads or pitas4 whole
Skewers (soak wooden ones 30 minutes)8 whole

Quantities describe recipe usage, not package sizes.

Allergen notes

Milk (yogurt) and wheat (flatbread). Check flatbread labels for sesame, soy and other allergens.

Method

Marinate the chicken

On a board kept for raw meat, cut the chicken into 3 cm pieces. In a bowl, mix 3 tbsp olive oil, the zest of 1 lemon, 3 tbsp lemon juice, 2 grated garlic cloves, the oregano, paprika, 1 tsp salt and the pepper. Add the chicken and toss to coat. Cover and refrigerate for at least 30 minutes and up to 8 hours. Wash your hands, board and knife.

Make the salad and sauce

Cut the tomatoes into wedges, the cucumber into chunky half-moons and the onion into thin slivers. Toss with 1 tbsp olive oil, 1 tbsp lemon juice, a pinch of salt and the chopped parsley. Separately, stir the yogurt with the remaining garlic, grated, 1 tbsp lemon juice and a pinch of salt.

Thread the skewers

Thread the chicken onto the skewers so the pieces touch but are not tightly packed. Discard any leftover marinade.

Grill until safe

Heat a grill or grill pan to medium-high and oil the grates. Grill the skewers for 10–14 minutes, turning every 3 minutes, until charred in spots and the thickest piece reads at least 74°C (165°F) on an instant-read thermometer. Move them to a clean plate, not the one that held raw chicken.

Warm the flatbread and serve

Warm the flatbreads on the grill for 30–60 seconds per side. Serve the skewers with the salad, garlic yogurt, flatbread and wedges of the remaining lemon.

Thighs stay juicy over high heat and are at their best around 80–85°C (175–185°F), so do not worry if they go a little past 74°C. The 75 minutes includes 30 minutes of marinating; do not go past 8 hours, or the lemon makes the texture mealy.

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