- 1 lemon, juiced
- 2 tbsp extra virgin olive oil
- 2 tsp dried Greek oregano
- 2 small long red chillies, finely chopped
- 3 garlic cloves, crushed
- 2 kg chicken thigh fillets, cut into 2.5 cm pieces
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Marinating time overnight
You will need 16 metal skewers for this recipe.
Drink 2010 Kir-Yianni 'Akakies’ Xinomavro Rosé, Greece ($24)
Combine all ingredients, except the chicken, with 1 tbsp salt and 2 tsp pepper in a screw-top jar. Shake vigorously until well combined. Place chicken in a bowl. Add two-thirds of the marinade and toss chicken to coat. Refrigerate overnight. Reserve remaining marinade.
Thread chicken onto 16 metal skewers. Heat a barbecue or chargrill pan over medium heat. Cook chicken, turning and basting with the reserved marinade, for 3 minutes or until golden and cooked through.
As seen in Feast magazine, Issue 8, pg55.
Photography by Anson Smart