Chicken Souvlaki with Skordalia

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Chicken Souvlaki

  • 800 g chicken thigh fillets
  • 2 onions, chopped
  • 2 tbsp smoked paprika
  • 2 tsp dried Greek oregano
  • 1 lemon
  • 50 ml extra virgin olive oil, plus extra for drizzling

Step 1. Blend onions with paprika, oregano, lemon juice and rind, and olive oil. Mix with chicken until well coated.
Step 2. Preheat a chargrill pan to high, barbecue chicken, turning regularly until seared well and cooked through.

Skordalia (Greek Garlic and Potato Dip)

  • 1 kg potatoes, peeled and diced
  • 15-20 cloves of sautéed garlic cloves
  • ½ cup olive oil
  • 1 lemon  
  • Salt and pepper

Step 1. Peel and dice potatoes, place in a tray, cover with foil and roast at 180° for 30 minutes until soft. Crush with a fork immediately.
Step 2. Mash sautéed garlic cloves in a mortar and pestle and add to potato mash.
Step 3. Add olive oil, lemon juice and rind, mix well until smooth (add warm water, milk or melted butter if too dry). Add salt and pepper.
Step 4. Serve chicken souvlaki with skordalia.