Roast Chicken Souva –Yoghurt Marinated Lilydale Chicken With Tzatziki, Pickled Onion Salad and Pita Bread

Episode: 3
Title: Roast Chicken Souva –Yoghurt Marinated Lilydale Chicken With Tzatziki, Pickled Onion Salad and Pita Bread
Broadcast: June 25th 2017
Presenter: Russel Blaikie & Scott Taylor

Ingredients for 6 serves:
1 whole Lilydale Chicken 1.5 kg
6 mini pita breads

Chicken Marinade:
4 tablespoons Greek yoghurt
Zest of 1 lemon
2 tablespoons each of fresh chopped  mint, parsley and coriander
2 shallots, chopped finely (about two tablespoons)
1 teaspoon dried ginger powder
3 tablespoons extra virgin olive oil
Good pinch of sea salt and a sprinkle of freshly ground black pepper

To cook the chicken:

  1. Place marinade ingredients together in bowl of food processor and blitz to a fine consistency.
  2. Cut down the backbone of the chicken and remove the backbone
  3. Flip chicken over so that it is breast up, push down to flatten the bird
  4. Place onto baking tray, and generously cover with marinade. Refrigerate for at least one hour (preferably overnight) to let the marinate work its magic.
  5. Pre-heat the oven to 200c.
  6. Place chicken into oven and cook for 45 minutes, until juices run clear. Remove from oven and cover with foil to keep warm for 10 minutes.
  7. When ready to serve, strip chicken from the bone with your fingers and place into a warm serving dish for your souvlakis.

1 cucumber, de-seeded and coarsely grated (about 200 grams)
250g Greek yoghurt
40 ml olive oil (plus some to finish)
1 cloves garlic, crushed
60ml lemon juice and the zest of one leomon
1 teaspoon honey
1 tablespoon dill, chopped finely
1 tablespoon mint, chopped finely
 Freshly ground black pepper


  1. Sprinkle the cucumber with salt, place in a strainer and allow to drain for 30 minutes.
  2. Give cucumber a final squeeze to remove excess water and place into a mixing bowl.
  3. Add the remainder of the ingredients, check seasoning, (it shouldn’t need salt) and mix well. Spoon into serving dish and garnish with a drizzle of olive oil

Pickled onion salad:
1 small red onion thinly sliced
A good cup of mixed herbs -flat leaf parsley, mint and coriander leaves washed and dried
1 tablespoon extra virgin olive oil
1 tablespoon roated pine nuts

Pickling liquid:
100ml red wine vinegar
100ml water
1 tablespoon brown sugar
A few black peppercorns
1 star anise


  1. Heat pickling liquid ingredients together in a small saucepan to boil, add onion slices, remove from heat and cool, then refrigerate.
  2. Remove the onion from pickling liquid to drain, toss all of the salad ingredients together in a large bowl and serve.

To put it together:

  1. Heat the pitas in a frypan or on barbecue, keeping them wrapped in a cloth once they are ready.
  2. Place a pita on each plate, top with the chicken, a generous dob of tzatziki and a tumble of salad.