Name: BBQ Chicken Gyros with Dill & Cabbage Salad Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 2 h 40 min
Cuisine: Mediterranean
Ingredients: 500g full-fat Greek yogurt; 125ml olive oil; 1 large lemon, zested and juiced; 4 garlic cloves, crushed; 1 tbsp ground coriander; 1 tbsp ground cumin; 2 tsp smoked paprika; 2 tsp dried oregano; 1 tsp cayenne pepper; ½ tsp ground cinnamon; 1 tsp crushed black pepper; 1 tsp salt; 1kg Morrisons Chicken Thigh Fillets; ½ white cabbage, core removed, finely shredded; 10g dill, roughly chopped; 1 lemon, zested and juiced; 3 tbsp olive oil; 3 tomatoes, halved and sliced; 1 red onion, finely sliced; Chips; Pitta or flatbreads; Tzatziki

Ingredients

½ white cabbage, core removed, finely shredded

10g dill, roughly chopped

1 lemon, zested and juiced

3 tbsp olive oil

3 tomatoes, halved and sliced

1 red onion, finely sliced

500g full-fat Greek yogurt

125ml olive oil

1 large lemon, zested and juiced

4 garlic cloves, crushed

1 tbsp ground coriander

1 tbsp ground cumin

2 tsp smoked paprika

2 tsp dried oregano

1 tsp cayenne pepper

½ tsp ground cinnamon

1 tsp crushed black pepper

1kg Morrisons Chicken Thigh Fillets

Chips, pitta or flatbreads and tzatziki, to serve

Instructions

Step 1: In a large bowl, combine the Greek yogurt, 125ml olive oil, lemon zest and juice, crushed garlic, ground coriander, ground cumin, smoked paprika, dried oregano, cayenne pepper, ground cinnamon, crushed black pepper, and 1 tsp salt. Mix well to create the marinade.

Step 2: Add the chicken thigh fillets to the marinade and stir to coat evenly. Cover and refrigerate for at least 2 hours, or up to 24 hours for more flavor.

Step 3: While the chicken marinates, prepare the dill and cabbage salad. Toss together the shredded cabbage, chopped dill, lemon zest and juice, 3 tbsp olive oil, sliced tomatoes, and red onion in a large bowl. Season to taste and set aside.

Step 4: Preheat your BBQ to medium-high heat. Thread the marinated chicken onto two large metal skewers, piercing the meat securely. Discard any leftover marinade.

Step 5: Place the chicken skewers on the BBQ and cover with the lid. Cook for 15-20 minutes, turning occasionally, until the chicken is charred on all sides and a thermometer inserted into the thickest part reads 70°C (160°F).

Step 6: Remove the skewers from the BBQ and transfer to a baking tray. Cover loosely and let the chicken rest for 15-20 minutes to retain its juices.

Step 7: Once rested, slice the chicken thinly off the skewers. Serve the chicken wrapped in pitta or flatbreads with the dill and cabbage salad, chips, and a dollop of tzatziki if desired.

Tips & Variations

For added smokiness, consider using a charcoal BBQ instead of gas.

You can substitute chicken thighs with chicken breast for a leaner option, but thighs remain juicier.

If you don’t have metal skewers, use wooden skewers soaked in water for 30 minutes to prevent burning.

Add sliced cucumber or feta cheese to the salad for extra freshness and tang.

FAQs

Can I prepare the marinade in advance?

Yes, you can make the marinade a day ahead and store it in the fridge to save time on cooking day.

Is it necessary to rest the chicken after cooking?

Resting the chicken helps retain its juices, making it more tender and flavorful. It is recommended to rest the chicken for 15-20 minutes before slicing.