Description
This BBQ chicken gyros recipe features tender, marinated chicken thigh fillets grilled to perfection and served with a refreshing dill and cabbage salad. Perfect for a flavorful, Mediterranean-inspired meal, the chicken is seasoned with aromatic spices and paired with a zesty yogurt and lemon dressing. Served in warm pitta bread along with chips and a side of tzatziki, this dish offers a delightful combination of smoky, tangy, and fresh flavors ideal for a casual summer feast.
Ingredients
Scale
Chicken Marinade
- 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
Dill & Cabbage Salad
- 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
To Serve
- Chips
- Pitta or flatbreads
- Tzatziki
Instructions
- Prepare the marinade: In a large bowl, combine Greek yogurt, olive oil, lemon zest and juice, crushed garlic, ground coriander, ground cumin, smoked paprika, dried oregano, cayenne pepper, ground cinnamon, crushed black pepper, and salt. Mix thoroughly until smooth and well combined.
- Marinate the chicken: Add the chicken thigh fillets to the marinade, stirring to coat each piece evenly. Cover and refrigerate for at least 2 hours, preferably up to 24 hours for maximum flavor infusion.
- Prepare the salad: In a large bowl, mix the finely shredded cabbage, roughly chopped dill, lemon zest and juice, olive oil, sliced tomatoes, and finely sliced red onion. Season the salad with salt and pepper to taste and toss gently to combine.
- Thread the chicken onto skewers: Remove chicken from marinade and thread onto two large metal skewers so both skewers pierce the meat securely. Discard any remaining marinade.
- Preheat and cook on the BBQ: If using a gas BBQ, heat to medium-high. For charcoal BBQ, light coals and wait until flames subside and coals turn white-hot. Place the skewers on the grill, cover with the lid, and cook for 15-20 minutes, turning occasionally until the chicken is charred and internal temperature reaches 70°C (158°F).
- Rest the chicken: Remove skewers to a baking tray, cover loosely with foil, and let rest for 15-20 minutes to retain juices and finish cooking.
- Slice and serve: Carefully slide the chicken off the skewers and carve into thin slices. Serve in warm pitta bread with the cabbage salad, chips, and a side of tzatziki for a complete meal.
Notes
- Marinating the chicken overnight enhances the flavor and tenderness.
- If you don’t have a BBQ, you can grill the chicken under a broiler on high heat, turning halfway through cooking.
- Ensure chicken reaches an internal temperature of 70°C (158°F) for safe consumption.
- For a lighter option, use low-fat Greek yogurt.
- This recipe pairs well with a cooling tzatziki sauce to balance the spices.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
Keywords: BBQ chicken gyros, grilled chicken, Greek yogurt marinade, dill cabbage salad, Mediterranean chicken, summer BBQ recipe, pitta bread chicken
