BBQ chicken gyros with dill & cabbage salad
- Preparation and cooking time
- Prep:
- Cook: -
- plus marinating
- Easy
- Serves 6 - 8
Skip to ingredients
For the salad
- ½ white cabbagecore removed, finely shredded
- 10g dillroughly chopped
- 1 lemonzested and juiced
- 3 tbsp olive oil
- 3 tomatoeshalved and sliced
- 1 red onionfinely sliced
For the chicken
- 500g full-fat Greek yogurt
- 125ml olive oil
- 1 large lemonzested and juiced
- 4 garlic clovescrushed
- 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 chicken thigh fillets
To serve
- chips, pitta or flatbreads and tzatziki
Nutrition: (8)
- kcal434
- fat30g
- saturates8g
- carbs7g
- sugars6glow
- fibre3g
- protein31ghigh
- salt1.02g
Method
step 1
Combine all the ingredients for the chicken, except for the chicken, in a bowl with 1 tsp salt. Mix in the chicken and stir well to coat, then leave to marinate in the fridge for up to 24 hrs, or for at least 2 hrs.
step 2
Once marinated, thread the chicken onto 2 large metal skewers, so that both skewers go through the meat. Discard any remaining marinade. Toss all the ingredients for the salad together in a large bowl and season to taste..
step 3
Heat your BBQ to medium-high if using gas, or for charcoal BBQs, light and let the flames die down and the coals go white. Put the chicken skewers on the BBQ, cover with the lid and cook for 15-20 mins, turning until they're charred on all sides, or until a cooking thermometer inserted into the thickest part reads 70C. Remove to a baking tray to rest, covered, for 15-20 mins. Alternatively, place on a foil-lined tray and grill for 15 mins on each side until charred and cooked through.
step 4
Once rested, lift and carve down the skewers into thin slices and bring to the table along with the salad. To serve, pile into pittas with the salad, chips and some tzatziki, if you like.
