Greek chicken kebab

Greek chicken kebab

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(7 ratings)

Prep: 20 mins Cook: 55 mins plus overnight marinating

Easy

Serves 6
This version of Greek gyro chicken kebabs uses thigh instead of breast to keep the meat really succulent

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal323
  • fat21g
  • saturates5g
  • carbs1g
  • sugars0g
  • fibre0g
  • protein31g
  • salt0.3g
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Ingredients

  • 12 boneless, skinless chicken thighs

For the marinade

  • 2 garlic cloves, crushed
  • zeast and juice 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 tsp ground cinnamon
    Cinnamon

    Cinnamon

    sin-ah-mun

    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 1 tsp ground allspice
  • 1 tbsp dried oregano (wild if possible)
    Oregano

    Oregano

    or-ee-gar-no

    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

  • 2 tsp paprika
    Paprika

    Paprika

    pa-preek-ah

    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 4 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • small bunch parsley, finely chopped
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

To serve

  • pitta bread
  • dill yogurt sauce, see tip, below left
  • tomato, red onion & cucumber salad, see tip, below left
  • romaine heart lettuce leaves, shredded, or other crunchy lettuce

Method

  1. In a large bowl, combine all the ingredients for the marinade, along with a good few pinches of salt and some pepper. Add the chicken thighs and mix everything together. Cover and chill overnight.

  2. Light a lidded barbecue, then let the flames die down. Once the coals have turned ashen, mound them up on one side. Thread the chicken thighs onto 2 metal skewers – so that both skewers go through each piece of meat – packing the thighs down so that they are really compact. Place the chicken kebab on the side without any coals underneath. Pop the lid down and cook for 45-55 mins, turning regularly, or until cooked through – prise the chicken pieces apart in the centre to check this. Cover the chicken with foil and leave to rest for 20 mins before slicing. (If cooking in the oven, heat to 200C/180C fan/gas 6. Rest a wire rack over a roasting tin and place the chicken on top. Cook for 45-55 mins or until cooked through.)

  3. Slice strips of chicken from the kebab and stuff into pittas, warmed on the barbecue. Serve with Dill yogurt sauce, tomato, red onion & cucumber salad, and crunchy lettuce.

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Comments, questions and tips

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Comments (2)

thunsley's picture
5

Cooked this for tea tonight and it was delicious. We're on holiday in France and couldn't find allspice so used quatre espice instead. Made fat free tzatziki in place of dill sauce. Will be making again very soon :-) .

freda_nelson's picture
3.75

This recipe worked really well - the chicken thighs were tender and juicy, and a steal compared to using chicken breast! My only comment is that the quantity of all spice was a little strong for my tastes. Next time I do it, I'd probably cut the amount in half - but it's all about your preference. Thanks for posting!

Questions (1)

alexc57's picture

Hi, when it says servers 6 does that mean 6 people or 6 kebabes

Tips (1)

GingerRookes's picture
5

Use Mini Naan Breads rather than pita bread. Makes this even better.