Greek chicken kebab

Greek chicken kebab

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(4 ratings)

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Cooking time

Prep: 20 mins Cook: 55 mins plus overnight marinating

Skill level

Easy

Servings

Serves 6

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

Nutrition and extra info

Additional info

  • Gluten-free
Nutrition info

Nutrition per serving

kcalories
323
protein
31g
carbs
1g
fat
21g
saturates
5g
fibre
0g
sugar
0g
salt
0.3g

Ingredients

  • 12 boneless, skinless chicken thighs

For the marinade

  • 2 garlic cloves, crushed
  • zeast and juice 1 lemon
  • 1 tsp ground cinnamon
  • 1 tsp ground allspice
  • 1 tbsp dried oregano (wild if possible)
  • 2 tsp paprika
  • 4 tbsp olive oil
  • small bunch parsley, finely chopped

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

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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.

Recipe from Good Food magazine, August 2014

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Comments

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thunsley's picture
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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
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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!

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