Greek chicken kebab

Greek chicken kebab

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(45 ratings)

Prep: 20 mins Cook: 55 mins plus overnight marinating


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


  • 12 boneless, skinless chicken thighs

For the marinade

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



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

  • 1 tsp ground cinnamon



    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)



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

  • 2 tsp paprika



    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



    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


  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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10th May, 2020
Really enjoyed this. Served with a 'greek salad' and cous cous. Making again soon !
20th Feb, 2020
Simple to make, Marinated for about 4 - 5 hours. Cooked on a rack in the oven for 50mins and served with lemon slices, the tomato salad, pitta bread, and rice. So tasty. Will definitely be using this recipe again.
Louisa Nicholas's picture
Louisa Nicholas
5th Jun, 2019
This is one of the best recipes I've ever made from BBC Good Food. We marinated the chicken overnight and cooked this on a gas bbq - was hot at first so the chicken was browned off then we turned the dial right down, put it on the top shelf and closed the lid, turning it half way through cooking. The end result was amazing- can't recommend this recipe enough.
thunsley's picture
29th Aug, 2014
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 :-) .
12th Aug, 2014
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!
11th Jun, 2020
I'm looking forward to trying this over the weekend, and wonder if by 'slicing off strips' of the chicken, one is supposed to cut lengthways - effectively parallel with the skewers - so that small pieces are cut off? Or some other way? Apologies for being dense - perhaps when the kebab has been made, it's rather obvious!
17th Dec, 2014
Hi, when it says servers 6 does that mean 6 people or 6 kebabes
15th Feb, 2016
Use Mini Naan Breads rather than pita bread. Makes this even better.
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