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BBQ chicken gyros with dill & cabbage salad

Flatbread on a plate topped with chicken, salad and a lemon wedge, with a plate of chips on the side

BBQ chicken gyros with dill & cabbage salad

Name: BBQ chicken gyros with dill & cabbage salad
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8
Ingredients: 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; 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; 1kg chicken thigh fillets; chips, pitta or flatbreads and tzatziki

Ailsa Burt

Published: August 7, 2024 at 2:09 PM

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Serves 6 - 8

Easy

Prep: 20 mins

Cook: 20 mins - 35 mins

plus marinating

A star rating of 4.5 out of 5.2 ratingsRate

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Impress at your next barbecue with these Greek-inspired marinated chicken skewers and crunchy dill & white cabbage salad, or simply grill indoors if it's raining

Egg-free

High-protein

Low sugar

Nut-free

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Alternatives

Complete the dish

Craving more? Try our air fryer gyros next—tender, flavourful, and ready in minutes!

Ingredients

Nutrition

Units:

MetricUS

For the 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

For the chicken

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
1kg chicken thigh fillets

To serve

chips, pitta or flatbreads and tzatziki

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Nutrition: (8)

kcal434
fat30g
saturates8g
carbs7g
sugars6g

low
fibre3g
protein31g

high
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.

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A star rating of 4.5 out of 5.2 ratings

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