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: 1 kg chicken thigh fillets; 500 g full-fat Greek yogurt; 1/2 white cabbage core removed, finely shredded; 3 tomatoes halved and sliced; 1 red onion finely sliced; 10 g dill, roughly chopped; 2 lemons, zested and juiced; 4 clove garlic, crushed; 3 tbsp olive oil; 1 tbsp ground coriander; 1 tbsp ground cumin; 2 tsp smoked paprika; 2 tsp dried oregano; 1 tsp cayenne pepper; 1/2 tsp ground cinnamon; 1 tsp cracked black pepper; chips, pitta or flatbreads and tzatziki

These BBQ chicken gyros are packed with smoky spices, lemon, and garlic, then grilled until lightly charred and juicy. A crisp cabbage, tomato, and dill salad adds freshness and crunch, making this an easy crowd-pleasing meal for summer cookouts or casual dinners.

Servings8 Portions

Prep Time20 Mins

Cook Time35 Mins

Difficulty

Intermediate

Ingredients

chicken thigh fillets
1 kg
full-fat Greek yogurt
500 g
white cabbage core removed, finely shredded
0.5
tomatoes halved and sliced
3
red onion finely sliced
1
dill, roughly chopped
10 g
lemons, zested and juiced
2
garlic, crushed
4 clove
olive oil
3 tbsp
ground coriander
1 tbsp
ground cumin
1 tbsp
smoked paprika
2 tsp
dried oregano
2 tsp
cayenne pepper
1 tsp
ground cinnamon
0.5 tsp
cracked black pepper
1 tsp
chips, pitta or flatbreads and tzatziki

Step-by-Step Instructions

In a large bowl, whisk together the Greek yogurt, zest and juice of 1 lemon, olive oil, garlic, ground coriander, cumin, smoked paprika, oregano, cayenne, cinnamon, black pepper, and 1 tsp salt. Add the chicken thighs and toss until fully coated. Cover and refrigerate for at least 2 hours, or up to 24 hours for deeper flavor.

Thread the marinated chicken onto 2 parallel metal skewers so the pieces are packed together and easy to turn on the grill. Discard any leftover marinade. In a separate bowl, toss the shredded cabbage, tomatoes, red onion, dill, and the zest and juice of the remaining lemon. Season the salad to taste with salt and pepper.

Heat a grill or barbecue to medium-high. Grill the chicken for 15 to 20 minutes, turning every few minutes, until nicely charred and the thickest part reaches 70C/160F. Transfer to a tray, cover loosely, and rest for 15 to 20 minutes. If cooking indoors, place the skewers on a foil-lined tray and broil for about 15 minutes per side until cooked through.

Slice the rested chicken thinly from the skewers. Serve with warm pitas or flatbreads, the dill cabbage salad, and tzatziki if you like. Add chips on the side for a fuller meal.