GREEK CHICKEN KEBAB

Greek chicken kebab image

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

Provided by Good Food team

Time 1h15m

Number Of Ingredients 13

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Ingredients

12 boneless, skinless chicken thighs
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
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

Steps:

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.
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.)
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.

Nutrition Facts : Calories 323 calories, Fat 21 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 31 grams protein, Sodium 0.3 milligram of sodium