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BBQ Chicken Gyros with Dill & Cabbage Salad

BBQ Chicken Gyros with Dill & Cabbage Salad

By Morrisons
Published on 21 March 2025
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.
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Time and servings

50 minsTotal time
7Servings
20 minsPrep time
30 minsCooking time

Ingredients

  • ½ white cabbage, core removed, finely shredded
  • 10g dill, roughly chopped
  • 2 lemons, zested and juiced
  • 125ml olive oil for the chicken, plus 3 tbsp olive oil for the salad
  • 3 tomatoes, halved and sliced
  • 1 red onion, finely sliced
  • 500g full-fat Greek yogurt
  • 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 boneless and skinless chicken thighs
  • chips, pitta or flatbreads and tzatziki, to serve

Method

  1. Step 1

    Combine the Greek yogurt, oil, 1 lemon juice and zest, garlic and herbs and spices 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.

  2. 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 the remaining ingredients for the salad together in a large bowl and season to taste.

  3. 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.

  4. 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.