Chicken Gyros
29 min (incl. resting)easy4 original servings
Yogurt-marinated chicken thigh chunks grilled over medium-hot coals until charred outside and juicy within, then roughly chopped ready for wrapping in pita.
Ingredients
Serves
Main
- 700 g chicken thighs, deboned and skinless, cut into 3 cm chunks
Marinade
- 200 g Greek yogurt
- 30 ml olive oil
- 40 ml lemon juice (juice of 1 lemon)
- 5 cloves garlic, crushed
- 10 g dried oregano
- 8 g smoked paprika
- 5 g ground cumin
- 10 g salt
- 3 g black pepper
Instructions
- 1
Whisk all marinade ingredients in a bowl. Add the chicken chunks and mix well to coat every piece.
- 2
Cover and marinate in the fridge for 2–4 hours. Overnight is fine too — the yogurt tenderises without toughening.
- 3
Cook over medium-hot coals on a grid for 8–10 minutes, turning regularly, until charred outside and cooked through. Alternatively use a heavy pan or griddle — hot, splash of oil, 3–4 minutes per side.
- 4
Rest 5 minutes, then chop into rough bite-sized pieces on the board.