Greek Chicken Gyro Kebab

Who doesn’t love a kebab? Juicy pieces of marinated chicken, with fresh salad all wrapped up in fresh, warm pitta. Well, at least that’s how it should be.

All too often what you actually get from Manchester takeaways is day old meat, already taken off the spit and reheated, with limp iceberg lettuce in a cold pitta. With massive chunks of salad tomatoes. No, kebab shops, NO.

I wish someone would do for kebabs what has been done (albeit to death) to burgers. This is the next food that needs to be ‘gourmet-fied’.  If someone opened up a restaurant that sold proper, fresh kebabs, with choices of meats, salads and breads I would be straight in there, possibly daily.

In the meantime, I’ll just have to make my own. To be fair, I think this is up there in terms of great kebabs I’ve eaten. Using chicken thigh keeps the meat moist and the marinade has loads of flavour.

To keep the carbs low, obviously don’t have the pitta bread. This would be lovely served with loads of salad instead.

Recipe from BBC Good Food

Serves : 6

  • Cals pp: 323
  • Carbs pp: 1 (but this does not include the pitta bread!)


  • 12 boneless, skinless chicken thighs

For the marinade

  • 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

To serve

  • pitta bread
  • yogurt
  • salad


  1. 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.
  2. 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.)
  3. Slice strips of chicken from the kebab and stuff into pittas, warmed on the barbecue.