BBQ chicken gyros with dill & cabbage salad

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

Prep:20 mins
Cook:35 mins
plus marinating
Serves 8
Easy

Nutrition per serving

kcal 434
fat 30g
saturates 8g
carbs 7g
sugars 0g
fibre 3g
protein 31g
salt 1.02g

Ingredients

½ white cabbage , core removed, finely shredded
10g dill , roughly chopped
1 lemon , zested and juiced
3 tbsp olive oil
3 tomatoes , halved and sliced
1 red onion , finely sliced
500g full-fat Greek yogurt
125ml olive oil
1 large lemon , zested and juiced
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 Morrisons Chicken Thigh Fillets
chips, pitta or flatbreads and tzatziki

Method

Combine all the ingredients 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.
Once marinated, thread the Morrisons chicken onto 2 large metal skewers, so that both skewers go through the meat. Discard any remaining marinade. Toss all the ingredients for the salad together in a large bowl and season to taste..
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.
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.