BBQ chicken Gyro

BBQ chicken Gyro

Preparation: 20 min. Marinating: 2 hours. Cooking: 1 hour 15 minutes.

8 portions


  • 900 g (about 2 lb) boneless chicken thighs
  • 1/2 large onion
  • 8 Adonis pitas
  • 310 ml (1 1/4 cups) tzatziki
  • 8 green leaf lettuce
  • 2 Italian tomatoes, sliced into half rings
  • 2 Lebanese cucumbers cut into thin slices
  • 1 small red onion, thinly sliced
  • 160 ml (2/3 cup) pitted Kalamata olives
  • For the marinade:
  • 250 ml (1 cup) olive oil
  • 60 ml (1/4 cup) fresh lemon juice
  • 30 ml (2 tbsp.) Chopped garlic
  • 30 ml (2 tbsp.) Paprika
  • 2 tsp (10 mL) chopped fresh oregano
  • 5 ml (1 teaspoon) crushed coriander seeds
  • 5 ml (1 tsp.) Chili flakes
  • Salt and pepper to taste


  1. To watch a video of the preparation   click here
  2. In a large bowl, combine all the marinade ingredients. Reserve a third of the marinade. Add the chicken thighs to the bowl. Stir to coat them well with the marinade. Cover and marinate for 2 to 8 hours in the fridge.
  3. When ready to cook, preheat the barbecue to medium power (approximately 180C-350F).
  4. Drain the chicken and discard the marinade.
  5. Pierce a skewer vertically in the center of the onion half. Prick the upper thighs on the skewer. Place the skewer on a baking sheet.
  6. On the hot barbecue grill, place the baking sheet. Insert a cooking thermometer in the center of a thigh. Close the lid and cook for 1 hour 15 minutes to 1 hour 30 minutes, or until the internal temperature of the chicken reaches 74C (165F). Brush chicken with remaining marinade halfway through cooking. Transfer the skewer to a plate. Let stand 10 minutes before slicing the chicken.
  7. Spread the tzatziki on the pitas. Top with the chicken, lettuce, tomato, cucumber, red onion and olives. Roll up the pitas and secure them with toothpicks.