Chicken Gyros with Tzatziki

Chicken Gyros with Tzatziki


5 boneless, skinless chicken thighs

for the marinade

approx 4-5tbsp hickory smoked rapeseed oil
Juice 1/2 lemon
2 tbsp Greek Gyros rub from Smokey Carter

For the Tzatziki

1/2 cucumber, peeled
1 tbsp vinegar
1/2 tsp salt
1/2 tsp garlic granules
3 tbsp oil (olive or rapeseed)
160g Greek yogurt
Salt & Pepper, to season

for the flatbreads

320g strong bread flour
1 tsp salt
1 tbsp olive oil
160ml milk
80ml water
1 sachet yeast
1 tsp sugar

Cook Notes

BBQ Used: Kamado Joe Classic II

Cooking Method: Direct

Fuel used: Kamado Joe Big Block Lumpwood

Cooking Temperature: Medium – High Heat


Cut your chicken thighs into small chunks and place them in a bowl. Add the oil, lemon juice and gyros rub to the chicken and mix thoroughly. Cover the bowl and place it in the fridge for at least one hour but ideally 3-4 hours.

While the chicken is marinading, we can prepare the Tzatziki and dough for the flatbreads.

Grate the cucumber using a box grater and place it in a bowl. Add the 1/2 tsp of salt and the vinegar to the cucumber and leave it to the side.

In a separate bowl, add your Greek yogurt, oil and garlic granules. Season with salt and pepper then it is ready for the cucumber.

Place the cucumber inside a clean tea towel and press out as much moisture as you can. The vinegar and salt will really help to draw out as much moisture as possible.

Place the strained cucumber into the yogurt mixture and combine. Give it a taste and adjust the seasonings as needed.

The flat breads are quick to prepare as well. Place the milk, water, sugar and yeast into a jug and leave to the side to start activating the yeast. the milk and water should be at room temperature to speed up the process.

Add the flour and salt to a large bowl then pour in the yeast mixture when it becomes frothy. Add the tablespoon of olive oil then bring the dough together.

Tip the dough onto a lightly oiled surface and knead it for 5-10 minutes. Place it back into an oiled bowl and cover with a damp tea towel. Prove it for around 40 minutes or until it doubles in size. You can portion it out and shape it when it’s time to cook.

Setup your BBQ for direct cooking at a medium to high heat.

Remove the marinated chicken from the fridge and skewer it. Don’t over crowd your skewers, you want this to cook fast.

Place the skewers onto the BBQ directly over the coals, turning them as needed until they take on a nice colour. While the chicken is cooking, you can prepare your flat breads. Tip the dough out onto an oiled surface and knock the air out of it. Divide the mixture up into four roughly equal portions.

Roll each one out until it is nice and thin then place it directly onto the cooking grates over the coals. When bubbles start to appear on top, you can flip the bread over and cook the other side. Remove them from the grill when golden and place them in some foil to keep them warm while your chicken finishes cooking.

When the chicken reaches an internal temperature of around 82C, lift it off the BBQ and remove it from the skewers. You can serve it as it is but as it’s going into a flat bread, I like to chopped it up into smaller pieces.

Serve by adding some shredded lettuce to a flatbread, followed by your Chicken then top it off with a few dollops of Tzatziki – then tuck in!