Greek Chicken Shawarma / Gyro Thighs

Recipe kindly supplied by Burnt Squash

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Greek Chicken Shawarma / Gyro Thighs



  • 12 x Boneless, Skinless Chicken Thighs
  • 2 x Garlic Cloves (Minced)
  • 1 x Lemon (Zest & Juice)
  • 1 Tsp Ground Cinnamon
  • 1 Tsp Ground Allspice
  • 1 Tbsp Dried Oregano
  • 2 Tbsp Smoked Paprika
  • 4 Tbsp Olive Oil




  • Combine all Marinade ingredients in a large bowl, add the Chicken and toss to thoroughly cover all of them, then leave for 24 hours to take on the flavours.
  • When ready to cook, preheat oven to 180c and skewer all the thighs, ideally on two skewers to keep the Gyro together whilst cooking.
  • Cook for 40-45 minutes until charred on the outside and cooked through to the centre with juices running clear.
  • Slice like a Chicken Kebab or pull apart as needed.



Greek Chicken Shawarma



6 Portions


Cost per Portion:




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