Grilled Chicken Gyros with Dill and White Cabbage Salad

• white cabbage↗½

  core removed, finely shredded

• dill↗10 g

  coarsely chopped

• lemon↗1

  zest and juice

• olive oil↗3 tbsp
• tomatoes↗3

  halved and sliced

• red onion↗1

  thinly sliced

• full‑fat Greek yogurt↗500 g
• olive oil↗125 ml
• large lemon↗1

  zest and juice

• garlic↗4

  minced

• ground coriander↗1 tbsp
• ground cumin↗1 tbsp
• smoked paprika↗2 tsp
• dried oregano↗2 tsp
• cayenne pepper↗1 tsp
• мелена кориця↗½ ч. л.
• подрібнений чорний перець↗1 ч. л.
• курячі стегнові філе↗1 кг
• картопляні чіпси, піта або лаваші та цацики

Step-by-step instructions

1. 1

   In a large bowl, combine all the marinade ingredients except the chicken and add 1 tsp salt. Add the chicken thigh fillets, toss thoroughly to coat the meat with the marinade, and refrigerate to marinate for 2 to 24 hours.

2. 2

   After marinating, thread the meat onto two large metal skewers, piercing it on both sides. Discard the remaining marinade. In a large bowl, combine the salad ingredients, season to taste, and mix well.

3. 3

   Preheat the grill to medium‑high heat: if using a gas grill, turn it on; for charcoal, light the coals and wait until the flames subside and the coals turn white. Place the skewers on the grate, close the lid, and cook for 15–20 minutes, turning regularly, until the meat is browned on all sides and the internal temperature reaches 70 °C. Transfer them to a tray, cover, and let rest for 15–20 minutes. Optionally, grill them on foil for 15 minutes per side to achieve a golden crust.

4. 4

   After resting, remove the skewers, slice the meat into thin strips, and serve with the salad. For serving, arrange on plates, add the salad, chips, and a little tzatziki to taste.