Bbq Gyro Recipe

BBQ Grilled Chicken Baker

1. 1

   Marinate the chicken

   In a large bowl, whisk together olive oil, smoked paprika, ground cumin, minced garlic, 1 tablespoon lemon juice (for marinade), salt, and black pepper. Add the chicken thighs and toss to coat evenly. Cover and refrigerate for 30 minutes to 2 hours to let flavors penetrate.

2. 2

   Prepare tzatziki

   In a separate bowl, combine Greek yogurt, grated cucumber, dill, and 1 tablespoon lemon juice (for tzatziki). Season with a pinch of salt. Mix well, then cover and refrigerate at least 15 minutes to let the flavors mingle.

3. 3

   Preheat and oil grill

   Preheat the grill to medium-high heat. Lightly oil the grates to prevent sticking.

4. 4

   Grill the chicken

   Gently remove the chicken from the marinade, letting excess drip off. Grill the thighs 6–8 minutes per side, or until an internal temperature of 165°F (74°C) is reached. In the last 2–3 minutes of grilling, brush with BBQ sauce to glaze both sides.

5. 5

   Rest the chicken

   Transfer the grilled chicken to a cutting board and let rest for 5 minutes. Slice into thin strips or bite-sized pieces.

6. 6

   Warm the pita

   While the chicken rests, warm the pita breads on the grill or in a dry skillet for 1–2 minutes per side until soft and pliable.

7. 7

   Assemble the gyro

   Open each pita, layer with sliced chicken, a generous spoonful of tzatziki, and cucumber bits. Add extra BBQ sauce if desired. Fold or roll and serve immediately.