Greek Gyros Chicken Thighs
It’s described as a ‘Greek inspired Shawarma Seasoning’. Doing a ‘finger dip’ test is really pleasant, with a slow build up of spice, complimenting the flavours you would expect in middle-eastern rub.
The next question was what should I try it on first. It had to be chicken – quick and easy and great in a wrap.
Preparation and the Cook
I placed the Chicken Thighs in a bowl and sprinkled over the rub, before mixing well and sticking them in the fridge. They were only marinated for around 4 hours so next time I would do them overnight.
I used the gas Char-broil 4600S to cook the chicken which took around 12 minutes in total. After the chicken was cooked I quickly grilled the mini-Piadina (flatbread) from Crosta & Mollica on each side, before slicing up the chicken and plating up. To finish the dish I topped each mini-flatbreat with some home-made Tzatziki.
The Verdict
It’s near been 2 years since I discovered the rubs from The Smokey Carter. I can truly and honestly say none of them ever fail to impress. I do love them all (although I do have my my favourites). The new Greek Gyros BBQ Spice Rub is no exception, and it worked amazingly well on the chicken served on this mini-Piadina.
- Prep Time10 min
- Cook Time15 min
- Total Time25 min
- Serving Size1
Ingredients
Greek Gyros Chicken Thighs
- 2 skinless Chicken Thighs
- 2 Tbsp Greek Gyros BBQ Spice Rub
- 1 Pack of Mini Piadina (Crosta and Mollica)
- 1 Gem Lettuce
- 3 Tomatoes
- Tzatziki (optional)
Method
The first thing you need to do is marinate the chicken. I only did mine for 4 hours but do this overnight if you can. Add the chicken to a bowl and add the Greek Gyros rub. Mix well to give a generous, even coating to the chicken and stick them in the fridge.
I cooked these on the Char-broil 4600S. I get the BBQ up to temp in one of the chambers by turning on both burners. Just before I start cooking I turn one side off so I have an indirect zone. This works really well on this BBQ that uses Char-broils Infrared cooking system. Set your BBQ up with a direct and indirect zone.
Place the Chicken Thighs on the indirect area of the BBQ and cook for 5 minutes on each side. For the last 2 minutes grill them directly for 1 minute each side. Check the temperature and if they are at 75°C remove them from the BBQ.
4.
Next quickly grill your Piadana (or Flatbread or Pita) for 1-2 minutes each side. Keep a close eye on them. Remove and let the chicken rest for a few minutes then slice and serve. I just did these with some Gem Lettuce, Baby Tomatoes and Tzatziki. It made a great lunch!
