This dish is a household favorite, and when the timing’s right, I love putting this one together! The only thing that can go wrong is you don’t make enough 😝
Chefadora AI has the answer - timers, swaps, step-by-step help.
Slice the onion and set aside some for the base and topping.
Mix olive oil, yogurt, garlic, paprika, oregano, cumin, lemon juice, salt, and pepper to create the marinade.
Toss the chicken strips in the marinade and refrigerate for at least 4 hours.
Soak wooden skewers in water for 20–30 minutes.
Thread onion slices (for the base), chicken strips, and then onion slices (for the topping) onto the skewers or spit.
Preheat the oven to 200°C (392°F).
Roast the skewers for approximately 50 minutes until the chicken is cooked through and golden.
Switch the oven to broil for 2–3 minutes at the end to crisp the edges.
Slice the chicken from the spit and serve in pita bread with tomato, cucumber, onion, and tzatziki.
Make sure to soak the wooden skewers to prevent them from burning in the oven.
Marinating the chicken for longer enhances the flavor, so overnight is even better if you have time.
Broiling at the end adds a nice crisp texture to the chicken.
Can I use chicken breast instead of thighs?
Yes, you can use chicken breast, but thighs tend to be juicier and more flavorful for this recipe.
What can I use instead of wooden skewers?
You can use metal skewers or a rotisserie spit if available.
Can I cook this on a grill instead of in the oven?
Yes, grilling is a great option and will add a smoky flavor to the chicken.
How long can I marinate the chicken?
You can marinate the chicken for up to 24 hours for maximum flavor.
What can I serve this with besides pita?
You can serve the chicken with rice, salad, or even as a topping for a grain bowl.
Sandra is the face behind @SaffronandTarragon who shares approachable, globally-inspired recipes with practical tips and honest, relatable moments.
