All Recipes

Greek Vertical Kebab

  • Chicken
Time1 Hour + 4 Hour Marination Time4 TimeEuropean
Greek Vertical Kebab

This vertical kebab is the big Phat BBQ dream that’s brimming with authentic Greek flavours. Fusing juicy, marinated meat, infused with Big Phat Greek seasoning, it’s slow-roasted to perfection until it’s crispy on the outside and tender on the inside, ready to be carved straight onto warm flatbreads.

Oh-pah!

ingredients

  • 1kg chicken thighs, sliced and de-boned (leave half of the thighs with skin on)
  • 1 sachet Big Phat Greek seasoning
  • 2 tbsp olive oil
  • Juice of 1 lemon
  • 3 cloves garlic, minced
  • 1 tbsp Greek yogurt
  • 1 tsp salt
  • 1 tsp black pepper
  • Wooden or metal skewers (or a vertical skewer)
  • Flatbreads, tzatziki, red onion, and tomatoes for serving

For the garlic yoghurt:

  • 2 tbsp Garlic Butter seasoning 
  • 4 tbsp thick Greek yoghurt
  • 1 tsp lemon juice
  • Salt & black pepper 

Note: A vertical skewer makes this recipe a breeze, but if you don’t have one, you can try threading an onion through a standard skewer placed inside a baking dish, before you stack up the chicken.

Buy the items

Big Phat Greek Seasoning
Big Phat Greek Seasoning
200g £8.99
View
Garlic Butter Seasoning
Garlic Butter Seasoning
225g £8.99
View

Directions

  1. Get the flavour on the go - place the chicken in a bowl with the Big Phat Greek seasoning, olive oil, lemon juice, garlic, yogurt, salt, and pepper. Coat the meat thoroughly and let it marinate for at least 4 hours, ideally overnight. 
  2. Preheat the oven to 180C.
  3. Stack it up – Thread the marinated meat onto a vertical skewer, layering each slice tightly to form a stacked kebab.
  4. Cook low and slow, roasting upright in the oven at 180°C for 40 minutes, basting the chicken in the juices every now and again. Crank up the heat to 210C and cook for an extra 15-20 minutes until the chicken is slightly charred, beautifully golden and cooked through. 
  5. Shortly before the chicken has finished cooking, make the garlic yoghurt by mixing all of the ingredients together. Warm the flatbreads on the BBQ or grill. 
  6. Slice and serve – Shave off thin slices and pile them onto the flatbreads with generous spoonfuls of the garlic yoghurt, red onion, and tomatoes.

Have you got a recipe to share?

We like nothing better than experimenting with new recipes and flavour combos so send your best kitchen experiments our way — and be in with a chance to see it here.

Share now