How to cook Gyros (Yiros) on a Jumbuck Mini Spit

The Secrets to Cooking the Perfect Gyro on a Jumbuck Mini Spit 

Cooking gyros on a spit rotisserie is an art form. It can be difficult to get the meat just right, so that it is crispy on the outside and juicy on the inside. But with a little practice, you'll be able to make the perfect gyro every time! In this blog post, we will teach you everything you need to know about cooking gyros on a spit rotisserie. We'll give you tips and tricks for how to prepare the meat, how to cook it perfectly, and how to serve it up delicious and piping hot!

Method

1. Begin by preparing your trimming your lamb shoulder and chicken thigh. Remove any hard fat. You are looking to cut pieces around 10mm thick and roughly the size of your palm, or the size of the gyros disc. The reason we cut the meat to the same size as the gyros discs is because it helps make carving easier at the end of the cook.

2. Rub your chicken and lamb with Flaming Coals Greek Gyros seasoning. Pro-tip: either use your favourite all purpose seasoning or a mixture of salt, pepper, onion, garlic powder & sweet paprika will work perfectly. 

3. Begin threading your lamb and chicken on the skewer, one chicken, then one lamb at a time in a criss cross pattern. 

4. Once all meat has been placed onto the skewer, lock it in place with the gyros disc. 

5. Light your charcoal and place the skewer onto the jumbuck and turn the motor on. 

6. Your first carve should be ready in 60 minutes. Every carve thereafter should roughly take another 45 minutes. 

7. 20-30 minutes into the cook you can begin basting your gyros with a mixture of 50% olive oil, lemon juice and rosemary. 

8. Carve your gyros (away from the gyros disc) and serve immediately. Pro tip: make sure you get plenty from the first carve (it’s always the best). 

We hope you enjoy this epic jumbuck mini spit recipe!

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by: Michael Wilkie