Chicken and Lamb Mixed Gyros

Chicken and lamb mixed gyros is always my "go-to" meat on a spit when I have to cater for some sort of gathering. While some people question mixing lamb and chicken gyros together, I assure them that I have done it dozens of time and haven't food poisoned anyone yet! The trick to be 100% that the chicken is thoroughly cooked is to grill the gyros on the carving tray for a couple of minutes after the gyros has been carved. This also crisps the outside up a bit further and adds to the delicious flavour. I've pulled together my favourite ingredients below as well as a video showing you how to prepare gyros yourself. If however you're short on time, simply take your rotisserie skewer to the butcher and they will do it all for you. 


  • Chicken thighs

  • Lamb shoulders

  • Salt

  • Cayenne pepper

  • Sweet paprika

  • Chili flakes

  • Onion powder

  • Fresh Crushed garlic

  • Cumin powder

  • Olive oil

  • Thyme


  • Slice the meat into slices no more than 1cm thick

  • Marinate the lamb and chicken separately using the above mentioned ingredients


Gyros recipe


Cooking time: 

  • First carve after 1 hour

Hot Tip:

  • Alternate the chicken and lamb when putting it onto the skewer so the lamb keeps the chicken moist


You can also check out other Gyros recipes.


This is a picture of the Spit recipe Book banner that links to a page where you can download the free recipe book for spit Roasting





by: Rhiannon Peterson