1300 002 771
Show Room 24/7 Support. Expert Advice

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. 

Ingredients:

  • Chicken thighs

  • Lamb shoulders

  • Salt

  • Cayenne pepper

  • Sweet paprika

  • Chili flakes

  • Onion powder

  • Fresh Crushed garlic

  • Cumin powder

  • Olive oil

  • Thyme

Preparation:

  • 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 here.

 

  Rhiannon Peterson   By: Rhiannon Peterson

 

Melbourne Showroom - 59 Brunel Road, Seaford, VIC, 3198

Showroom Hours
Monday - Friday: 9am - 5pm
Saturday: 9am - 3pm 

Sydney Showroom - 4/46 Seton Road, Moorebank, NSW, 2170

Showroom Hours
Monday - Friday: 8:30am - 5pm
Saturday: 9am - 3pm 

Copyright © 2018 BBQ Spit Rotisseries