How to cook Gyros on a Kettle Rotisserie

The image  shows a gyro being cooked in a 57cm kettle bbq on a kettle rotisserie kit

 

There are very few things in life that rival the incredible smell and flavour of chicken gyros cooked over fire. In this article, we are going to teach you how to prepare gyro on a kettle rotisserie that your friends and family will be talking about for weeks to come! 

 

Ingredients: 

 

  1. 5kg of chicken thigh (skinless, boneless)
  2. Flaming Coals Greek Gyros BBQ Rub
  3. Butchers Axe BBQ Gyros Rub
  4. Olive oil
  5. Lemons
  6. Rosemary
  7. Tzatziki 
  8. Fresh salad
  9. Fetta

 

Preparing the gyros: 

 

1. Begin by preparing the chicken thighs by sizes them to the same size as your gyros plates and removing any excess fat and skin. 

 

This image shows chicken thighs for cooking gyro.

 

2. Season both sides with your favourite rub, today we are using Flaming Coals Greek Gyros Rub. Pro-tip sprinkle high and control the flow to ensure a consistent end result. 

 

This image shows sliced chicken thighs, Flaming coals Greek Gyros and Butchers Axe Gyro

This image shows chicken thighs seasoned with Flaming Coals Greek gyros rub

This image shows chicken thighs seasoned with Flaming Coals Greek Gyros Rub

 

3. Begin loading the seasoned chicken thigh onto the skewer. Create a crisscross pattern to ensure an even cook. 

 

This image shows chicken thighs placed on the skewer

This image shows a chicken thighs placed on the skewer

 

Cooking the gyros: 

 

1. Light a chimney of Flaming Coals Lump charcoal and pour into the base of your kettle bbq. 

2. Place the skewer onto the kettle rotisserie ring and switch on the motor, ensure you have balanced the gyros properly. 

 

This image shows a gyros cooked on 57 cm weber bbq on a kettle rotisserie kit

 

3. Monitor the heat and adjust the amount of charcoal being used to ensure your don’t overcook the food. 

 

This image shows a gyros perfectly placed on kettle rotisserie kit

 

4. Baste with olive oil and lemon juice (in a 50:50 ratio). Use rosemary to apply the baste. 

 

This image shows a man basting the gyro with olive oil and jemon using the rosemary

 

5. Once the internal temperature reaches 75 degrees celsius you may carve the outer layer and serve. 

 

This image shows the outer part of the gyro being carved

This image shows the outer part of the gyro being carved

 

Assembling the souvlaki: 

1. Onto a pre-warmed (or cold) pita bread apply a generous dollop of tzatziki

 

This image shows pita bread with Tzatziki

 

2. Next place your chicken gyros 

 

This image shows pita bread with chicken gyro

 

3. Add your greek salad and fetta 

 

This image shows pita bread with greek salad and fetta

 

4.Bonus - if you’re feeling extra indulgent try adding some deep-fried chips!

Enjoy your chicken gyro souvlaki! Have any questions or want to know more about the products we used today? Our team would love to help you! Give us a call or come instore! 

 

 

 

 

 

by: Michael Wilkie