Traditional Greek Chicken Gyros on a Jumbuck Spit
ID: 8da765c5...
A foolproof guide to cooking authentic and juicy Greek chicken gyros (yiros) using a Jumbuck spit rotisserie. Boneless, skinless chicken thighs are trimmed, seasoned with a flavorful Greek rub, packed tightly onto a rotisserie rod, and slow-roasted over natural lump charcoal.
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🍳 Cooking Flow
Light the natural lump charcoal in the spit roaster. → Trim excess fat and cartilage from boneless, skinless chicken thighs. → Season the chicken thighs evenly with Greek gyros rub. → Skewer the meat tightly onto the rotisserie rod between two gyros discs. → Balance the rod with a counterweight and roast over charcoal, carving off the cooked outer layers sequentially.
Cooking Steps
Brief Cooking Order
Light the natural lump charcoal in the spit roaster. → Trim excess fat and cartilage from boneless, skinless chicken thighs. → Season the chicken thighs evenly with Greek gyros rub. → Skewer the meat tightly onto the rotisserie rod between two gyros discs. → Balance the rod with a counterweight and roast over charcoal, carving off the cooked outer layers sequentially.
Introduction
A foolproof guide to cooking authentic and juicy Greek chicken gyros (yiros) using a Jumbuck spit rotisserie. Boneless, skinless chicken thighs are trimmed, seasoned with a flavorful Greek rub, packed tightly onto a rotisserie rod, and slow-roasted over natural lump charcoal.
Step 1
Light the natural Mallee Root lump charcoal in the spit roaster using an electric charcoal starter wand. Use the heat setting first, then switch to the fan setting to ramp up the fire.
Step 2
Prepare the chicken thighs. Use a sharp knife to carefully trim away excess fat, tough membranes, and cartilage to prevent them from burning or creating an unpleasant texture.
Step 3
Lay the trimmed chicken thighs flat on a cutting board. Apply a light, even coating of Greek Gyros Seasoning to all pieces, then pat and slap the seasoning into the meat.
Step 4
Set up the rotisserie rod with one gyros disc secured. Thread the seasoned chicken thighs onto the rod, overlapping them in alternating directions to build an even, balanced cylinder. Push the meat down firmly as you stack.
Step 5
Place the second gyros disc on top of the stacked chicken, compress the meat as tightly as possible, and tighten the screw to secure it. Place the loaded spit rod onto the rotisserie spit.
Ingredients List
Important Notes
Using natural lump charcoal (like Mallee Root) provides cleaner, higher heat output with minimal ash compared to standard briquettes, and contains no added chemicals.
Never leave the electric charcoal starter wand unattended while lighting, as the tip gets extremely hot and can melt if ignored.
Packing the meat tightly on the spit rod is crucial because it keeps the chicken thighs juicy and prevents them from drying out during the slow rotisserie process.
You can optionally layer lamb shoulder with the chicken thighs; the melting lamb fat will naturally baste the chicken for extra flavor and moisture.
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