Greek Gyros cooked on a charcoal spit
ID: 1980679f...
A traditional Greek Gyros recipe featuring marinated lamb shoulder and chicken thigh layered on a spit. Slow-cooked over charcoal and shaved in thin, crispy layers for the ultimate flavorful feast.
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🍳 Cooking Flow
Mix the dry spices and marinate the chicken thigh and lamb shoulder with crushed tomatoes in the fridge for 24 hours. → Layer the marinated meat onto the spit skewer, compact it firmly with the end plate, and tie tightly with cooking twine. → Roast high above the lit charcoal for the first hour, then lower the spit to start browning the outside. → Shave off the crispy outer cooked crust, transfer it to a covered pot to keep warm, and repeat the browning and shaving cycle every 15 minutes.
Cooking Steps
Brief Cooking Order
Mix the dry spices and marinate the chicken thigh and lamb shoulder with crushed tomatoes in the fridge for 24 hours. → Layer the marinated meat onto the spit skewer, compact it firmly with the end plate, and tie tightly with cooking twine. → Roast high above the lit charcoal for the first hour, then lower the spit to start browning the outside. → Shave off the crispy outer cooked crust, transfer it to a covered pot to keep warm, and repeat the browning and shaving cycle every 15 minutes.
Introduction
A traditional Greek Gyros recipe featuring marinated lamb shoulder and chicken thigh layered on a spit. Slow-cooked over charcoal and shaved in thin, crispy layers for the ultimate flavorful feast.
Step 1
Combine all the spice mix ingredients (chicken spice, steak spice, cumin, ground paprika, garlic powder, dried parsley, dried oregano, dried thyme, salt, and black pepper) in a jar.
Step 2
Place the lamb shoulder and chicken thigh into separate large marinating bags. Add two tins of crushed tomatoes and half of the mixed spices to each bag, mix well, and marinate in the fridge for 24 hours.
Step 3
Thread the marinated meat onto the spit skewer, alternating between lamb shoulder and chicken thigh to build up layers.
Step 4
Place the top plate onto the spit, press down firmly to compact the meat layers, and secure it tightly.
Step 5
Light the charcoal in the spit roast basin to establish a steady fire.
Ingredients List
Important Notes
Marinating the meat for a full 24 hours is highly recommended for maximum flavor depth and tenderness.
Alternating chicken and lamb layers allows the melting fat from the lamb shoulder to baste the leaner chicken naturally as the spit rotates.
Starting the roast on the high spit setting prevents the surface from burning before the inside has finished heating.
Creating a channel in the charcoal bed helps manage the heat safely and makes it easy to refuel with fresh charcoal.
A sharp, serrated bread knife is the best tool for shaving thin, consistent slices (about 1/4 inch deep) off the spit.
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