When I have to cater for a gathering, chicken and lamb mixed gyros are always my “go-to” meat on a spit. While some people are sceptical of combining lamb and chicken gyros, I assure them that I have done it dozens of times and have never poisoned anyone! To ensure that the chicken is thoroughly cooked, grill the gyros on the carving tray for a few minutes after they have been carved. This crisps up the outside even more and adds to the delicious flavour. I’ve compiled a list of my favourite ingredients, as well as a video tutorial on how to make gyros. If you’re pressed for time, simply take your rotisserie skewer to the butcher and they’ll do the rest.
Ingredients:
- Chicken thighs
- Lamb’s shoulders
- Salt
- Cayenne pepper
- Sweet paprika
- Chilli 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
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.
