You’ve purchased a jumbuck spit from Bunnings and want to cook something spectacular to impress your friends and family! We understand! We’ll show you how to make traditional Greek gyro with this simple recipe! Let’s get right to it.
Light the fire!
Mallee Root Lump charcoal is our favourite. It’s completely natural (no chemicals) and we believe it’s the best on the market. It has a fantastic flavour and an incredible heat output!
We lit our charcoal with the Flaming Coals Charcoal Starter Wand, which means we can start cooking sooner! You’ll be ready to go in 2-5 minutes!
Prep the chicken:
We only use chicken thighs for gyros (we got ours from Woolies). Using a sharp knife, cut away as much of the membrane and fat as you want. Cut into neat pieces and arrange as desired.
The Flaming Coals Greek Gyro rub should be applied to the thighs. It’s absolutely magical on the gyro, as it should be given that it was created over many years by a Greek family.
Apply a light coating to both sides of the chicken thighs, but don’t go overboard! Pat the seasoning into the thighs before placing them on the spit.
Prepare your skewer:
Place a gyro disc on the skewer and start stacking your thighs overlappingly. It doesn’t really matter how you do it as long as it’s evenly distributed. Firmly press the gyro!
To ensure the plates are firm, place the other gyro disc on push down!
The gyro discs serve as an excellent cutting board. This allows you to carve without damaging the meat prongs, so we highly recommend purchasing a set!
Cook:
Allow your gyro to spin until the internal temperature of your meat selection is reached.
Begin carving and have fun!