There are few things in life that can compare with the wonderful aroma and taste of chicken gyros cooked over fire. In this blog, we will show you how to make gyro on a kettle rotisserie that your friends and family will talk about for weeks!
Ingredients:
- 5kg of chicken thigh (skinless, boneless)
- Flaming Coals Greek Gyros BBQ Rub
- Butchers Axe BBQ Gyros Rub
- Olive oil
- Lemons
- Rosemary
- Tzatziki
- Fresh salad
- Fetta
Preparing the gyros:
1. Begin by cutting the chicken thighs to the same size as your gyros plates and removing any excess fat and skin.
2. Season both sides with your favourite rub, we use Flaming Coals Greek Gyros Rub. Sprinkle high and manage the flow to ensure a consistent end product.
3. Begin loading the seasoned chicken thigh onto the skewer. Create a crisscross pattern to ensure an even cook.
Cooking the gyros:
1 Light a chimney of Flaming Coals Lump Charcoal and pour into the base of your Kettle BBQ
2. Put the skewer on the kettle rotisserie ring and turn on the motor, make sure the gyros is properly balanced.
3. To avoid overcooking the food, keep an eye on the heat and adjust the amount of charcoal used.
4. Brush with olive oil and lemon juice to finish (in a 50:50 ratio). To apply the basting, use rosemary.
5. When the internal temperature reaches 75 degrees Celsius, carve and serve the outer layer.
Assembling the souvlaki:
- Apply a generous dollop of tzatziki on a pre-warmed (or cold) pita bread.
2. After that, arrange your chicken gyros.
3. Add your greek salad and fetta
4. If you’re feeling very indulgent, consider adding some deep-fried chips!
Enjoy your chicken gyro souvlaki! Do you have any questions about the products we used today? Our team will be happy to help you! Call us or see us in-store!
How to cook Gyros on a Kettle Rotisserie
