How to make Greek Chicken, Lamb Gyros, and Homemade Tzatziki on a Cyprus Spit with Flaming Coals

Procedure

Step 1. First, Flatten and trim the excess fat from your skinless chicken thigh fillets before cooking.

Step 2. Then, Season both sides of the chicken with the Flaming Coals Gyro Rub

Chicken thighs seasoned with Flaming Coals Gyros Rub

Step 3. After that, Remove any excess fat from the chicken, flatten the lamb shoulder into pieces roughly 10mm thick, and season both sides with the Flaming Coals Gyro Rub.

Lamb Shoulder seasoned with Flaming Coals Gyros

Step 4. Next, Put one chicken and one lamb at a time onto the skewer while making a criss-cross pattern with the gyro disc.

Step 5. And then, Light your Flaming Coals Lump charcoal (approximately 1 chimney’s worth) and Pour into the charcoal tray and

Step 6. Start spinning the skewer after placing it over the coals! Before the heat becomes too extreme, you should be able to hold your hand underneath the meat for 3–5 seconds. This is how you can tell if your meat is cooked to its best potential.

Lamb and chicken gyros cooked in Cyprus Spit

Step 7. Equally important, Always remember to baste the gyro with a mixture of lemon juice, rosemary, and olive oil as it cooks. This will keep the meat flavourful and moist.

Baste your gyro with olive lemon juice and olive oil

Step 8. Slice the onion and iceberg lettuce for the souvlaki.

Step 9. Prepare the homemade tzatziki

Combine the following in a large mixing bowl:

1 head of crushed garlic (or more to taste)

1 x continental cucumber (grated and excess juice squeezed out)

Dill to taste

1.3kg greek yoghurt strained in a cheesecloth overnight

A pinch of salt
½ cup of olive oil

Juice from 1 lemon

Step 10. Carve the outer meat from the gyro.

Step 11. Assemble your souvlaki by spreading a generous amount of tzatziki on the bread and topping it with lettuce, onion, and a huge quantity of gyro meat.