The Jumbuck Mini Spit Cooking Tips for the Perfect Gyro
Gyro rotisserie cooking is a form of art. To get the meat to be perfectly crispy on the outside and juicy on the inside might be challenging. But still, with enough effort, you’ll be able to consistently make the ideal gyro! You will learn everything you need to know about preparing gyros on a rotisserie spit in this blog post. We’ll provide you with advice on how to properly prepare the meat, cook it, and serve it up delicious and piping hot!
Method
- Prepare your lamb shoulder and chicken thigh by trimming them first. Remove any stubborn fat. You want to make pieces that are about 10 mm thick, around the size of your palm, or about the size of a gyros disc. The meat is chopped to the same size as the gyros discs since doing so makes cutting the meat at the end of the cook easier.
2. Use the Flaming Coals Greek Gyros seasoning to your chicken and lamb. Use your favorite all-purpose seasoning, or simply combine salt, pepper, onion, garlic powder, and sweet paprika for the best results.
3. Begin threading your lamb and chicken on the skewer, one chicken, then one lamb at a time in a criss cross pattern.
4. After all the meat has been skewered, secure it with the gyros disc.
5. Put the skewer on the jumbuck, light the charcoal, and start the motor.
6. In 60 minutes, your first carving should be prepared. The following carvings should take about 45 minutes each.
- You can start basting your gyros 20 to 30 minutes into the cooking process with a mixture of 50% olive oil, lemon juice, and rosemary.
- Gyros should be carved (away from the gyros disc) and served right away. The first carve is always the best, so make sure you get a lot of it.
We hope you enjoy this epic jumbuck mini spit recipe!
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