Chicken Gyros
If you’re having trouble carving meat on your Auspit, we are here to help! In this blog, we are going to show you how to cook chicken wings with ease using the Auspit Gyros Discs. This useful spit accessory makes cooking gyros and carving a breeze.
Procedure
Firstly, we have to season the thighs with a generous amount using the flavourful Flaming Coals Greek Gyros rub. You can use it for almost everything, and of course, it goes great with chicken.
Now, slide one of the Gyros Discs onto the skewer and tighten it using the wingnut. This will serve as the base for you to set your meat on quickly and easily. Afterward, start sliding the pieces of meat on the skewer until you reach the disc, layering each of them in an even fashion, making sure that the skewer is centered, before adding the final disc to secure the meat. Ensure that you add enough pressure to set the chicken gyros.
At this point, you can add more seasoning to cover the meat for a fuller flavour.
Once done, position the now full skewer over the coals and start cooking. There’s no need to worry about the heat as these discs are 2mm thick and they are built to withstand the high temperature of heat, free from bending or warping.
To avoid drying of chicken gyros and ensure the flavour stays with a bit of moisture, baste the meat with a mixture of olive oil, lemon juice, and garlic regularly – every 15 to 20 minutes.
Once crispy, and cooked, cut the outer layer and continue to cook. Repeat the process of basting regularly and trim each layer as they crisp up.
Simply serve and enjoy! You can add a tzatziki sauce or simply serve it as it is.
For more hints, tips, and recipes like this Chicken Gyros, stay tuned to the Spit Roaster blog.
Cooking Chicken Gyros with Chicken Gyros Discs
By: Rhiannon Peterson