Greek Style Chicken & Lamb Gyros

Greek Style Chicken & Lamb Gyros

Traditional Mediterranean souvlaki and gyros with rotisserie-cooked caramelized pieces of meat, yogurt-based tzatziki and Greek salad.

Course Main Course

Cuisine Mediterranean

Prep Time 30

Cook Time 2 30

Total Time 3

Servings

Calories 764kcal

Author Mat Cotton

Ingredients

For Chicken Souvlaki:

5.5 lbs chicken thighs
2 tbsp dried oregano
1 tbsp dried mint
1 lemon juice only
4 garlic cloves minced
olive oil

For Lamb Gyros:

4.4 lbs lamb shoulder
1 tbsp ground cumin
1 tbsp paprika
1 tbsp dried oregano
1 lemon juice only
3 garlic cloves minced
½ tbsp dried mint optional
olive oil

For Tzatziki:

2 cups greek yogurt
1 tbsp dried mint
1 lemon juice to taste
½ cucumber grated
1 garlic clove minced
salt and pepper to taste to taste

For Greek Salad:

1 cucumber
6 roma tomatoes
1 red onion large
olive oil
squeeze of lemon juice to taste
Greek feta optional
Pita to serve

Instructions

Mix all ingredients and spices (for either souvlaki or gyros) in a large non-metallic bowl with a good drizzle of olive oil.
Split your chicken thighs into 2 equal pieces for the chicken souvlaki and/or slice your lamb shoulder into ½” thick slices.
Using a meat tenderizing mallet or rolling pin, flatten your pieces of protein to around ¼” thick by placing between a folded piece of cling wrap first.
Add your meat to your spice mix in a large non-metallic bowl, and mix to coat well. Refrigerate overnight, or for a minimum of 4 hours.
When ready to cook, light your BBQ using a chimney starter and charcoal briquettes, and add lump charcoal.
While your BBQ is coming up to temp, thread your meat onto your rotisserie rod, overlapping each piece, and bookending with half an onion. Press down to keep compact, and tighten all prongs onto the rod.
Put your rotisserie rod over the lit charcoal (which should be to the sides and not directly underneath), and keep topped up with charcoal during the cook. This should take around 2.5 hours, cook to internal temp of around 170°F for chicken and 155-160°F for lamb.
Whilst your protein is cooking, prepare the salad by chopping tomato and cucumber into ⅓” pieces, and thinly slicing the red onion, and mix together with olive oil and a squeeze of lemon juice and dried mint. Add feta (optional) and salt and pepper to taste.
Make your tzatziki also by combining all ingredients in a medium bowl, then cover and refrigerate.
In the last few mins of cooking, split a pita in half and warm on a grill over the coals.
When your protein is at the desired internal temp, take the rod off the heat and slice directly from the rod.
Stuff your pita with your sliced pieces of meat, and top with salad and tzatziki sauce.
Enjoy with family and a cold beer!

Nutrition