Chicken and Lamb Mixed Gyros

Chicken and lamb mixed gyros is always my "go-to" meat on a spit when I have to cater for some sort of gathering. While some people question mixing lamb and chicken gyros together, I assure them that I have done it dozens of time and haven't food poisoned anyone yet! The trick to be 100% that the chicken is thoroughly cooked is to grill the gyros on the carving tray for a couple of minutes after the gyros has been carved. This also crisps the outside up a bit further and adds to the delicious flavour. I've pulled together my favourite ingredients below as well as a video showing you how to prepare gyros yourself. If however you're short on time, simply take your rotisserie skewer to the butcher and they will do it all for you.


  • Chicken thighs
  • Lamb shoulders
  • Salt
  • Cayenne pepper
  • Sweet paprika
  • Chili flakes
  • Onion powder
  • Fresh Crushed garlic
  • Cumin powder
  • Olive oil
  • Thyme


    • Slice the meat into slices no more than 1cm thick
    • Marinate the lamb and chicken separately using the above mentioned ingredients

       Cooking time:

      • First carve after 1 hour

      Hot Tip:

      • Alternate the chicken and lamb when putting it onto the skewer so the lamb keeps the chicken moist




      by: Rhiannon Peterson