How to Cook Gyros on a Jumbuck Spit

You’ve got your jumbuck spit from Bunnings and you want to cook something amazing to impress your friends and family! We hear you! With this simple recipe, we are going to show you how to make traditional Greek gyro! Let’s get straight into it.

Light the fire! 

We love Mallee Root Lump charcoal. It’s all-natural (no chemicals) - we think it's the best on the market. It provides phenomenal flavour and the heat output is incredible! 

We used the Flaming Coals Charcoal Starter Wand to light our charcoal which means we can get cooking quicker! Within 2-5 minutes you’ll be ready to go! 

Prep the chicken: 

For gyro, we only use chicken thigh (we got ours from Woolies). Get a sharp knife and remove as much of the membrane and fat as you desire. Trim into neat pieces to your desired arrangement.

Season the thighs with the Flaming Coals Greek Gyro rub. It’s absolutely magic on gyro, and it should be - it was developed over many years by a greek family. 

Apply a nice light coating to both sides of the chicken thighs, don’t go too heavy! Before putting the thighs onto the spit pat the seasoning into the meat. 

Prepare your skewer: 

Place a gyro disc onto the skewer and begin stacking your thighs in an overlapping method. It really doesn’t matter how you do this as long as it is evenly distributed. Push the gyro down tight! 

Place the other gyro disc on push down to ensure the plates are firm! 

The gyro discs provide an excellent board for you to cut on. This allows you to carve without hitting meat prongs, so we highly recommend investing in a set! 

Cook: 

Allow your gyro to spin until you hit the appropriate internal temp of your meat selection. 

Begin carving and enjoy! 

 

Check our Small Spit Rotisseries.

 

 

by: Cameron Davidson