Everyone dreams of that gyros/gyro or gyros plate they had on holiday whilst in Greece. I know I do! With our handmade BBQ rubs, made right here in the UK, it’s super easy to recreate that authentic taste at home. You don’t necessarily need a rotisserie attachment or BBQ for that matter. You could simply skewer the meat, pan fry, grill indoors or cook over hot coals, turning regularly. For this we use the Kamado Joe Joetisserie attachment.
For the Gyro Meat;
- 1kg boneless, skinless chicken thigh
- 20g Greek Gyros BBQ Rub
- 1 tbsp olive oil
- Juice of half a lemon
To build your gyros;
- A few Greek Gyros BBQ Rub seasoned chips
- Greek style pita bread
- Sliced onion
Cut the chicken thigh fillets in half. You will then end up with lots of chicken pieces approx 10-12cm in diameter. Perfect for skewering on the rotisserie.
Add the chicken into a grip seal bag (or bowl) and add in the olive oil, lemon juice, Greek Gyros BBQ Rub. Massage the seasoning around the chicken to make sure it is all coated nicely. Leave to marinate for a couple of hours or even overnight in the fridge. If you don’t have time, don’t worry, you can use it straight away.
Skewer the chicken and build up the layers of chicken on the Joetisserie skewer.
Get the coals nice and hot and get the Kamado Joe upto around 180c-200c. Place the meat into the rotisserie attachment, flick on the rotisserie, put the lid down and let the Kamado Joe do it’s magic. Check on it every now and then. You can squeeze some fresh lemon juice over the meat as it cooks.
It should take around 50 minutes to an hour (depending on the thickness of the chicken) or until the internal chicken temperature reaches 75c.
Slide the meat off the skewer onto a chopping board and slice the chicken. Alternatively, slice it straight from the skewer. Remember the outside crispy bits are the chefs privilege!
Serve in a warm bread with tzatziki, seasoned fries, onion, tomato or whatever you want!