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By Mr Smokey     |
Dec 01, 2022
Greek Gyros on the Weber Rotisserie

Gyros has always been one of my favourite Greek snacks so we just had to make our own Greek Gyros BBQ Rub. For just a couple of euros you can enjoy a soft warm pitta bread filled with either chicken or pork gyros meat with salad, tzatziki a few chips and some extra seasoning. I’v enjoyed this go to snack in Rhodes, Corfu, Athens, Crete and Mykonos and never paid more than 2.50 euros. One of my favourites is PitaFan in Rhodes old town. As they’re so good and being so cheap so after a few Mythos you can have a gyros for the walk home and then another for when you get back. Bonus!

Ok thats enough reminiscing of drinking beer and chomping down on gyros in the Greek sunshine!

I’v made Gyros a few times on the BBQ. A couple of times it was pre Weber rotisserie so involved manual turning. Thats dedication for you! I’ve also made it just using chicken and another time just using pork. For this recipe I brought the two together which I think complimented to the texture and flavour of the end result. The meat was marinaded with our brand new Greek Gyros BBQ Rub.

Ingredients:

Greek Gyros BBQ Rub

2kg Pork Shoulder

1.2kg Chicken Thighs (Skinless and Boneless)

1 Large Onion

Juice of 1 Lemon

Glug of Olive Oil

The Weber Rotisserie is a great investment and one that you won’t regret. It comes with forks that only have two prongs, which secure the meat in place. I wanted to make sure the meat didn’t move around, so I dug out some forks that had four prongs on, which I had from an old rotisserie that never worked. I also made a metal base out of a lid from a large can of tin tomatoes which I had drilled holes in to fit over the prongs. I then wrapped the metal plate in tin foil before threading on the meat. This helped massively and kept the meat in place during construction. I still needed a spare pair of hands (Mrs Smokey) to hold the spit whilst I threaded over the meat.

Method:

Pork shoulder works great as it has a nice fat content to keep the meat moist. Ours was in the freezer so I took it out and left to thaw for around 1-2 hours. It was still fairly solid which was perfect for slicing super thin slices of around 2-3mm. If you have bought fresh, freeze it for a few hours, you want it to be semi frozen. Place the thinly sliced pork shoulder in a bowl. Slice the onion as thin as possible and add this to the bowl also. Take the boneless, skinless chicken thighs and bash them out using a rolling pin and some cling film. Add this to the pork shoulder along with the lemon juice, Greek Gyros BBQ Rub and olive oil. Mix thoroughly and leave in the fridge overnight for best results. We gave ours just over 48 hours.

Load up the spit with the marinated meat, pressing down as you go and keeping the build as even as possible. Layer the onions in with the meat too. Get your Weber up to temperature and cook on the rotisserie with the lid on. This gyros was 3.5kg and took just over 1 hour. There were a few straggly bits of onion so these burnt on the outside, but they easily came off and fell into the fire. After carving off some of the meat you can put it back on the rotisserie to crisp up the meat underneath. Look at the joy on my face!

Many of our BBQ rubs will work great for this recipe. I’v made it simply using our Piri Piri BBQ Rub before and it works great! 

Once served you can also use a little extra of the seasoning to dust over the meat and salad for extra flavouring.

The meat was tasty and moist and as I mentioned earlier we all had a dusting of rub over the top to add a final seasoning at the table. Served with lots of other tasty dishes including moussaka, halloumi, stuffed vine leaves, Greek salad, hummus, olives and warn flat breads. Tzatziki is also a must (recipe below)! I could have gone the extra mile and do as the Greeks do and have a few chips in their gyros, but I think we had enough food to feed an army. Any left over meat can easily be frozen for a later date and reheated in a frying pan.

Tzatziki Recipe:

Grate half a cucumber, squeeze out as much water as possible using muslin fabric. Add the shreds of cucumber to a bowl with a pot of full fat Greek yogurt. Season with salt, pepper a splash of olive oil and the juice of a lemon. Crush in two cloves of garlic. Finally chop some fresh dill and mint and mix all the ingredients together. I like to make this the day before to allow the flavours to develop.

A firm favourite to cook again and again…

Spit roasted meat on the BBQ is a firm favourite and always a crowd pleaser for hungry guests. Boneless, skinless chicken thighs are also great for skewering on the spit. You can also use different rubs such as our Al Pastor BBQ Rub perfect for Mexican tacos. Or why not try our Tandoori Masala BBQ Rub or Spiced Mango & Lime for an Indian vibe.

After cooking this plenty of times I have been cutting the meat into smaller pieces. This makes for a longer, thinner covering on the spit (rather than a short and fat) and cooks quicker and evenly all the way through.

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One Response

  1. Sounds fantastic Mr Smokey. My favourite Greek foodie hangout is a place I discovered back in 1972. It’s in a back street in Athens. The address is No7 Petraki. They do a delicious souflaki and always topped with sour cream and paprika. I went back there in 2014 and it’s still there and as delicious as my memory was telling me.

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