Traditional Greek Chicken Gyros on a Jumbuck Spit

A foolproof guide to cooking authentic and juicy Greek chicken gyros (yiros) using a Jumbuck spit rotisserie. Boneless, skinless chicken thighs are trimmed, seasoned with a flavorful Greek rub, packed tightly onto a rotisserie rod, and slow-roasted over natural lump charcoal. Chef's tips: (1) Using natural lump charcoal (like Mallee Root) provides cleaner, higher heat output with minimal ash compared to standard briquettes, and contains no added chemicals. (2) Never leave the electric charcoal starter wand unattended while lighting, as the tip gets extremely hot and can melt if ignored. (3) Packing the meat tightly on the spit rod is crucial because it keeps the chicken thighs juicy and prevents them from drying out during the slow rotisserie process. (4) You can optionally layer lamb shoulder with the chicken thighs; the melting lamb fat will naturally baste the chicken for extra flavor and moisture.

• Time: 300 min
• Servings: 6

Source: ChefChef

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