How to prepare Greek Chicken, Lamb gyro and Homemade Tzatziki using a Flaming Coals Cyprus Spit

This image shows the chicken and lamb gyros cooked on Cyprus Spit

 

Step 1: Flatten and trim the excess fat from your skinless chicken thigh fillets.

Step 2: Use the Flaming Coals Gyro Rub to season your chicken on both sides.

 

This image shows trimmed chicken thighs, seasoned with Flaming Coals greek Gyros Rub

 

Step 3: Remove any excess fat from the chicken, flatten the lamb shoulder into pieces roughly 10mm thick, and season both sides with the Flaming Coals Gyro Rub.

 

This image shows a lamb shoulder seasoned with Flaming Coals Greek Gyro Seasoning

 

Step 4: Assemble the gyro by sliding one chicken and one lamb at a time onto the skewer in a crisscross fashion after placing your gyro disc onto it.

 

This image shows the meat assembled in the skewer

This image shows the meat properly assembled on the skewer

 

Step 5: Pour into the charcoal tray and light your Flaming Coals Lump charcoal (approximately 1 chimney's worth).

Step 6: Place the skewer over the coals and begin the spin! Before the heat gets to be too high, you should be able to hold your hand underneath the meat for around 3 to 5 seconds. You can tell your meat is cooked to its best potential by looking at its height.

 

This image shows the chicken and lamb shoulder spining on the cyprus spit

 

Step 7: Keep the gyro basted with a mixture of lemon juice, rosemary, and olive oil throughout the cooking time. The meat will keep flavorful and moist as a result.

 

This image shows a man basting the meat with lemon juice

 

Step 8: Slice the onion and iceberg lettuce for the souvlaki.

Step 9: Prepare the homemade tzatziki 

Combine the following in a large mixing bowl:

  • 1 head of crushed garlic (or more to taste) 

 

This image shows garlics

 

  • 1 x continental cucumber (grated and excess juice squeezed out)

 

This image shows a man peeling the cucmber

This image shows a man grating the cucmber

This image shows a man grating the cucmber

 

  • Dill to taste

 

This image shows a man chopping the dill

 

  • 1.3kg greek yoghurt strained in a cheesecloth overnight 

This image shows greek yoghurt with cucumber

 

 

  • A pinch of salt
  • ½ cup of olive oil

 

This image shows the olive oil added to the greek yoghurt mixture.

 

  • Juice from 1 lemon

 

This image shows a lemon juice added in the yoghurt mixture.

 

For a silky result, thoroughly blend.

 

This image shows a man mixing the yoghurt mixture

 

Step 10: Carve the outer meat from the gyro.

 

This image shows a man carving the chicken gyros

 

Step 11: Assemble your souvlaki by spreading a generous amount of tzatziki on the bread and topping it with lettuce, onion, and a huge quantity of gyro meat.

 

This image shows a souvlaki

 

Step 12: Wrap and enjoy! 

 

This image shows a souvlaki

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by: Michael Wilkie