Lamb and Chicken mixed Gyros

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Yassas and Yiasoo!!! G’day, mates! If you’re on the hunt for mouthwatering, succulent rotisserie meats that’ll make your taste buds do a happy dance, you’ve landed on the right page. Whether you’re planning a backyard BBQ or just craving some juicy goodness, this recipe is your ticket to flavour-town.

Lamb and Chicken Mixed Gyros

This mixed lamb and chicken mixed gyros recipe I have for you today is better than any kebab you will eat from the local kebab shop on your way home from a hard night out on the town. Those dirty kebabs surely are delicious and actually inspired me to come up with this masterpiece. It will be the absolute showpiece of any dinner party and you will undoubtedly wow just about any guest. Surprisingly it’s a very easy dish to make!

Origins of Gyros

Gyros, a beloved dish in Mediterranean cuisine, finds its origins in Greece and the Middle East. In Greece, it’s a popular street food, while in the Middle East, it’s known as “shawarma.” The cooking method, where marinated meat is stacked on a vertical rotisserie, traces back to the 19th century in Ottoman Turkey. Over time, this technique spread across the Mediterranean, each region adding its unique flavors and accompaniments.

Ingredients

• 1 kg (2lbs) boneless lamb shoulder, thinly sliced
• 1kg (2lbs) chicken thigh, boneless
• 1 Onion
• Cooking Twine

Marinade

• 2 cup Greek Yoghurt
• 2 tbsp Tomato Paste
• 4 tbsp Olive Oil
• 2 tbsp Corn Flour
• 2 tbsp Lemon Juice
• 2 tbsp Minced Garlic
• 2 tbsp Smoked Paprika
• 4 tsp Cumin Powder
• 2 tbsp Dried Thyme
• 2 tbsp Dried Oregano
• 1 tsp salt

How we do it!

1. Marinate the Meats: Split marinade ingredients into two separate containers then marinate the lamb and chicken in each container. Allow them to marinate for 1-2 hours in the refrigerator.

Preheat and Skewer: Preheat your grill or rotisserie to medium-high heat then skewer the marinated lamb and chicken slices alternately on a rotisserie spit, ensuring even distribution. Tie with cooking twine to hold all the loose bits together.

Grill to Perfection: Place the spit on the grill or rotisserie and I cook for about 3 – 4 hours at 150c (300f), rotating until the meats are cooked through and slightly charred. Check it with an instant read thermometer to make sure the chicken is cooked to at least 170f before serving.

Prepare the Pita Bread: While the meats are cooking, warm the pita bread on the grill for a minute on each side.

Slice and Garnish: Once cooked, remove the meats from the spit and let them rest for a few minutes. Slice the lamb and chicken into thin strips.

Assemble the Gyros: Spread tzatziki sauce on the warm pita bread, add the sliced lamb and chicken, and garnish with tomatoes, onions, and lettuce.

Roll and Serve: Roll the pita bread to form a gyro wrap, and then all you have to do is serve!

Finishing Up

The marinated lamb and chicken become incredibly tender on the rotisserie and a crowd pleaser at any gathering. When it comes to finding the best marinated lamb and chicken rotisserie meat recipes, you’ve struck gold. These dishes are perfect for your next barbie, family dinner, or any occasion that calls for that mediterranean taste made Down Under. So, fire up that rotisserie, prepare these recipes, and let the culinary adventure begin. Bon appétit, mate!

Darrin X