Lamb and Chicken mixed Gyros

5 from 10 votes

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 cooked ready for carving

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.

carved meat from the rotisserie fully cooked


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


  • 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.

Full view of the meat on the rotisserie half cooked

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!

Lamb and Chicken mixed Gyros cooked ready for carving

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

Lamb and Chicken mixed Gyros

5 from 10 votes
Recipe by Darrin Lloyd Course: MainCuisine: MediterraneanDifficulty: Easy


Prep time




Cooking time




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Mixed lamb and chicken gyro is a flavorful Mediterranean dish with tender, spiced meats, marinated and cooked on a rotisserie until golden brown with a beautiful crust on the outside.

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  • 1 kg 2 1/5 lb Chicken Thighs

  • 1 kg 2 1/5 lb Lamb Shoulder – Deboned

  • 1 1 Onion

  • Cooking Twine

  • Marinade
  • 2 cup 2 cup Greek Yoghurt

  • 2 tbsp 2 tbsp Tomato Paste

  • 4 tbsp 4 tbsp Olive Oil

  • 2 tbsp 2 tbsp Lemon Juice

  • 2 tbsp 2 tbsp Minced Garlic

  • 2 tbsp 2 tbsp Smoked Paprika

  • 2 tsp 2 tsp Cumin Powder

  • 2 tbsp 2 tbsp Dried Thyme

  • 2 tbsp 2 tbsp Dried Oregano

  • 1 tsp 1 tsp Salt


  • Slice lamb into thin half inch slices. Try to make them as large as each chicken thigh in area size so they are balanced on the rotisserie spike.
  • Split all the marinade ingredients into two separate containers and mix well.
  • Chicken and lamb placed in each container. Marinade for at least two hours or overnight
  • Cut onion in half and place one half on rotisserie spike.
  • Start threading on your meat alternating chicken and lamb and place other half of onion on at the end bookending the meat
  • Cook over indirect heat in the BBQ of your choice at 150c (300f) for 3 – 4 hours approx.
  • Check with instant read thermometer if you are worried it’s not cooked in the centre for 75c (165f)


  • Tie the meat with string to stop the flappy bits from flicking around
  • Use indirect heat or coals to cook slowly
  • Instant read thermometer is the best way to know when this is ready
  • Chicken and lamb must be marinated separately

Nutrition Facts

  • Serving Size: 250g
  • Total number of serves: 1
  • Calories: 350kcal
  • Carbohydrates: 15g
  • Protein: 30g
  • Fat: 25g
  • Saturated Fat: 8g
  • Polyunsaturated Fat: 0g
  • Monounsaturated Fat: 0g
  • Trans Fat: 0g
  • Cholesterol: 100mg
  • Sodium: 700mg
  • Potassium: 500mg
  • Fiber: 2g
  • Sugar: 7g
  • Vitamin A: 0IU
  • Vitamin C: 0mg
  • Calcium: 150mg
  • Iron: 2mg

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5 from 10 votes
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Hi! I’m Darrin!

Welcome to my food blog, Where I try to fuse easy home cooked meals with restaurant quality results. Whether cooking for family or 7 course degustation for friends I just really love to cook!


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