Chicken and lamb mixed gyros is always my "go-to" meat on a spit when I have to cater for some sort of gathering. While some people question mixing lamb and chicken gyros together, I assure them that I have done it dozens of time and haven't food poisoned anyone yet! The trick to be 100% that the chicken is thoroughly cooked is to grill the gyros on the carving tray for a couple of minutes after the gyros has been carved. This also crisps the outside up a bit further and adds to the delicious flavour. I've pulled together my favourite ingredients below as well as a video showing you how to prepare gyros yourself. If however you're short on time, simply take your rotisserie skewer to the butcher and they will do it all for you.

Ingredients:

• Chicken thighs
• Lamb shoulders
• Salt
• Cayenne pepper
• Sweet paprika
• Chili flakes
• Onion powder
• Fresh Crushed garlic
• Cumin powder
• Olive oil
• Thyme

Preparation:

• Slice the meat into slices no more than 1cm thick
• Marinate the lamb and chicken separately using the above mentioned ingredients

 Cooking time:

• First carve after 1 hour

Hot Tip:

• Alternate the chicken and lamb when putting it onto the skewer so the lamb keeps the chicken moist

by: Rhiannon Peterson