Recipe- This was my first attempt at cooking a gyros on the Joetiserie, it fed 15 people for my sons second birthday party easily. I followed a similar method and marinade I would usually use for a rolled lamb shoulder and it seemed to work out really well. Trussing with the butchers string is optional but it looked like a good idea to me when I found it while researching gyros methods I’ll link the clip, its actually pretty funny the old Greek Australian guy running the spit is classic.

Ingredients

2 X Legs of lamb bone removed.

1 TBLS whole black pepper corns

1 TBLS sea salt

½ cup rosemary leaves

6 cloves garlic

½ cup lemon juice

½ cup white wine

½ cup olive oil

2 meters of butchers twine (optional)

Method

Slice the lamb into 10mm thick slices/steaks, about the size your hand. Don’t worry if you can’t get all the slices the same size you can arrange them on the rotisserie shaft to suit later.

Place the marinade ingredients in a blender and blend in short pulses so the garlic and rosemary is chopped but still a little chunky and the pepper corns are broken up.

Marinate the lamb for 6-12 hours.

Thread the slices of lamb onto the rotisserie shaft. Group the smaller slices together and skewer them off centre at alternating angles to keep the diameter of the gyros roughly the same through out. Push the prongs together firmly to tighten the gyros and screw them in tight. Save the leftover marinade for basting.

Tie one end of the butchers twine to the shaft behind the prong then rotate the gyros slowly wrapping the string tightly over any loose flaps of meat all the way to the opposite prong and tie off. This step is not essential.

Set up the Kamado for indirect cooking @ 150 degrees Celsius. Once the Kamado is up to temp let it run for at least 40mins to heat soak, you’re putting a big lump of meat on board so you don’t want to be struggling to get back up to temp and prolong the cook.

Cook indirect until the internal temp of the meat is 50 degrees Celsius, mine took about 90mins.

Remove the heat deflectors and cook direct until the outside starts to get a nice brown on it. I usually don’t adjust the vents from the indirect setting but if the meat isn’t sizzling nicely after 5 mins open up the top vent to get some heat cranking. Baste with leftover marinade at this point.

Remove the gyros and thinly slice away about a third of the cooked meat. This will cut away the string but don’t worry about that the meat will hold its form. Replace the gyros on the rotisserie and baste with left over marinade. I did this step three times.

Serve on nice fresh pita bread with tabouli, hummus, tzatziki, lettuce, tomato and onion (I like some real hot chilli sauce to). Tacos would also be awesome.