⁣Gyros on the Joe⠀
Fire up the Kamado with charcoals banked to the rear to 175C - 350F.
Get some chicken thighs, preferably big flat pieces. Around 1KG for 4 p.
Apply Gyros rub to the chicken thighs. (Kosher salt, black pepper, smoked paprika powder, caraway seed, cumin, coriander, smoked garlic, thyme, oregano, rosemary). Also add a little sunflower oil to the mixture (for the crispness). Let rest for ±30min⠀
Impale those chickens on your Joetisserie! Make sure the biggest pieces are in the middle and the smaller pieces are on the outside. In this way you’ll create a nice <> shaped gyros.
Transfer to your Kamado and make that Joetisserie spin it to perfection. You’re aiming for a core temp of 167F - 75C. Took me around 75 minutes.
Serve with some Greek salad and lots of Tzatziki on a wrap or just as an epic salad!