Gyro's on the kettle

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Gyro's on the kettle

Post by Hogsy » Tue Nov 10, 2015 9:39 pm

I want to cook some gyros/ donner kebabs for a BBQ on the weekend. I was hoping to use chicken and I've got the the bread, sauces and salads organised. There's just a few things I'm not sure about, like cuts of meat and marinades
Was thinking of using chicken thighs and maybe some lamb, not sure what cut of lamb to use.....
Anyone have some tips or ideas on marinades or cuts of meat ?
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Post by Bear » Tue Nov 10, 2015 10:02 pm

My 2c

Chicken cut: definitely use thighs or even boned Maryland (leg & thigh).
Chicken marinade: keep it simple, fresh garlic, olive oil, lemon zest peelings (not too much) fresh marjoram, maybe a dash of white.
Chicken Fuel: Charcoal, with a little of your favourite nut or stone fruit wood

Lamb cuts: Boned shoulder.
Lamb marinade: again KISS, fresh garlic, fresh rosemary, dash of red, olive oil, tiny bit of soy sauce.
Lamb Fuel: Charcoal, with perhaps a bit of olive wood, or redgum
Charcoal: 22.5" Weber OTP 2000 | Wood Oven: Al Forno Piemonte R8 | Portable: Weber GA 2006
Gasser: NG WeberQ 320 | Rotisserie: Gaganis custom dual spit | Smoker: 18.5" WSM 2004

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Re: Gyro's on the kettle

Post by JOCKs » Wed Nov 11, 2015 3:57 am

I got a marinade from one of the old guys at work, sprinkle sparingly over both sides and refrigerate over night in Ziploc. Definitely use lamb shoulder.

3 part - Steak Pepper Seasoning
3 part - Oregano
5 part - Vegeta Gourmet Stock Powder
1 part - Margoram
2 part - Hungarian Sweet Paprika
5 part - Table Salt

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Re: Gyro's on the kettle

Post by Smokey » Wed Nov 11, 2015 10:13 am

Gnol has a stand out recipe on this forum. Involved puree red capsicum. Ive done it a few times and its best Ive had.

Here it is ... ilit=gyros
If trees screamed when we cut them down, We wouldn't. If they screamed all the time we would.

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