Jumping on the viral chip charcuterie trend with a Greek twist! These yiros-inspired loaded chips are piled high with tender, seasoned lamb, fresh tabouli, and a drizzle of garlicky aioli. Perfect for the beach, park, or your next backyard snack session.
If using bamboo skewers, soak them in water for 30 minutes.
Prepare the barbecue for cooking using direct high heat (260°C-290°C) and preheat as directed.
See below for information on premium gas barbecue set up methods.
Prepare the barbecue for cooking using direct high heat (250°C-290°C) and preheat as directed.
See below for information on Weber Q settings and set up methods.
Prepare the charcoal barbecue for cooking using direct high heat (260°C-290°C).
See below for information on how to set up a Weber Kettle.
Prepare your barbecue for cooking using direct high heat (260°C-290°C).
Prepare your barbecue for cooking using direct high heat (260°C-290°C).
See below for information on pellet barbecue settings and set up methods.
Thinly slice the lamb into 5mm-thick strips. Toss the strips with olive oil and season with Greek Seasoning. Thread the strips onto the skewers.
Once the barbecue has preheated, brush the cooking grills clean with a wire brush. Grill the skewers over direct high heat, with the lid closed, for 6 minutes, or until deeply caramelised and cooked to your liking, flipping once halfway through. Remove from the barbecue and set aside.
Once the barbecue has preheated, brush the cooking grills clean with a wire brush. Grill the skewers over direct high heat, with the lid closed, for 6 minutes, or until deeply caramelised and cooked to your liking, flipping once halfway through. Remove from the barbecue and set aside.
Once the barbecue has preheated, brush the cooking grills clean with a wire brush. Place the skewers over direct high heat (over the fire). Grill the skewers over direct high heat, with the lid closed, for 6 minutes, or until deeply caramelised and cooked to your liking, flipping once halfway through. Remove from the barbecue and set aside.
Once the barbecue has preheated, brush the cooking grills clean with a wire brush. Grill the skewers over direct high heat, with the lid closed, for 6 minutes, or until deeply caramelised and cooked to your liking, flipping once halfway through. Remove from the barbecue and set aside.
Once your barbecue has preheated to the set temperature, brush the cooking grills clean with a wire brush. Grill the skewers over direct high heat, with the lid closed, for 6 minutes, or until deeply caramelised and cooked to your liking, flipping once halfway through. Remove from the barbecue and set aside.
Leave the skewers to rest while you assemble the platter. Arrange the chips on a serving platter, or, for a rustic presentation, simply tear open the bag. Slice the meat off the skewers and arrange it over the chips. Scatter the tabouli over the chips and finish with a generous drizzle of aioli. Enjoy immediately.
Related Grill Skills
Direct cooking on a premium gas barbecue
Related Grill Skills
Direct Heat on a Weber Q (<2023)
Related Grill Skills
57cm Kettle Charcoal Barbecue Setup – Direct Cooking
Related Grill Skills
Direct Cooking on a Pellet Barbecue
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