Greek Lamb and Chicken Spit Roast

Fresh leg of Lamb diced to large cubes, marinated in rosemary, thyme, lemon juice, salt, garlic, dry onion (can use fresh) and greek yoghurt. Marinated in a zip bag in the fridge for 48hrs.

The chicken- I used thigh filets (tastier and higher fat content then breast), marinated with vegeta, oregano, lemon juice, majoram.

All cooked over a greek cypriot coal bbq spit roast for about 2 hours.  

All was served in a wrap, with mixed fresh salad and oven roasted pumpkin, drizzeld with tzatziki sauce. 

Meat does taste different when cooked over coal then on the gas bbq.