Easter Gitzi from the grill

Gitzi Grill is a traditional dish from Switzerland where a whole kid is grilled on a spit. Here’s a recipe you can try:


  • 1 whole Gitzi “kid” (about 3-4 kg)
  • 3-4 cloves of garlic, chopped
  • Helvetic Barbeque Salt-n-Pepper Rub
  • 2 tablespoons fresh thyme, chopped
  • 2 tablespoons fresh rosemary, chopped
  • 1 lemon, sliced
  • Olive oil
  • Charcoal or gas grill


E Guätä!

  1. Wash the gitzi and pat dry.
  2. In a bowl, mix Helvetic Barbeque Salt-n-Pepper Rub, garlic, thyme, rosemary and lemon slices and add a little olive oil.
  3. Rub the whole gitzi with the paste.
  4. Preheat the grill and slide the charcoal onto one side of the grill, turn on only one side if using a gas grill, or use a pellet smoker or smoker (indirect grilling).
  5. Grill the gitzi over indirect heat on the other side of the grill by placing it on the off or charcoal-free side of the grill. Turn the kid every 20-30 minutes and brush with paste or olives to keep it juicy.
  6. Grill the gitzi for about 3-4 hours or until the core temperature of the meat is 70-75°C.
  7. Let the gitzi rest on a cutting board before cutting into portions and serving.

As a side dish you can use the usual like Härdöpfel (potatoes), salad, vegetables, etc.. What is highly recommended is grill vegetables. Here you can put among other things peppers, zucchetti, onions, carrots, etc. in a roaster pour a 5dl beer over it and put directly from step 5. under the meat in the grill / smoker …

Ä Guätä

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