For the Gyros

1kg boneless marinated chicken thighs
500g potato
2 medium ripe red
tomatoes on the vine
a few salt flakes
a few fresh oregano leaves

For the Marinade

1.5 heaped tsp ground coriander
1.5 heaped tsp ground cumin
2 heaped tsp garlic granules
1 heaped tsp smoked paprika
½ tsp cayenne pepper
½ tsp ground cinnamon
1 lemon, juice and zest
1 tsp dried oregano
1.5 tsp sea salt
½ tsp freshly ground black pepper
100ml extra virgin olive oil and extra to drizzle

For the Garnish

1 red onion, finely sliced
1 tsp sea salt
a few drops of red wine vinegar

For the Tzatziki

500g thick Greek yogurt
½ large cucumber
½ tsp sea salt and extra to taste
2 garlic cloves, minced
2-3 tbsp white wine vinegar
3-4 tbsp extra virgin olive oil
a small bunch of dill, finely chopped

For the Pitas

100ml whole milk, tepid (ideally at 37.5C for optimal yeast activation)
150ml water, tepid (ideally at 37.5C for optimal yeast activation).
400g plain flour and extra for dusting
1 tbsp extra virgin olive oil, and extra for frying
1 tsp dry active yeast
1 tsp granulated sugar
1 tsp salt

Step 1

Ideally using a meat tenderizer or a rolling pin as a substitute, flatten the chicken thighs between baking parchment. In a large bowl, mix all the marinade ingredients and add the chicken thighs, massage well to ensure that the meat is covered in the spice mix.  Cover the bowl with plastic wrap and store it in the fridge for a few hours. Remove the chicken from the fridge 30 minutes before using.

Step 2

Wash the potato and cut it in half lengthwise. Place both halves, cut side down in a deep baking tray, and insert 3 wooden skewers in each, pointed end up. Thread the chicken thighs through the skewers ensuring that any end bits are folded back and inwards as these will dry out easily, or potentially burn. Keep any small bits of meat in the middle of the pile. Do not press the meat too tightly to assist in the cooking process.

Step 3

When all the chicken has been used up, cover it with kitchen foil. Cook in the oven for 75 minutes. Remove the foil, drizzle or spray with some extra virgin olive oil, sprinkle with some salt flakes, and cook uncovered for another 10-15 minutes at 200C to brown all over. When the chicken is cooked, let it rest for 5 minutes.

Step 4

While the chicken is cooking, peel and slice the red onion thinly. ‘Top and tail’ the tomato and slice it thinly. Transfer both to a plate, drizzle with a few drops of vinegar, and sprinkle with a few salt flakes.

Step 5

The flavors improve if the tzatziki is made 24 hours in advance.

Start by grating the cucumber on the coarse side of a cheese grater. Transfer to a colander or a straining bag and sprinkle with the salt. Massage the salt into the cucumber thoroughly to release the water content from the cucumber.

Step 6

Leave to stand for 10 minutes and add to a sheet of muslin or cheesecloth. Thoroughly squeeze all the moisture out until the cucumber has significantly reduced in volume and is no longer releasing liquid. Note that reducing the water content will significantly improve the consistency of the tzatziki.

Step 7

Transfer the dried cucumber to a bowl, add the Greek yogurt, minced garlic, vinegar, olive oil, and dill, then stir well with a silicone spatula until homogenous. Taste and adjust seasoning and acidity by adding more salt and vinegar to taste.

Step 8

You may choose to cook all the pitas in advance and store them in the fridge wrapped in baking parchment paper or kitchen foil. When you are ready to use them, reheat them wrapped in parchment in a preheated oven at 200C for a few minutes.

Put the temperature-checked milk & water, sugar, and extra virgin olive oil in a large bowl and mix well. Leave until frothy – this is how you will know your yeast is active.

Step 9

Create a cone-like formation with your pitta with a sealed side, with the wider end facing upwards. Start by carving down your souvlaki with the chicken skewers still in place until you have some tender cuts of meat. Add your chicken, a generous dollop of the tzatziki, and top with the pickled red onion and a sprinkling of fresh oregano.