• Combine all the marinade ingredients well in a large bowl. Season with sea salt and freshly ground pepper.
  3 tbsp extra virgin olive oil, 1 tablespoon honey, 1 lemon, 2-3 garlic cloves, 2-3 fresh herb leaves, 1 teaspoon garlic powder, 1 teaspoon mustard powder, 1 teaspoon red pepper flakes, 1 teaspoon dried oregano, sea salt, freshly ground pepper
• Cut the chicken into halves lengthwise and transfer to the bowl.

  Make sure the chicken is completely coated. Allow it to marinate for at least an hour or overnight.
  1.5 lbs chicken thighs

Make the tomato filling

• Dice tomatoes, bell peppers, and onions. Mince the garlic. Add all the ingredients to a bowl. Add one teaspoon of balsamic vinegar and one tablespoon of olive oil. Add some fresh herb leaves and a generous pinch of dried oregano. Season with sea salt to taste.

  Allow the tomato filling to sit while you cook the chicken.
  ½ red onion, 1 large ripe tomato, 1 red bell pepper, 1 tablespoon fresh basil leaves, 1 teaspoon balsamic vinegar, 1 tablespoon extra virgin olive oil

Make the yogurt mustard sauce

• In a bowl, add the yogurt, mustard, olive oil, lemon, vinegar, honey, sea salt, pepper, and garlic. Mix all the ingredients with a wire whisk until smooth. Check the sea salt and pepper and add more if necessary. Taste and adjust the acidity with extra lemon or vinegar. You can use it immediately or store it in the refrigerator, tightly covered in a glass container.
  sea salt, ½ cup Greek Yogurt, ¼ cup extra virgin olive oil, 2 tablespoons Dijon mustard, 1 tablespoon honey, 1 tablespoon lemon juice, ½ garlic clove, 1 tablespoon wine vinegar

Thread the chicken into skewers

• Preheat the oven to 200°C / 390°F.

  Roll the chicken fillets and thread them onto the skewers. They should be tightly placed together.

  If you are using bamboo skewers, soak them in water for at least 30 minutes before threading the chicken. This helps prevent them from burning during cooking.

Cook the chicken

• Place the skewers in a roasting pan, pouring the rest of the marinade over them. Add two tablespoons of water to the pan.

  Bake for 25 – 30 minutes. Halfway through baking, flip the skewers.

Cut the gyro

• Place the skewers on a cutting board. Using a large, sharp knife, slice the meat lengthwise onto the skewer as thin as possible.

Toast the pita

• You can warm up the pita bread for a minute or two over medium heat using a frying pan. Brush each pita with olive oil on both sides and toast for 2-3 minutes.

  Toast in the oven.  Place two racks in the oven, one in the middle and another right under it. Place a baking sheet in the lower rack to catch any drippings. Brush a little olive oil on both sides of the pita bread. Place it directly on the first rack. Warm the pitas until they start to brown but are still soft, 1-2 minutes. Don’t overcook it!
  4 Greek pita bread, 1 tablespoon extra virgin olive oil

Assemble the souvlaki

• Place a pita bread on a piece of parchment paper ⅓ larger than the pita.

  Spread one tablespoon of the yogurt sauce all over the pita.

  Add some chicken gyro right in the middle.

  Add some tomato filling and drizzle more yogurt mustard sauce.

  Fold the souvlaki to create a sandwich. Wrap it in the parchment paper. Fold the extra paper nicely under the souvlaki to secure it. Enjoy!