Homemade Chicken Gyros (Oven-Baked)

In a bowl, mix 400 gr Boneless chicken thighs with 60 gr Cow Yogurt 3.6%, 2 tbsp Olive oil extra virgin, and the juice of ¹/₂ piece Lemon. Add:
- 2 tsp Red pepper powder
- 1 tsp Turmeric
- 1 tsp Coriander (ground)
- 1 tsp Garlic powder
- 1 tsp Table salt
- 1 tsp Black Pepper - Powder
Mix well until the meat is evenly coated. Cover and refrigerate while you prepare the remaining ingredients.

Cut one onion into halves and place them in a baking tray lined with parchment paper. Insert one wooden skewer into each onion half – they will serve as the base for the meat. If you don’t have wooden skewers, simply place the onion halves and you will stack the meat on top of them shortly.

Peel and cut 500 gr Potatoes into long, thin pieces. Arrange them in the tray around the onion and season with:

- 1 tsp Table salt
- 1 tsp Black Pepper - Powder
- 2 tbsp Olive oil extra virgin

Remove the meat from the refrigerator. Thread the chicken thighs onto the skewers, stacking them one on top of another, making sure each piece is secured on two adjacent skewers for stability. Finish with half an onion on top.

Bake in a preheated oven at 200°C for about 60–75 minutes, until the meat is golden and fully cooked.

After baking, slice the meat directly on the skewers together with the onion (as in a classic gyros).

Warm the pita breads. Spread each with mustard, tzatziki, and tiro salad. Add meat, potatoes, and onion, then wrap.