2 chicken filets
1 large onion, thinly sliced
1 large lemon juice
2 tbsp olive oil
2 tbsp red wine vinegar
6 garlic cloves, minced
1 tsp salt
1 tsp pepper
3 sprigs fresh oregano
1 tsp paprika
1 tsp ground cumin
1 tsp ground coriander
1 tsp chilli
1 tsp ground turmeric

You can't beat a good gyros.

Cut the meat into equal, thin slanted slices that are 0.5 cm thick. 

Mix all spices and ingredients in a large bowl. Add the meat and mix well with the marinade. Transfer into a plastic bag and leave for in the fridge for 3 hours or overnight to infuse.

Remove the meat at least an hour before cooking to allow to reach room temperature.
Fry the meat in batches in a non-stick frying pan at high temperature. I normally use coconut oil for high temperature cooking. Don’t overcrowd the pan as the temperature in the pan will drop and the meat will boil instead of brown nicely. As soon as it has browned on one side, turn over and brown on the other side. When ready, add 1 tablespoon vinegar and stir. Remove from pan and continue with the next batch.

To serve, slice open a pita, add some salad, meat, tomatoes and top with Tzatziki.