Homemade Chicken Gyros with Yogurt-Mustard Sauce

Method

1. In a large bowl, whisk together the olive oil, honey, lemon juice, sliced garlic, fresh herb leaves, garlic powder, mustard powder, red pepper flakes, dried oregano, sea salt, and pepper until well combined.
2. Cut the chicken thighs in half lengthwise and add them to the bowl. Toss to coat thoroughly, then cover and refrigerate for at least 1 hour, or overnight for deeper flavor.
3. Meanwhile, prepare the tomato filling: In a separate bowl, combine the diced red onion, tomato, red bell pepper, minced basil, olive oil, balsamic vinegar, and a pinch of dried oregano. Season with sea salt to taste and set aside to let the flavors meld.
4. Make the yogurt-mustard sauce: In another bowl, whisk together the Greek yogurt, olive oil, Dijon mustard, honey, lemon juice, wine vinegar, minced garlic, sea salt, and pepper until smooth. Taste and adjust the seasoning or acidity with extra lemon juice or vinegar if needed. The sauce can be used immediately or stored in a sealed glass jar in the fridge.
5. Preheat the oven to 400°F / 390°F. If using bamboo skewers, soak them in water for at least 30 minutes. Roll each chicken fillet tightly and thread them onto the skewers, packing them closely together.
6. Place the loaded skewers in a roasting pan and pour the remaining marinade over them. Add 2 tablespoons of water to the pan. Bake for 25–30 minutes, flipping the skewers halfway through.
7. Remove the skewers from the oven and place them on a cutting board. Using a large, sharp knife, slice the meat lengthwise along the skewer as thinly as possible to create the gyro strips.
8. Warm the pita bread: You can either toast them in a dry frying pan over medium heat for 1–2 minutes per side, or brush each pita lightly with olive oil on both sides and place them directly on the oven rack (with a baking sheet on the lower rack to catch drips) for 1–2 minutes, until they start to brown but remain soft. Do not overbake.
9. To assemble each souvlaki, lay a pita on a piece of parchment paper about one-third larger than the pita. Spread 1 tablespoon of the yogurt-mustard sauce over the pita. Place a portion of the sliced gyro meat in the center, top with some tomato filling, and drizzle with a little more sauce. Fold the pita to form a sandwich, wrap tightly in the parchment paper, and fold the excess paper underneath to secure. Serve immediately.