Tzatziki: Grate cucumber onto a plate. Place grated cucumber into a cloth and squeeze out the excess water.

Tzatziki: Add cucumber, grated garlic, Greek yogurt, and zest of half a lemon to a bowl. Mix well, drizzle with olive oil, and set aside in the fridge.

Chicken: Cut chicken thighs in half, then into thin medallions about the size of the palm of your hand.

Chicken: Marinate chicken with oregano, Aleppo pepper (or paprika), grated garlic, olive oil, salt, and zest of half a lemon. Mix well. Marinate overnight in the fridge if possible.

Slice a potato in half and place flat-side down in a pan or tray. Skewer the potato.

Thread the marinated chicken onto the skewer, stacking it over the potato base. Place in the fridge until ready to cook.

Preheat the oven to 180°C. Cook the chicken until the internal temperature reaches 70°C.

Once cooked, slice the chicken off the skewer into thin pieces.

Preheat a fry pan. Roll out each dough ball with semolina into a size that fits just inside your pan.

Lightly oil the pan and fry the dough until golden on both sides. Repeat for all dough balls.

Cook chips in an air fryer at 200°C for 10 minutes.

Slice tomato and thinly slice lettuce.

Build gyros: lay the cooked dough flat and generously layer with chicken, tzatziki, tomato, lettuce, and cooked chips. Fold or wrap and secure with baking paper.