Take the chicken breast and cut them in two halfs horizontally, so that you have to thin chicken breast filets.

Cut the chicken in 5-8 mm stripes perpendicular to the direction of the muscle fibre. This ensures that there are no longer strings in the chicken, which could go tough.

Finely chop all the herbs and mix them together in a bowl with the olive oil and garlic.

Add the Mayoran, Oregano and Chili flakes and gently marinate the chicken in the same bowl until all the chicken stripes are covered.

Place the chicken in the freezer to marinate for at least 4 hours.

In the meantime, prepare the pita dough as described on our website and let it sit covered in clingfilm.

Once it is dinner time, take the dough and split it up in 8 equal sized portions.

Use your hands to form small pita breads with 10cm diameter. Don't roll the pitas.

Place a large, thick pan on high heat and add 1 tsp of sesame oil.

Once hot, fry the first 4 pita breads until golden brown, slightly dark on boths sides. Repeat that with the other 4 and set the pitas aside in a pot with the lid on to stay warm.

Use the same pan and keep the heat super high, to fry half of the chicken gyros. It only takes a few minutes to cook. Don't overmix it, so it can actually fry and develop some flavour.

Once just cooked, take the chicken out into a bowl and fry the second half.

Once that is done as well, add the two batches together in a bowl and give it a mix, so that all the chicken has the same temperature.

Season with salt and pepper and serve with salad.