Begin by pounding each chicken thigh with the help of a meat mallet until ½" or 1 cm thick. You can put each chicken thigh inside a ziplock and pound it with the mallet. Repeat this step with all the chicken thighs. Set aside.

Add the paprika, coriander seeds, peppercorns, dried rosemary, dried red chili flakes & the coarse sea salt in a mortar & pestle. Grind it to a semi-coarse powder.

Next add the chopped garlic to the semi-coarse powder & grind it until the garlic blends well with the rest of the spice blend.

Now add the extra virgin olive oil & the lemon juice to the spice mix and mix everything with the help of a spoon. The marinade for the chicken gyro meat is ready.

Add the marinade to the tenderized chicken thighs and mix very well until all the chicken thighs are well coated with the marinade.

Wrap the container with cling film and allow the chicken to sit in the marinade in the fridge for overnight or 1 day for best results. And if you are pressed for time leave the marinade for at least 2 hrs.

Take a large stump of the onion (half onion) & stick a bamboo skewer in the middle of the stump to form a vertical pole. The vertical home-made rotisserie is ready. The base of the onion will act as the support & the bamboo skewer as the pole.

Take each marinated chicken thigh and skewer them individually in the home-made vertical rotisserie. Repeat this step until all the chicken thighs are skewered and stacked on top of each other to form a small mound of meat.

Pre-heat the oven at 375 F and bake the chicken gyro meat by placing the vertical rotisserie over a cookie tray for 1 hour. The baking time hugely depends on the oven used. So it's wise to check the internal temperature of the meat. When it reaches 165 F turn off the oven.

Allow it to cool for 15 mins. Then, shave the chicken gyro meat & serve it with loads of Tzatziki sauce.