Meanwhile, add green chilli, coriander, mint leaves and olive oil to a food processor or blender and blitz until smooth. Add this mixture to a bowl with plain yoghurt, garlic, cumin, garam masala, lemon juice and mix until combined.

When you are ready to cook chicken thighs, remove from fridge 10 mins before cooking to allow to come to room temp. Heat a non-stick pan or cast iron skillet and add chicken thighs. Cook chicken thighs approx 5 mins on each side. Make sure they are cooked through before removing and setting aside. Add peppers into pan, skin side down and cook until peppers are slightly soft and charred.

Slice your chicken thighs into thin strips. Make sure the rest of your garnishes are ready to serve and then build your gyros. Add some mint-yoghurt sauce to the base of your flatbread, then chicken, pepper, red onion slices, tomatoes, mango chutney and coriander.