Begin by grabbing your chicken thighs and placing them on a cutting board. Place a piece of non-stick wax paper over the chicken thighs, use a food mallet and hit the chicken until they have flattened to only ¼ inch thick. Place the chicken into a food safe bowl or bag and add all the ingredients for the marinade and the marinade seasonings. Mix thoroughly and place in the fridge to marinade for at least 4 hours but ideally overnight.

Grab your vertical trompo skewer (or make-shift one of your own). Add the first half of a red onion to the base of your skewer. Grab your chicken out of the fridge and discard the excess marinade. Skewer all the chicken onto the trompo making sure to evenly distribute the chicken for a uniform thickness. Trim any excess chicken, then top the trompo with your second half of a red onion.

Preheat your grill to indirect heat for 375F.

Add the chicken trompo to the grill to cook for 2 hours or until it reaches 165F internal. Rotate the chicken around to face the direct heat of the fire every 30 minutes in order to cook evenly. Once the chicken is done, pull it off and let cool for 5 minutes.

Slice your chicken off the trompo and begin building your pita pocket with diced tomatoes, diced cucumbers, feta cheese and tzatziki sauce. Serve and enjoy!