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Combine in a large bowl all the marinade ingredients (minus the chicken fillet) and keep aside.
On a cutting board place your chicken fillet, cover with some plastic wrap and pound with a meat mallet or rolling pin till your chicken fillet is flat (around 1cm thick).
Add your chicken fillet to the bowl with the marinade, make sure they're coated well and keep aside for 1 - 2 hours minimum.
Pre-heat your oven to around 200 Degrees Celsius.
Take your baking tray/large iron skillet and layer it with a sheet of aluminum foil.
Either take an onion or lemon, cut it in half and position a long skewer vertically like a spit.
Skewer the chicken fillet individually, rotating each one 90 Degrees, till they're all layered over each other and place the other half of a lemon/onion on the top.
Drizzle the left over marinade over and cover loosely with the aluminum foil tightening the top.
Grill in the oven for around 2 hours, drizzling the marinade over the meat every 15 minutes.
Keep checking that your meat is cooked before serving.
For Tzatziki Sauce, mix all the ingredients and chill in the fridge till serving time.
For Salad, cube your cucumber, carrots, onion and tomato(es), make a salad and leave to chill in the fridge till serving time.
Serve the chicken in pita or paratha/roti, topped with salad and tzatziki sauce.