Greek Feast Chicken Gyros

In a large bowl, combine olive oil, lemon juice, minced garlic, dried oregano, ground cumin, salt, and black pepper to create the gyros marinade.

Add the chicken strips to the bowl, toss to coat evenly, and let marinate at room temperature for 10 minutes (or refrigerate up to 2 hours for deeper flavor).

While the chicken marinates, prepare the tzatziki: in a separate bowl, mix Greek yogurt, grated cucumber, chopped dill, lemon zest, and a pinch of salt; refrigerate until needed.

Preheat a grill pan or heavy skillet over medium‑high heat (about 400°F / 400°F).

Add the marinated chicken strips in a single layer; cook for 4‑5 minutes per side, or until the chicken is fully cooked and lightly charred, stirring occasionally.

Transfer the cooked chicken to a plate and let rest for 2 minutes before slicing into bite‑size pieces.

While the chicken rests, warm the pita breads: place them on the hot pan for 30 seconds per side or wrap in foil and heat in a 350°F (350°F) oven for 5 minutes.

Assemble each gyro: lay a lettuce leaf on a pita, add a portion of chicken, then top with tomato slices, red onion, and a generous drizzle of tzatziki.

Serve immediately with extra lemon wedges on the side for squeezing.

Enjoy your Greek Feast Chicken Gyros while hot and fresh.