Greek Lemon-Oregano Chicken Gyros

1.In a medium bowl, combine olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper to create the marinade.

2.Add the chicken thighs to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 15 minutes, preferably up to 2 hours for deeper flavor.

3.Preheat a grill pan or skillet over medium-high heat. Remove chicken from marinade, letting excess drip off.

4.Cook chicken thighs for about 6-7 minutes per side, or until fully cooked through and nicely charred on the outside. Internal temperature should reach 165°F (74°C).

5.Transfer cooked chicken to a cutting board and let rest for 5 minutes, then slice into thin strips.

6.Warm the pita breads in a dry skillet or wrapped in foil in a low oven until soft and pliable.

7.To assemble each gyro, spread 2 tablespoons of tzatziki sauce onto the center of a warm pita.

8.Top with a generous portion of sliced chicken, followed by tomato slices, red onion, and a sprinkle of chopped parsley if using.

9.Fold the pita around the fillings and serve immediately with lemon wedges on the side for extra brightness.