For the marinade:

• 2–2.5 lbs boneless, skinless chicken thighs
• 1 tsp salt
• 1/2 tsp pepper
• 2 garlic cloves, pressed
• 1 tbsp dried oregano
• 1/2 lemon juiced
• 1/2 tsp ground cumin
• 1/2 cup plain Greek yogurt
• 2 tbsp olive oil

Variation: chicken gyros bowl:

• 2 cups cooked rice
• 1 cup halved baby tomatoes
• 1 cup chopped cucumber
• 1/2 cup black olives
• 1/2 cup crumbled feta cheese
• 2 cups thinly sliced romaine lettuce
• 1/2 cup tzatziki
• 2 pitas

Variation: Gyro chicken with vegetables:

• 2–2.5 lbs boneless, skinless chicken thighs
• 1/2 large white onion, grated
• 1/4 tsp cinnamon
• 1/4 tsp allspice
• 1/8 tsp cloves
• 1 tsp dried parsley
• 1/2 red onion, cut into 1 inch pieces
• 1 red pepper, cut into 1 inch pieces
• 1 cup baby potatoes

Variation: Chicken shawarma:

• 2–2.5 lbs boneless, skinless chicken thighs
• 2 tbsp garlic powder
• 2 tsp ground cloves
• 2 tsp ground cinnamon
• 2 tsp ground nutmeg
• 2 tsp ground chili powder
• 2 tsp dried oregano
• 1 tbsp ground allspice
• 1 tbsp ground pepper