Set out a scale and the equipment for Chicken gyro. Heat to a hot grate, about 450°F / 232°C and give it 5 minutes so the surface is actually hot. Weigh chicken thigh, pita, greek yogurt, 2%, cucumber, garlic, dried oregano, tomato, red onion, olive oil, kosher salt. Chicken gyro is cooked in Athens as its own plate, not as a copy of a restaurant menu. Grill the chicken with oregano, slice it, and wrap it in warm pita with tomato and a garlic yogurt. A vertical spit is the shop method. A hot pan cooks the same seasoned meat through. Amounts are for 4 from foods this library can count.
