1-First Step: Mise en place and marinade Gather and measure all ingredients before you start. Peel 10 garlic cloves. Trim fat from chicken breasts and cut into uniform 1 1/2-inch pieces so they cook evenly. Place the following in a food processor: 10 garlic cloves (peeled), 2 tablespoons dried oregano, 1 teaspoon rosemary, 1 teaspoon sweet paprika, 1 teaspoon kosher salt, 1 teaspoon black pepper, 1/4 cup extra virgin olive oil, 1/4 cup dry white wine, and juice of 1 lemon. Exclude the 2 bay leaves from the processor.

2-Second Step: Blend the marinade Pulse the food processor until the mixture becomes a smooth paste. The oil and lemon juice will emulsify with the herbs, creating a thick, clingy marinade that will coat the chicken pieces and help them brown on the grill.

3-Third Step: Marinate the chicken Place the cut chicken in a large bowl and tuck the 2 bay leaves among the pieces. Pour the blended marinade over the chicken, toss thoroughly so every piece is coated, cover, and refrigerate. Marinate for at least 2 hours for best flavor, or overnight for deeper taste. If you are short on time, you can marinate at room temperature for 30 minutes; this gives some flavor but is not as pronounced as a longer soak.

4-Fourth Step: Prepare skewers and grill If using wooden skewers, soak 10 to 12 skewers in water for 30 to 45 minutes so they do not burn on the grill. Preheat a grill or large griddle to medium-high heat. Oil the grates lightly using an oiled paper towel held with tongs to prevent sticking.

5-Fifth Step: Thread and cook Thread the marinated chicken pieces onto the skewers, leaving a little space between pieces so heat circulates. Place skewers on the hot grill. Cook, turning every 2 to 3 minutes to get even browning. Brush lightly with additional marinade while grilling, but discard any leftover marinade that touched raw chicken. Grill until the chicken reaches an internal temperature of 160°F. Carryover heat will raise it to a safe 165°F as it rests.

6-Sixth Step: Rest and warm the pita Remove the skewers and let the chicken rest for 3 minutes to lock in juices. While resting, briefly grill pita bread on each side until warm with light char marks; keep the pita covered in a clean towel to stay soft.

7-Final Step: Assemble and serve Slide the chicken off the skewers and build pita sandwiches. Spread tzatziki sauce on the pita, add chicken, top with sliced tomato, cucumber, onions, and Kalamata olives. Serve with optional sides such as Greek salad, lemon potatoes, or tabouli for a fuller plate.