Chicken Gyros

Steps

1. Cut chicken into strips about ⅔-inch thick and place in a large mixing bowl.
2. Add allspice, onion powder, garlic powder, paprika, cumin, turmeric, coriander, salt, pepper, and a drizzle of olive oil. Mix well to coat the chicken and marinate for 30 minutes at room temperature.
3. Heat a skillet, preferably cast iron, over high heat with a splash of olive oil.
4. Add the chicken in an even layer, then reduce heat to medium.
5. Cook chicken undisturbed for 3-4 minutes until browned on the bottom, then flip, cover, and cook another 3-4 minutes to release juices.
6. Mix 1 tablespoon olive oil with the tomato paste and stir into the chicken. Remove the lid.
7. Cook uncovered, stirring occasionally and scraping browned bits from the pan, until the juices evaporate and only oil remains, breaking up the meat into smaller pieces as desired.
8. Transfer the meat to a baking dish.
9. Sprinkle with dried oregano and marjoram, and drizzle with lemon juice.
10. Cover the dish with foil or a lid and let the meat rest for 20 minutes, keeping warm in a low oven if needed.
11. Serve warm over pita bread with tomatoes, onions, and tzatziki.