For the Chicken & Vegetables:

• 1½ lbs (680g) boneless, skinless chicken thighs or breasts, cut into bite-sized strips
• 1 red bell pepper, sliced into thin strips
• 1 yellow bell pepper, sliced
• 1 small red onion, thinly sliced
• 1 medium zucchini, sliced into half moons (optional)
• 1 tbsp olive oil (for veggies)
• Kosher salt & black pepper, to taste

For the Chicken Marinade:

• 3 tbsp olive oil
• 2 cloves garlic, minced
• Juice of 1 lemon (about 3 tbsp)
• 1½ tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• ½ tsp ground coriander
• ½ tsp crushed red pepper flakes (optional, for heat)
• 1 tsp kosher salt
• ½ tsp freshly ground black pepper

For the Herby Ranch Dressing:

• ½ cup mayonnaise
• ½ cup sour cream or plain Greek yogurt
• 2 tbsp buttermilk (or milk plus lemon juice as a sub)
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh dill
• 1 tbsp chopped fresh chives or green onions
• 1 garlic clove, grated or minced
• 1 tsp lemon juice or white vinegar
• ¼ tsp onion powder
• Salt and black pepper, to taste

To Serve:

• 4–6 rounds warm pita or naan bread
• Diced cucumber
• Cherry tomatoes, halved
• Crumbled feta cheese (optional)
• Extra fresh herbs for garnish