3 garlic cloves, finely grated

1 tbsp dried oregano

1 tsp sugar

⅓ cup + 1 tbsp extra-virgin olive oil, divided

Kosher salt and freshly ground black pepper, to taste

1½ lb skinless, boneless chicken thighs, cut into 2” pieces

1 can (15 oz) chickpeas, rinsed

1 tsp ground cumin

1 tsp smoked paprika

2 tbsp fresh lemon juice, plus wedges for serving

1 small red onion, thinly sliced

1½ cups mixed cherry or grape tomatoes, halved

½ cup pitted Kalamata olives

100 g feta, thinly sliced

¼ cup parsley leaves with tender stems

4 pita breads

Skewers (bamboo or metal; soak bamboo for 30 min)