Salt the cucumber and let sit for 10 minutes to help remove some liquid. Smash the whole black garlic in a large bowl. Mix in the garlic and yogurt until well combined. Add the olive oil, red wine vinegar, lemon juice and zest, dill, oregano, and salt. Mix until well combined. After the cucumber has rested, squeeze out the extra liquid. Add to the bowl and mix together. Can be stored in the refrigerator for a week.

Preheat oven to 450°F. Combine olive oil, lemon juice, garlic powder, onion powder, oregano, pepper, and salt in a large bowl. Toss the potatoes in the mixture.

Prepare a baking sheet with aluminum foil and nonstick spray. Transfer the seasoned potatoes onto the sheet and place in the oven. Bake for 15 minutes. Toss and bake for another 10 minutes. Toss once more and bake for another 5 minutes. Turn on the broiler and cook the fries until they are crispy, about 4-5 minutes.

Combine the olive oil, red wine vinegar, lemon zest and juice, garlic, oregano, parsley, sugar, salt, and pepper in a large bowl. Whisk together until the sugar has dissolved. Transfer to a sealable plastic bag and toss in the chicken. Place in the refrigerator and let marinate for at least one hour and up to four hours.

Allow the wooden skewers to soak in water for thirty minutes prior to grilling. Remove the chicken meat from the marinade. Place a piece of meat on the skewer followed by two pieces of red onion and a bell pepper. Repeat until you have four pieces of meat on the stick. Cook the skewers for five to ten minutes on a preheated grill, flipping to crisp all sides. Remove the meat from the skewers before serving.

To make a gyro, warm up a pita. Top with tzatziki sauce, cucumbers, butter lettuce, chicken, tomatoes, and pomegranate seeds.