Chicken Gyros

Tzatziki sauce:
1c plain Greek yogurt
1 regular cucumber, peeled and seeded
1t minced garlic
1t white wine vinegar
Salt and pepper
Squeeze of fresh lemon juice
Extra virgin olive oil
For the chicken:
2t minced garlic
Juice of 1 lemon (2-3T)
2t red wine vinegar
2T extra virgin olive oil
2T (heaping) plain Greek yogurt
1Tdried oregano
Salt and pepper
1 1/4 lbs. boneless, skinless chicken breastsTo assemble: Pita bread
Fresh tomatoes, seeded and diced
Red onion, sliced thinPREP (hint: make sauce and marinate chicken the night before)

1. Shred the cucumber or chop in food processor. Wrap in a towel a squeeze to remove as much water as possible. Mix together the yogurt, shredded cucumber, garlic, white wine vinegar, salt and pepper to taste, and lemon juice. Drizzle lightly with olive oil.

2. Refrigerate for at least 30 minutes before serving to allow the flavors to meld. OR overnight for better flavor!
3. To prepare the chicken, combine the garlic, lemon juice, red wine vinegar, olive oil, yogurt, oregano, and salt and pepper to taste in a medium bowl. Whisk together until mixed well. Add the chicken pieces to the bowl and mix well to coat. Cover and refrigerate for about 1 hour.4. Cook the chicken as desired, either in the skillet or with the broiler. Once the chicken is completely cooked through, transfer to a plate and let rest for 5 minutes. Cut into strips. Heat pitas. Top with chicken, tzatziki sauce, diced tomatoes and sliced onions. Serve immediately.

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