Chicken Gyros

For the chicken:
4 cloves garlic, pressed
juice of 1 lemon
2 tsp red wine vinegar
2 tbsp extra virgin olive oil
2 heaping tbsp plain yogurt
1 tbsp dried oregano
salt and pepper
1.25 lbs chicken

For the tzatziki:
8 oz yogurt
.5 cucumber seeded and shredded
2-3 cloves garlic, pressed
1 tsp white wine vinegar
salt and pepper
squeeze of lemon juice

To assemble:
pita bread (flat out hungry girl)
tomatoes, seeded and diced
red onion, thinly sliced

Combine the garlic, lemon juice, red wine vinegar, olive oil, yogurt, oregano, and salt and pepper. Butterfly or slice the chicken and place in a ziploc bag with the mixture. Let marinate for at least 1 hour.

To make the tzatziki sauce, strain the yogurt using a cheesecloth over a bowl. Seed and shred the cucumber and wrap in a towel to release the excess water. Combine the yogurt, cucumber, garlic, white wine vinegar, salt and pepper, and lemon juice. Refrigerate for at least a half an hour.

Cook the chicken either on a broiler, skillet, or grill. Once the chicken is cooked through, transfer to a plate and allow to cool. Cut into strips if not already done.

Heat the pitas by spraying cooking oil on the outside and placing on a skillet over medium high heat for 2 or 3 minutes on each side. Do not over heat. They should be soft and warm.

Top warm pitas with chicken, tzatziki sauce, tomatoes, and onion.

Serving Size: makes 4-6 servings of 2 pitas each (recipe calculated at 6 servings)

Number of Servings: 6

Recipe submitted by SparkPeople user LIVIN2LOVE1.