Chicken Gyros

From Proceed With Caution

For Tzatki sauce:
32 oz yogurt (Greek yogurt works best)
1 hothouse/seedless cucumber
3-5 cloves garlic
1-2 tsp white wine vinegar
salt and pepper
lemon juice
olive oil

For Gyros:
approx 1 lb of chicken
4 cloves garlic, smashed
juice of 1 lemon
2 tsp red wine vinegar
2 tbsp olive oil
2 tbsp yogurt (again, Greek yogurt works best)
1 tbsp dried oregano
salt and pepper
sliced tomato
diced red onion
4 pitas

To make sauce:
Peel, seed and dice cucumber. Mix together yogurt, cucumber, garlic, vinegar and lemon juice. Salt to taste. Refrigerate for at least 30 minutes before serving.

To make gyros:
Whisk together garlic, lemon juice, vinegar, oil, yogurt and oregano. Add chicken and rub marinade in. Cover and refrigerate for an hour.

Preheat a pan. Sprinkle chicken with salt and pepper on both sides. Cook and the slice into strips.

Meanwhile, heat pitas (directions should be on the bag). Top pita with chicken, tzatki, tomatoes and onions.

Comments: I love gyros. Greek/Meditterranean food is probably my favorite. I've always been so scared to try gyros. For good reason, I've realized. The tzatki, which is the KEY to a good gyro, is hard to get right. Mine had a little too much vinegar in it. They were still good, but not like some of my favorite restaurants.