Chicken Gyros

1 lb boneless, skinless chicken breasts or thighs
4 cloves garlic, minced
1 lemon, juiced
2 tsp red wine vinegar
2 tbsp olive oil
2 tsp dried oregano
salt and pepper
1 batch tzatziki sauce (see below)
sliced tomatoes
sliced onions
sliced cucumbers
lettuce
pocketless pitas

Whisk together the garlic, lemon juice, vinegar, oil, oregano, and 1 tsp salt in a small bowl.  Add in chicken pieces and marinate in the refrigerator for about 1 hour.

Preheat the grill (or pan or broiler).  Sprinkle the chicken with salt and pepper on both sides and then grill over indirect heat until cooked through, about 8 minutes per side...depending on size.  Allow the chicken to rest for a few minutes before slicing into strips...you might want to give it a little massage at this point...the chicken has been through a lot!

Meanwhile, warm your pita bread.  Top the pita with the chicken, tzatziki, tomatoes, cucumbers, onions, and lettuce.

Tzatziki Sauce

1 (32 oz) container of plain greek yogurt
2 regular cucumbers, peeled and seeded
3 cloves garlic, crushed
2 tsp red wine vinegar
1 tsp fresh lemon juice
1/2 tsp dried dill
salt and pepper

Shred or grate the cucumbers, place them in a clean kitchen towel and then squeeze to get rid of as much excess moisture as possible.

Mix together the strained yogurt, shredded cucumbers, garlic, vinegar, and lemon juice.  Salt and pepper to taste.  It's best to refrigerate for at least 30 minutes before serving so flavors can meld.

The sauce makes A LOT, so you could half the recipe and it would make enough. My sauce lasted me for a week, so one week I made chicken gyros and the next week I made beef gyros with chopped up stew meat.