Chicken Gyros

I found this on www.thesisterscafe.com. We tried this the other day it was pretty good. The Tzatziki Sauce really does need to be made in advance. It tastes much better after it's had some time for the flavor to blend together.

Chicken Gyros

For the Tzatziki Sauce:
1 cup plain Greek yogurt
1 regular cucumber, peeled and seeded
1 teaspoon minced garlic
1 teaspoon white wine vinegar
Salt and pepper
Squeeze of fresh lemon juice
Extra virgin olive oil

For the chicken:

2 teaspoons minced garlic
Juice of 1 lemon (2-3 Tablespoons)
2 teaspoons red wine vinegar
2 Tablespoons extra virgin olive oil
2 heaping Tablespoons plain Greek yogurt
1 Tablespoon dried oregano
Salt and pepper
1 1/4 lbs. boneless, skinless chicken breasts

To assemble:
Pita bread

romaine or spinach leaves
Fresh tomatoes, seeded and diced
Red onion, sliced thin
feta cheese crumbles

Instructions

1. For the the tzatziki sauce, shred the cucumber or you could chop in a food processor. Be sure to wrap the shredded cucumber in a towel and squeeze to remove as much water as possible. This is VERY important!! 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.
3. Now for 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 well combined. Add sliced (or cubed) chicken pieces to the bowl and mix well to coat. Cover and refrigerate for at least an hour but overnight is even better!
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, spinach or romaine, diced tomatoes, feta crumbles and sliced onions. Serve immediately.