Chicken Gyros

Serves 4

16 ounces plain yogurt (not fat free), or 16 ounces Greek-type yogurt
1 regular cucumber, peeled and seeded
2-3 cloves garlic, finely minced
1 teaspoon vinegar
Salt and pepper to taste
Extra virgin olive oil, optional

4 cloves garlic, minced
Juice of 1 lemon
2 teaspoons vinegar
2 tablespoons vegetable oil
2 heaping tablespoons plain yogurt
1 tablespoon dried oregano
Salt and pepper
1 1/4 pounds chicken breasts, cubed

diced tomato
thinly sliced yellow or purple onion

1) Strain plain yogurt by placing a couple of paper towels inside a colander. Put the colander into a bowl; place yogurt directly on the paper towels. Let the yogurt strain for several hours or overnight to remove as much excess liquid as possible. If you are using a Greek yogurt instead of plain yogurt, skip this step.
2) Shred the cucumber. Wrap in a towel and squeeze to remove as much water as possible.
3) Mix together the strained yogurt, shredded cucumber, garlic, vinegar, and salt and pepper to taste. Drizzle lightly with olive oil, if desired. Refrigerate for at least 30 minutes before serving to allow the flavors to combine.

1) Combine the garlic, lemon juice, 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 at least an hour.
2) Heat a small amount of oil in a frying pan. Cook the chicken in batches until cooked through and lightly browned; transfer to a plate and let rest for 5 minutes.

1) Warm pitas. Top with chicken, tzatziki sauce, diced tomatoes and sliced onions. Serve immediately. Enjoy!