Ingredients:
Tzatziki Sauce:
1 teaspoon minced garlic
1 regular cucumber, peeled and seeded
1 teaspoon white wine vinegar
1 cup greek yogurt
squeeze of lemon
drizzle of olive oil
salt and pepper
Chicken Marinade:
2 heaping tablespoons of greek yogurt
2 teaspoons of minced garlic
2 teaspoons of red wine vinegar
2 tablespoons of olive oil
1 tablespoon of oregano
juice of 1 lemon
salt and pepper
1 1/4 lbs chicken
pita bread
1 red onion
tomatoes
Instructions:
Make the tzatziki sauce the night before. Either grate the cucumber or run it through the food processor. Press the grated cucumber between paper towels to remove excess water. Mix the garlic, cucumber, vinegar, yogurt, salt and pepper, and lemon juice together. Drizzle with olive oil. Cover and refrigerate.
Marinate the chicken for at least two hours, but I do it the night before when I make the tzatziki sauce. Chop chicken into 1” pieces. Whisk all the marinade ingredients together. Add the chicken into the marinade. Cover and refrigerate.
When it comes time to cook the chicken, cook it in a skillet or under the boiler, your preference. After the chicken is thoroughly cooked, transfer it to a plate and allow it to rest for 5 minutes.
Thinly slice the red onions and dice several tomatoes. Heat the pita breads. Top them with chicken, onion, tomato and tzatziki.