Chicken Gyros with homemade Tzatziki Sauce

To make the chicken you'll need:
1 lbs boneless, skinless chicken breasts--Thinly sliced
1/4 cup EVOO
1/4 cup lemon juice
3 tbsp plain Greek yogurt
1 tbsp red wine vinegar
1/3 chopped red onion
2 cloves garlic, finely chopped
1 1/2 tsp dried oregano
1 tsp dried thyme
1/2 tsp coriander
pepper, to taste.

For serving, you'll need:
6-8 Greek pita flatbread
Tzatziki sauce (recipe following the directions)
Diced tomatoes
Diced red onions

Directions:
In a mixing bowl, whick together olive oil, lemon juice, Greek yogurt, red win vinegar, chopped red onion, garlic, oregano, thyme, coriander, and black pepper.  Place chicken in a gallon ziplock, pour marinade over the chicken, seal bag while pressing out excess air.  Place in the refridgerator for 2-4 hours.  Remove chicken for the last 30 minutes to marinate at room temperature.

Place on a large griddle or a large frying pan on medium heat.  Cook the chicken until it's cooked through (about 8-10 minutes, flipping with tongs)

To assembly gyros:
Layer chicken in a row along the center of the pita.  Top with tomatoes, onions and Tzatziki sauce.


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Tzatziki Sauce:
1 medium cucumber, peeled, seeded and chopped into chunks
1 cup plain Greek yogurt
1 clove garlc, finely minced
1 tbsp lemon juice
1 tbsp EVOO
1 tsp red wine vinegar
1 tbsp chopped fresh parsley
1 tbsp chopped fresh dill
black pepper to taste

Directions:
Place cucumbers over several layers of paper towels.  Squeeze some of the liquid from the cucumbers.  Place cucumbers in a food processor and pulse to chop to desired size.  Add in Greek yogurt, garlic, lemon juice, olive oil, red wine vinegar, parsley, and dill.  Pulse to blend.  Store in refrigerator in an air tight container for up to 3 days.