Ingredients:
For the tzatziki sauce:
16 oz. plain yogurt (not nonfat, if possible)
1/2 English/hothouse cucumber or 1 regular cucumber, peeled and seeded
2-3 cloves garlic, pressed through a garlic press (or finely minced)
1 tsp. white wine vinegar (I used red wine vinegar b/c that's what I had.)
Salt and pepper
Squeeze of fresh lemon juice
Extra virgin olive oil
For the chicken:
4 cloves garlic, smashed
Juice of 1 lemon
2 tsp. red wine vinegar
2 tbsp. extra virgin olive oil
2 heaping tbsp. plain yogurt
1 tbsp. dried oregano
Salt and pepper
1 1/4 lbs. chicken pieces
To assemble:
Pita bread
Fresh tomatoes, seeded and diced
Red onion, sliced thin
Directions:
To make the tzatziki sauce, strain the yogurt using cheesecloth over a bowl. Let strain for several hours or overnight, if possible, to remove as much moisture as possible. If you buy greek yogurt, you can skip this step.
Shred the cucumber. Wrap in a towel a squeeze to remove as much water as possible. (I used a layer of paper towels.) Mix together the strained yogurt, shredded cucumber, garlic, white wine vinegar, salt and pepper to taste, and lemon juice. Drizzle lightly with olive oil. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
To prepare 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 mixed well. Add the chicken pieces to the bowl and mix well to coat. Cover and refrigerate for about 1 hour.
Cook the chicken as desired (oven, skillet, grill, broiler). Once the chicken is completely cooked through, transfer to a plate and let rest for 5 minutes. Cut into strips.
Heat pitas (I heated them in a skillet). Top with chicken, tzatziki sauce, cucumbers, diced tomatoes and sliced onions. Serve immediately.
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