Chicken Gyros - Opa!

I think I was meant to be Greek. When I watched the movie "My Big Fat Greek Wedding" I couldn't help but feel like I was watching my own family. A big family with strong religious convictions who love to eat. And my family is BIG. I am the youngest of 10 kids. I have 85 first cousins on my dad's side alone. Oh, and the food. Sometimes when I am cooking for my family when I am in Arizona I feel like I am at a boarding house. Last time we were there John and I took over cooking breakfast one morning. After 6 dozen eggs we still had only fed half the crowd. As soon as you set the plate of food down it was gone.

I saw these on Annie Eats and she said they were her new favorite meal and let's face it...she's cooked a few. These are a healthy start to the new year. I made whole wheat version of her pitas to be on the healthier side and the tzatziki is yogurt based so it can't be bad. You can very well buy store bought pitas but I was having a Martha moment and felt like doing my own. And they were so soft and yummy. I loved the cool, creamy, refreshing sauce on the chicken. So good.

Also, if you really want the flavors to blend make the tzatziki sauce the day before and marinate the chicken the day before.

Some Greek tidbits from Ellie at Ellie says Opa:

1) Gyro is pronounced Yee-Roh not Jy-Roh. But Jy-Roh is so much more fun to say.

2) Traditional pitas don't have a pocket in them.

Chicken Gyros

Source: adapted from Annie-Eats

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
Fresh tomatoes, seeded and diced
Red onion, sliced thin

Directions:
Shred the cucumber or chop in food processor. Wrap in a towel a squeeze to remove as much water as possible. Mix together the 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, 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, diced tomatoes and sliced onions. Serve immediately.