For the tzatziki:
16 ounces plain yogurt (Do not use nonfat.)
½ hothouse cucumber or 1 regular cucumber, peeled and seeded
3 cloves garlic, pressed or finely minced
1 teaspoon white wine vinegar
Salt and pepper
Squeeze of fresh lemon juice
Extra virgin olive oil
For the gyros:
4 cloves garlic, smashed
Juice of 1 lemon
2 teaspoons red wine vinegar
2 tablespoons extra virgin olive oil
2 heaping tablespoons plain yogurt
1 tablespoon dried oregano
Salt and pepper
1¼ pounds chicken breasts
4 pocketless pitas
2 tomatoes, seeded and diced
1 red onion, halved and cut into thin slices
To make the tzatziki, place the yogurt in a strainer covered with cheesecloth or a coffee filter and set over a small bowl. Allow to sit overnight or at least several hours, until most of the moisture has been removed.
Shred the cucumber using a box grater or food processor. Place shredded cucumber in a tea towel or a few paper towels and squeeze to remove any excess water.
In a medium bowl, mix together the yogurt, cucumber, garlic, vinegar and lemon juice. Add salt and pepper to taste. Drizzle lightly with olive oil and refrigerate at least 30 minutes.
Meanwhile, prepare the chicken by combining the garlic, lemon juice, vinegar, olive oil, oregano and yogurt in a medium bowl. Add salt and pepper to taste, then whisk until combined. Add the chicken, stirring to coat with marinade, then cover and refrigerate for about an hour.
Cook chicken as desired, using a grill, broiler or grill pan. Transfer to a plate and allow to rest about 5 minutes before cutting into strips. While chicken is resting, heat the pitas (we did ours on our grill pan). Top each pita with chicken, tzatziki, tomatoes and onion. Fold and enjoy.