Grilled Chicken Gyros

2lbs boneless skinless chicken breasts

8 pita breads

3 cloves garlic (finely chopped)

1 tsp dried oregano

1 small red onion (thinly sliced)

1 lemon zested and juiced

1 pint grape tomatoes halved

1 heart of romaine lettuce (chopped)

4 tbsp. red wine vinegar

8oz. feta cheese (crumbled)

1/2 cup pitted kalamata olives

1 cup of Olive Oil

Tzatziki Sauce (recipe follows)

Salt and Pepper

1.  Combine lemon zest, juice, garlic, oregano, and vinegar in a bowl and slowly whisk in olive oil to create the marinade.  Season chicken breast with salt and pepper.  Place chicken breasts in a large ziploc plastic bag.  Add marinade to bag, seal, shake, and place in the fridge to marinate for a minimum of 4 hours (marinate overnight for best results). 

2.  Preheat grill to medium-high.  Remove chicken breasts from the fridge.  place chicken on the grill (be careful of flame ups from marinade) grilling 4-5 minutes a side or until internal temperature reaches 160 degrees.  Remove breasts to a platter and let rest for 5 minutes.  Keep grill on for step 3.

3.  While the chicken is resting, transfer red onion, tomatoes, lettuce, feta, and olives to individual serving bowls.  Lightly brush olive oil on both sides of pita breads and grill each for 2 minutes a side.  Stack toasted pitas on one side of a large platter.  Transfer chicken breasts to a cutting board and slice to desired thickness.  Arrange sliced breasts on other half of large platter.

4.  To serve, each person will take a pita load up some chicken and top with any or all of the side accompaniments (just like making tacos).   Finish it off with a heaping spoonful of Tzatziki Sauce.

Tzatziki Sauce

1 seedless cucumber finely chopped and squeezed to remove liquid

16 oz plain yogurt (drained)

1 tbsp. olive oil

1 tbsp. red wine vinegar

Pinch of kosher salt

2 cloves of garlic (finely chopped)

1.  Combine all the ingredients in a medium bowl.  Chill in the fridge for 1-2 hours.  Serve as a topping to your favorite sandwich.