Greek Chicken Gyros

For the Chicken: 2 lbs. Chicken Breast cut into pieces 1/4 cup Greek Yogurt 3 Tablespoons Fresh Lemon Juice 2 Tablespoons Extra Virgin Olive Oil 1 Tablespoon Red Wine Vinegar 1 1/2 teaspoon Salt 1 teaspoon Pepper 2 teaspoons Oregano

For the Tzatziki Sauce: 1 1/2 cups Greek Yogurt 2 Tablespoons Extra Virgin Olive Oil 1 Tablespoon Lemon Juice 1 Tablespoons Red Wine Vinegar 1-2 teaspoons Salt 1 Tablespoons Fresh Dill diced 3 Garlic Cloves finely diced 1 cucumber grated and squeezed to drain

For the Greek Salad: 3 Tomatoes diced 2 Cucumber peeled and diced 1/4 Red Onion diced 2 Tablespoons Fresh Italian Parsley diced 1 Tablespoon Extra Virgin Olive Oil Salt and Pepper to taste Feta Cheese

4-6 Greek Pita Breads Naan bread, or Flatbread

Place chicken, yogurt, lemon juice, olive oil, vinegar, salt, pepper, and oregano in bag and let marinate at least 30 minutes, preferably 2-4 hours. To make the Tzatziki Sauce: Stir together yogurt, olive oil, lemon juice, vinegar, salt, dill, and garlic. Stir in grated cucumber and taste for seasonings. Squeeze the cucumber to remove excess water before adding to rest of ingredients. To make the Greek Salad: Place tomatoes, cucumber, red onion, parsley, olive oil, salt and pepper in bowl. Stir to coat. Season to taste. Chicken can be cooked on a grill or in a skillet. To cook on grill, place chicken on kebobs and heat grill to medium heat. Cook for 5-7 minutes per side or until chicken is full cooked. To cook chicken on skillet, heat skillet to medium high heat. Sprinkle with oil. Add chicken and cook for 8-10 minutes, or until chicken is fully cooked and golden brown. Place chicken in pita bread. You can warm the pita bread to make it pliable. Top with tzatziki sauce and greek salad. Add additional feta, if desired.