Opa! Easy Chicken Gyros

I love Greek food, especially gyros.  It is the perfect combination of juicy meat, creamy and cool tzatzki sauce, and fresh veggies.  While living in Houston, one of our neighborhood favs was Niko Niko's.  On most nights, there was a line going out the door.  I always ordered the same thing there, the chicken gyro.  So when I found this recipe, on Annie's Eats, I had to try it and it has become one our weeknight favorites.  I've modified a bit to fit after a few tries.  We like the veggies grilled rather than raw, must be a Texas thing!  Enjoy!  Opa!


Chicken Gyros with Ttatzki:
Ttatzki Sauce:
All but two tablespoons of 6 oz. plain 0% Greek yogurt (such as Chobani, Fage or Oikos)
Half a seedless (English) cucumber, or seeded cucumber
1 garlic clove, minced
A squeeze of lemon juice
Salt and pepper to taste
1 tsp. white wine vinegar
1 tbsp. olive oil


To make the Ttatzki:  
If using the O% Greek yogurt, I've found there is no need to strain the yogurt.  Mix all but two tablespoons of the yogurt, minced garlic, lemon juice, salt and pepper, and vinegar together.  Remove seeds from cumber and cut into small pieces.  Using a cheese grater, grate pieces of cumber into the yogurt mixture and combine.   Drizzle olive oil on top.  Let flavors combine for at least 30 minutes in the refrigerator.  


Gyros:
4 garlic cloves, minced
juice of 1 lemon
2 tsp. red wine vinegar
2 tbsp. extra virgin olive oil
2 tbsp. plain Greek yogurt
1 tbsp. dried oregano
salt and pepper to taste
1 lb. boneless, skinless chicken breasts
pita bread
onion, sliced thinly
bell pepper, sliced thinly


Whisk together garlic, lemon, vinegar, olive oil, yogurt, oregano, salt and pepper in a medium bowl.  Add chicken breasts and mix ingredients thoroughly.  Let chicken marinate in the fridge for at least an hour.  If desired, cook the peppers and onions in a skillet with a little olive oil until cooked through (I prefer cooked onions to raw, and this is the way it was done at Niko Niko's).  

Remove, peppers and onions, and cook chicken in the skillet until cooked through and nicely browned on both sides.  

Once cooked, cut chicken into smaller pieces.  Let the chicken rest for 5 minutes on a plate.  Place chicken on warm pita bread with onions and peppers.  Top with tzatzki sauce and enjoy!