Tzatziki:
1 (16 ounce) container Greek yogurt
1 medium cucumber, peeled and coarsely chopped
2 cloves garlic, minced
1 tablespoon extra-virgin olive oil
1 ½ teaspoons dried dill weed
1 teaspoon distilled white vinegar
1 teaspoon lemon juice
salt and ground black pepper to taste
Chicken:
4 cloves garlic, minced
1 medium lemon, juiced
2 tablespoons extra-virgin olive oil
1 tablespoon dried oregano
2 teaspoons red wine vinegar
salt and ground black pepper to taste
1 ¼ pounds skinless, boneless chicken breast halves - cut into strips
Gyros:
6 (6 inch) pita bread rounds
1 medium tomato, diced
1 medium red onion, thinly sliced
½ head iceberg lettuce, chopped
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a rimmed baking sheet with foil.
Remove chicken from the marinade and place onto the prepared baking sheet.
Broil in the preheated oven until lightly browned and no longer pink in the center, 2 to 4 minutes per side. Transfer cooked chicken to a plate and let rest for 5 minutes.
While the chicken is resting, make the gyros: Heat a large nonstick skillet over medium heat. Cook each pita in the hot skillet until warm and soft, about 1 minute per side.
Top warm pitas with chicken strips, tzatziki, lettuce, tomato, and onion. Enjoy!
