Chicken Gyros

Tzatziki Sauce:
16 oz. plain yogurt (not nonfat, if possible)
1/2 hothouse cucumber or 1 regular cucumber, peeled and seeded
2 to 3 cloves garlic, pressed through a garlic press (or finely minced)
1 tsp. white wine vinegar
Salt and pepper
Squeeze of fresh lemon juice
Extra virgin olive oil

Chicken:
4 cloves garlic, smashed
Juice of 1 lemon
2 tsp. red wine vinegar
2 tbsp. extra virgin olive oil
2 heaping tbsp. plain yogurt
1 tbsp. dried oregano
Salt and pepper
1 1/4 lb. chicken pieces, whatever you prefer

To Assemble:
Pita bread
Fresh tomatoes, seeded and diced
Red onion, sliced thin

To make tzatziki sauce, strain yogurt using cheesecloth over a bowl. Let strain for several hours or overnight, if possible, to remove as much moisture as possible.

Shred cucumber. Wrap in a towel and squeeze to remove as much water as possible. Mix together strained yogurt, shredded cucumber, garlic, white wine vinegar, salt and pepper to taste, and lemon juice. Drizzle lightly with olive oil. Refrigerate for at least 30 minutes before serving to allow flavors to meld.

To prepare chicken, combine garlic, lemon juice, red wine vinegar, olive oil, yogurt, oregano, and salt and pepper to taste in a medium bowl. Whisk together until mixed well. Add chicken pieces to bowl and mix well to coat. Cover and refrigerate for about 1 hour.

Cook chicken as desired, either in skillet or with broiler. Once chicken is completely cooked through, transfer to a plate and let rest for 5 minutes. Cut into strips.

Heat pitas. Top with chicken, tzatziki sauce, diced tomatoes, and sliced onions. Serve immediately.