Ingredients
- Ingredients:
- For the tzatziki sauce:
- 16 oz. plain yogurt (not nonfat, if possible)
- 1/2 hothouse cucumber or 1 regular cucumber, peeled and seeded
- 2-3 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
- For the 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 lbs. chicken pieces (I used boneless, skinless chicken breasts)
- To assemble:
- Pita bread
- Fresh tomatoes, seeded and diced
- Red onion, sliced thin
Directions
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To make the tzatziki sauce, strain the yogurt using cheesecloth over a bowl. Let strain for several hours or overnight, if possible, to remove as much moisture as possible.
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Shred the cucumber. Wrap in a towel a squeeze to remove as much water as possible. Mix together the 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 the flavors to meld.
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To prepare the chicken, combine the 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 the chicken pieces to the bowl and mix well to coat. Cover and refrigerate for about 1 hour.
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Cook the chicken as desired, either in the skillet or with the broiler. (I butterflied the chicken breasts and then cooked them under the broiler.) Once the chicken is completely cooked through, transfer to a plate and let rest for 5 minutes. Cut into strips.