1 1/2 lb boneless, skinless chicken thighs (breasts ok if you prefer)
shredded lettuce
chopped tomato
sliced red onion
Marinade:
1 lemon
1/4 cup olive oil
1/4 cup dry white wine
10 cloves minced garlic
2 tbsp oregano
1/2 tsp dried rosemary
1/2 tsp salt
1/2 tsp pepper
1/2 cup greek yogurt
Place all marinade ingredients except yogurt in blender or food processor and blend until uniform. Place uncut chicken in gallon baggie, add yogurt and blended marinade. Coat chicken well and refrigerate at least 30 minutes up to 12 hours.
Grill chicken 10-15 minutes turning every few minutes until done. Or bake 400 degrees about 30 minutes. Let chicken rest a few minutes before chopping into bite sized pieces.
Tzatziki sauce:
2 cups plain Greek yogurt
1 cucumber shredded with veggie shredder, then squeezed tightly with cheese cloth to eliminate liquid
2 packets of fresh dill, finely chopped
salt and pepper to taste
lemon juice, eyeball it
olive oil, eyeball it
In a mixing bowl add yogurt, shredded cucumber, dill, salt and pepper. Stir in a little lemon juice and olive oil at a time and keep adding until desired thickness. Refrigerate 30 minutes or overnight.
To serve: Take pita bread and spread generous amount of Tzatziki sauce. Top sauce with chicken, lettuce, tomato and onion. Eat it pizza style or wrap in aluminum foil taco style.
