½ English cucumber, peeled and seed scraped out, diced
½ red onion, thinly sliced
¼ tsp salt and black pepper, to taste
⅓ cup crumbled feta
6 pita bread
Instructions
Prepare marinade for chicken by placing garlic, vinegar, lemon juice, olive oil, yogurt, oregan, salt, and pepper in a gallon-sized ziplock bag. Seal and shake/massage contents to combine. Place chicken (~12, 3-oz pieces) into the bag and turn to coat chicken on all sides. Refrigerate for at least 2 hours, up to 24 hours.
Preheat grill to 400-450 degrees F. Grill chicken 4-6 minutes per side or until cooked through. Remove and allow to rest for 4-5 minutes before serving.
Meanwhile, prepare the tzatziki by combining all the ingredients for the sauce in a medium bowl. Set aside.
To serve the gyros, mix together the diced tomato, cucumber, and red onion with the salt and pepper in a medium bowl.
To assemble, place 2 piece of chicken in each pita, topping with tzatziki, tomato salad, and ~1 tablespoon crumbled feta.