Recipe courtesy ofCathy Speronis

Prep Time: 20 minutes

Cook Time: 20 minutes

Yield: 6 servings

Ingredients:

4 skinless, boneless chicken breasts, cut into cubes

Marinade:

cup olive oil

2 cloves garlic, peeled and pressed or minced

2 tsp. Greek oregano

1 Tbsp. lemon juice

1 tsp. lemon zest

4 large mint leaves, minced

tsp. salt

1/8 tsp. fresh ground black pepper

Tzatziki Sauce:

1 cup plain lowfat yogurt

cup sour cream

1 tsp. lemon juice

1 garlic clove pressed or minced then combined with 1/8 tsp. salt to make a paste

1 large cucumber - peeled, seeded, shredded and excess liquid squeezed out

Tbsp. finely chopped fresh dill

tsp. salt

1/8 tsp. fresh ground black pepper

6 pitas

head shredded lettuce

1 medium onion, sliced

2 tomatoes, sliced

Directions:

Preheat oven to 350. Wrap pitas in foil and and place in oven to heat. Combine marinade ingredients in large bowl or Ziploc. Add chicken and toss. Seal and refrigerate for hour.

Meanwhile in a large bowl combine all of Tzatziki sauce ingredients. Cover and refrigerate. (This can be made a day ahead.) Heat grill. Remove chicken from marinade and place on skewers. (If using wooden skewers make sure to soak them in water for hour before using.) Place chicken skewers on hot grill and cook for 15 - 20 minutes turning every five minutes until cooked through.

Assemble Gyros: Place one warmed pita on plate. Remove chicken from skewer and place in center. Spoon tzatziki sauce over chicken. Add lettuce, onion and tomato. Fold pita in half and wrap in parchment. Arrange finished gyros on plate.

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