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Mix vinaigrette, lemon juice, pepper and oregano in a bowl or plastic bag.
Immerse chicken and refrigerate for an hour or more.
Then grill chicken on high heat until juices run clear, discarding remaining marinade.
Allow to rest ten minutes, and then slice into strips.
Toss shredded cucumber with salt, allow to rest for five minutes or more.
Mix yogurt, sour cream, lemon juice and olive oil in a separate bowl and season with garlic and dill.
Squeeze excess liquid from cucumber, and then stir into yogurt mixture. Season with salt and pepper to taste, then refrigerate until ready to serve.
Grill pita rounds or heat under broiler until warm but not crisp.
Arrange on a serving platter with vegetables and chicken, with cheese and tzatziki served in separate bowls.
Allow guests to create their own gyros and enjoy!
(Serves 4)
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