Chicken Souvlaki Gyro Style Recipe

Ingredients <br>- ¾ cup balsamic vinaigrette salad dressing <br>- 3 tablespoons lemon juice <br>- 1 tablespoon dried oregano <br>- ½ teaspoon freshly ground black pepper <br>- 4 skinless, boneless chicken breast halves <br>- ½ cup seeded, shredded cucumber <br>- 1 teaspoon kosher salt <br>- 1 cup plain yogurt <br>- ¼ cup sour cream <br>- 1 tablespoon lemon juice <br>- ½ tablespoon rice vinegar <br>- 1 teaspoon olive oil <br>- 1 clove garlic, minced <br>- 1 tablespoon chopped fresh dill <br>- ½ teaspoon Greek seasoning <br>- kosher salt to taste <br>- freshly ground black pepper to taste <br>- 4 large pita bread rounds <br>- 1 heart of romaine lettuce, cut into 1/4 inch slices <br>- 1 red onion, thinly sliced <br>- 1 tomato, halved and sliced <br>- ½ cup kalamata olives <br>- ½ cup pepperoncini <br>- 1 cup crumbled feta cheese <br><p></p>Directions <br>step 1: In a small bowl, mix the balsamic vinaigrette, juice from 1/2 lemon, oregano, and 1/2 teaspoon black pepper. Place chicken in a large resealable plastic bag. Pour marinade over the chicken, seal, and refrigerate for at least 1 hour. <br>step 2: Preheat an outdoor grill for high heat. <br>step 3: Toss the shredded cucumber with 1 teaspoon kosher salt, and allow to sit at least 5 minutes. In a medium bowl, mix the yogurt, sour cream, 1 tablespoon lemon juice, rice vinegar, and olive oil. Season with garlic, fresh dill, and Greek seasoning. Squeeze the cucumber to remove any excess water; stir into sauce. Season to taste with kosher salt and pepper. Refrigerate until ready to use. <br>step 4: Remove chicken from marinade and place on prepared grill. Discard remaining marinade. Cook chicken until juices run clear, about 8 minutes on each side. Remove chicken from heat, and allow to sit about 10 minutes before slicing into thin strips. <br>step 5: Place pita rounds on the grill, and cook for about 2 minutes, until warm, turning frequently to avoid burning. Arrange warmed pita, sliced chicken, lettuce, onion, tomato, olives, and pepperoncini on a serving platter. Serve tzatziki sauce and feta cheese in separate bowls on the side. Stuff pita pockets with chicken and toppings to serve. <br>

Ingredients
- ¾ cup balsamic vinaigrette salad dressing
- 3 tablespoons lemon juice
- 1 tablespoon dried oregano
- ½ teaspoon freshly ground black pepper
- 4 skinless, boneless chicken breast halves
- ½ cup seeded, shredded cucumber
- 1 teaspoon kosher salt
- 1 cup plain yogurt
- ¼ cup sour cream
- 1 tablespoon lemon juice
- ½ tablespoon rice vinegar
- 1 teaspoon olive oil
- 1 clove garlic, minced
- 1 tablespoon chopped fresh dill
- ½ teaspoon Greek seasoning
- kosher salt to taste
- freshly ground black pepper to taste
- 4 large pita bread rounds
- 1 heart of romaine lettuce, cut into 1/4 inch slices
- 1 red onion, thinly sliced
- 1 tomato, halved and sliced
- ½ cup kalamata olives
- ½ cup pepperoncini
- 1 cup crumbled feta cheese

Directions
step 1: In a small bowl, mix the balsamic vinaigrette, juice from 1/2 lemon, oregano, and 1/2 teaspoon black pepper. Place chicken in a large resealable plastic bag. Pour marinade over the chicken, seal, and refrigerate for at least 1 hour.
step 2: Preheat an outdoor grill for high heat.
step 3: Toss the shredded cucumber with 1 teaspoon kosher salt, and allow to sit at least 5 minutes. In a medium bowl, mix the yogurt, sour cream, 1 tablespoon lemon juice, rice vinegar, and olive oil. Season with garlic, fresh dill, and Greek seasoning. Squeeze the cucumber to remove any excess water; stir into sauce. Season to taste with kosher salt and pepper. Refrigerate until ready to use.
step 4: Remove chicken from marinade and place on prepared grill. Discard remaining marinade. Cook chicken until juices run clear, about 8 minutes on each side. Remove chicken from heat, and allow to sit about 10 minutes before slicing into thin strips.
step 5: Place pita rounds on the grill, and cook for about 2 minutes, until warm, turning frequently to avoid burning. Arrange warmed pita, sliced chicken, lettuce, onion, tomato, olives, and pepperoncini on a serving platter. Serve tzatziki sauce and feta cheese in separate bowls on the side. Stuff pita pockets with chicken and toppings to serve.

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