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1
To make the tzatziki sauce, strain the yogurt using cheesecloth over a bowl.
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2
Let strain for several hours or overnight, if possible, to remove as much moisture as possible.
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3
Shred the cucumber.
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4
Wrap in a towel a squeeze to remove as much water as possible.
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5
Mix together the strained yogurt, shredded cucumber, garlic, white wine vinegar, salt and pepper to taste, and lemon juice.
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6
Drizzle lightly with olive oil.
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7
Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
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8
To prepare the chicken, combine the garlic, lemon juice, red wine vinegar, olive oil, yogurt, oregano, and salt and pepper to taste in a medium bowl.
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9
Whisk together until mixed well.
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10
Add the chicken pieces to the bowl and mix well to coat.
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11
Cover and refrigerate for about 1 hour.
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12
Cook the chicken as desired, either in the skillet or with the broiler.
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13
(I butterflied the chicken breasts and then cooked them under the broiler.)
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14
Once the chicken is completely cooked through, transfer to a plate and let rest for 5 minutes.
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15
Cut into strips.
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16
Heat pitas (I sprayed with some spray oil and then popped them in the toaster oven for a few minutes).
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17
Top with chicken, tzatziki sauce, diced tomatoes and sliced onions.
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18
Serve immediately.
