Grilled Chicken Gyros With Tzatziki

Finely mince ¹/₂ clove Garlic, shred ¹/₄ piece Cucumbers, and thinly slice 50 gr Red Onions and 100 gr Red tomatoes.

In a bowl, whisk together 50 gr Strained Yogurt, ³/₄ tbsp Lemon Juice, ³/₄ tbsp Olive oil extra virgin, ¹/₂ tbsp Apple Vinegar, 3 tsp Oregano dried, ¹/₄ tsp Table salt, ¹/₄ tsp Black Pepper - Powder, and the minced ¹/₂ clove Garlic.

Add 230 gr Chicken Fillet to the marinade, ensuring it is fully coated. Cover and refrigerate for at least 60 minutes.

For the tzatziki, place the shredded ¹/₄ piece Cucumbers in a clean towel and squeeze out as much moisture as possible. In a separate bowl, combine the drained cucumber with the remaining 200 gr Strained Yogurt, ¹/₂ clove Garlic, ³/₄ tbsp Lemon Juice, ¹/₄ tbsp Apple Vinegar, ¹/₄ tsp Table salt, and ¹/₄ tsp Black Pepper - Powder. Mix well and refrigerate for at least 30 minutes to allow flavors to meld.

Preheat your grill to medium heat (175-200°C / 350-400°F). Remove the chicken from the marinade, sprinkle with the remaining ¹/₄ tsp Table salt and ¹/₄ tsp Black Pepper - Powder, and grill for about 5-7 minutes per side, or until cooked through. Let the chicken rest for a few minutes before slicing into strips.

While the chicken rests, warm the ¹/₂ piece Greek Pita 21cm in a dry pan, toaster, or lightly oiled on a gas burner until soft and pliable.

Fill each warm pita with the sliced chicken, a generous dollop of tzatziki, sliced 50 gr Red Onions, and sliced 100 gr Red tomatoes. Drizzle with the remaining ¹/₂ tbsp Olive oil extra virgin before serving.