Chicken Gyros
1/4 C oil
3 Tbsp lemon juice
2 cloves garlic, minced
1 1/2 tsp dried mint
1 1/2 tsp oregano
2 lbs. boneless, skinless chicken pieces, cut in bite
size pieces
6 pita breads
1 (6 oz) Greek style plain yogurt
1 small cucumber, peeled, diced very, very small
Dill weed to taste
Combine oil, lemon juice, garlic, mint, and oregano in a
bowl to make the marinade. Add the chicken and stir to make sure chicken is
coated. Refrigerate for several hours or overnight. Combine yogurt, cucumber
and dill to make the sauce. Refrigerate for several hours. Cook the chicken in
a skillet over medium heat. Fill a pita pocket with chicken and top with the
cucumber-yogurt
sauce.
