Chicken Gyros with Tzatziki

(this is mine in the gluten-free pizza crust for lunch the next day, it was too dark the night we ate them to get a good picture in the flatbread)

This recipe (from Favorite Family Recipes) has been on my "to make" list for quite sometime. I kept putting it off thinking it seemed like a lot of work, but was surprised at how easy it all came together when I finally made them. I LOVED these! They are light and crisp and such a wonderful combination of flavors. I used a gluten free pizza crust cut in half as my flat bread while the rest of the family used the real thing. The pizza crust (I used an Udi brand one) ended up being a perfect substitute. Leftovers for lunch the next day were just as good and we used the tzatziki sauce on another dish later in the week. I think I will be making these for my next lunch get together!

Marinade:
3/4 c. balsamic vinaigrette salad dressing
3 Tbsp. fresh squeezed lemon juice (about 1/2 of a lemon)
1 Tbsp. dried oregano
1/2 tsp. freshly ground black pepper

4 boneless, skinless chicken breast halves

Tzatziki Sauce (cucumber sauce):
1/2 c. seeded, shredded cucumber
1 tsp. kosher salt
1 c. plain yogurt
1/4 c. sour cream
1 Tbsp. lemon juice
1/2 Tbsp. rice vinegar
1 tsp olive oil
1 clove garlic, minced
1 Tbsp. chopped fresh dill
1/2 tsp. Montreal seasoning (I substituted some extra dill, garlic powder and coriander)
kosher salt to taste
pepper to taste

4 slices of soft flatbread or pitas (or gluten free pizza crusts :-)

Toppings:
heart of romaine lettuce, cut into slices
red onion, thinly sliced
tomatoes, sliced
kalamata olives (didn't use)
banana peppers (pepperoncinis), sliced
crumbled feta cheese

Directions:
In a small bowl mix all marinade ingredients. Cut up chicken into cubes (for skewering) and place in a large resealable plastic bag. Pour marinade over the chicken, seal, and refrigerate for at least 1 hour.

In the meantime, combine cucumber and kosher salt and let sit for a few 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 Montreal 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.

Skewer chicken (remember to soak your skewers if they are wooden) and place on grill over medium-high heat, turning 1/4 turn every couple minutes. When chicken is cooked through and juices run clear, remove from heat. (I used my grill pan)

Place flatbread on the grill, and cook for about 90 seconds, until warm, turning frequently to avoid burning. Arrange chicken (removed from the skewers of course), lettuce, onion, tomato, olives, and banana peppers on the flatbread. Top with tzatziki sauce and feta cheese.