Chicken Gyro with Cucumber-Yogurt Sauce

• 2 cups Plain Yogurt (whole Or Low-fat, Not Nonfat, Preferably Without Gum Or Other Thickeners)
• 1 Large Cucumber, Peeled, Seeded, And Chopped
• 2 teaspoons Salt
• 2 cloves Garlic, Peeled
• 1/4 cups Fresh Mint Leaves, Lightly Packed
• 1 teaspoon Ground Black Pepper
• 1- 1/2 pound Boneless Chicken Breast
• 2 cloves Garlic, Peeled
• 2 teaspoons Ground Coriander
• 2 Tablespoons Lemon Juice
• 1 Tablespoon Olive Oil
• 2 teaspoons Lemon Zest
• 2 teaspoons Ground Cumin
• 1 teaspoon Salt
• 1 teaspoon Ground Black Pepper
• 8 Soft Flatbreads
• Olive Oil, For Brushing On The Breads
• 1 cup Shredded Lettuce
• 1 cup Red Onion, Peeled And Thinly Sliced
• 2 whole Small Tomatoes, Cut In Large Dice

1. Cucumber-Yogurt Sauce
2. This sauce is best made several hours (or the night before) you want to serve it.
3. Place the yogurt into a yogurt cheese maker, or into a very fine sieve, or a sieve lined with a coffee filter.
4. Set it over a bowl (if youre using a sieve rather than yogurt cheese maker), and let it drain for 1 hour or so; up to 3/4 cup of liquid will drain off.
5. This helps thicken the sauce, and also mellows the acidic flavor of the yogurt.
6. If you like, save the drained-off whey to use in baking (where buttermilk or sour milk is called for), remembering that its quite tart in flavor.
7. If youre using an English cucumber, or one without waxed skin, you dont need to peel it.
8. Mix the chopped cucumber with the salt, place it in a colander, and let it drain for 30 minutes or so.
9. Rinse the drained cucumber with cool water, and let it drip dry.
10. Crush the garlic, and chop the mint leaves medium-fine.
11. Or combine the garlic and mint in a small food processor, pulsing a few times till theyre pretty finely chopped.
12. Remove the thickened yogurt from the drainer, and mix it with the garlic and mint.
13. Add the drained cucumber, then the black pepper, stirring to combine.
14. Add salt to taste.
15. Refrigerate for several hours (or overnight) for the flavors to meld.
16. Yield: about 2 cups sauce.
17. The Chicken Clean the chicken breasts of any fat and cut them into strips about 2 1/2 inches wide.
18. Place the strips on a cutting board, and pound them till theyre about 1/4-inch thick.
19. A piece of plastic wrap over the chicken while youre pounding it helps keep it from spattering.
20. The Marinade Crush the garlic, and mix it with the remaining marinade ingredients.
21. Spread the resulting paste over the chicken.
22. Wrap well and keep refrigerated until ready to cook, up to 24 hours.
23. You can either grill the chicken, or saute it as follows.
24. Heat a cast iron or other heavy frying pan over medium-high heat for several minutes, until a drop of water will bounce across the surface.
25. Grease the pan very lightly, and place as much chicken as will fit in a single layer into the pan.
26. Cook until the edges of the chicken pieces turn white before turning over.
27. The chicken is thin, so this doesnt take more than about 4 or 5 minutes before its ready to turn.
28. Cook just until browned, then remove it from the pan.
29. The sandwiches are good made with either warm or cold (refrigerated) chicken, so this is a flexible recipe.
30. To assemble: Lightly brush one side of each of the breads with olive oil.
31. Grill them, or heat them in a heavy skillet just until theyre warm and pliable.
32. Place the breads on a plate, and top them with the cooked chicken, lettuce, onion, and tomato.
33. Add a dollop of sauce.
34. Yield: 8 sandwiches.

yogurt, cucumber, salt, garlic, mint leaves, ground black pepper, chicken, garlic, ground coriander, lemon juice, olive oil, lemon zest, ground cumin, salt, ground black pepper, flatbreads, olive oil, shredded lettuce, red onion, tomatoes

Taken from tastykitchen.com/recipes/main-courses/chicken-gyro-with-cucumber-yogurt-sauce/ (may not work)