Greek Tzatziki Chicken Pockets

• 1 (8 ounce) carton plain yogurt
• 12 cup chopped peeled and seeded cucumber
• 1 tablespoon chopped green onion
• 1 large garlic clove, finely minced
• 18 teaspoon salt
• 18 teaspoon ground pepper
• 14 cup fresh lemon juice
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 2 tablespoons honey
• 12 teaspoon salt (to taste)
• 12 teaspoon ground pepper (to taste)
• 12 teaspoon hot sauce (try Sriracha)
• 2 12 lbs boneless skinless chicken breast and thigh meat, cut into1-inch cubes
• 2 tablespoons vegetable oil
• 8 (6 inch) pita breads, warmed
• 1 cup sliced red onion
• 12 cup chopped fresh parsley (cilantro is good too)

1. Prepare cucumber-garlic sauce.
2. In a small bowl, mix together yogurt, cucumber, green onion, garlic, salt and pepper.
3. Blend well; refrigerate until ready to serve.
4. Prepare chicken.
5. In a medium bowl, mix together lemon juice, garlic, oregano, honey, salt, pepper and hot sauce.
6. Add chicken; marinate in refrigerator for 30 minutes.
7. Heat oil in large nonstick skillet over high heat.
8. Add chicken and marinade, in batches if needed to prevent overcrowding; stir-fry just until chicken is cooked through.
9. Spoon chicken into pita breads.
10. Garnish with red onion and parsley; top with cucumber-garlic sauce.

yogurt, cucumber, green onion, garlic, salt, ground pepper, lemon juice, garlic, oregano, honey, salt, ground pepper, hot sauce, chicken, vegetable oil, pita breads, red onion, parsley

Taken from www.food.com/recipe/greek-tzatziki-chicken-pockets-487745 (may not work)